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Just kegged it today and...no fusels. I'm surprised how good it tastes already. Smells wonderful if not a bit subdued on the yeast-driven aromas (probably from over-pitching).

Howdy neighbor! I live in Oviedo. The local homebrew club is Central Florida Homebrewers. We meet at Rossi's Pizza on South OBT the first Sunday of every month, visitors welcome.

I live in Orlando and have tried to tune this whole thing out, but it's almost impossible to do so. But I thought I had heard that a cop (now fired) showed up to a call that there was a dead body in a wooded area; then proceeded to give the caller a 30 minute lecture about 'wasting our time'...

Anybody here made this? I recently had a dish called Nam Kao Tod (crispy rice with sour sausage) at Lotus of Siam (LV) and it may be one of the tastiest things I've ever eaten. Sai Krok Isan is a fermented sour sausage from NE Thailand (a region which is apparently more Laotian influenced than...

I've been doing this with a fine mesh nylon bag for a couple of years now (the bag is light brown now). Usually it just catches a small amount but every now and then it will surprise me with a decent amount of junk. I agree that it only takes a few seconds including cleaning. TBH, I'm not...

With all the malt in there you won't need any carapils at all. If you don't eliminate it I'd at least cut it back. I just recently tried Rogue's Morimoto Imperial Pils and as you can see from the link, it's just Pils malt and Sterling hops. Not sure why it says 16* Lovibond, looked like just...

FWIW, I have a couple of heated caustic tanks at work and we use the Incoloy elements in them. They last for many years as long as you don't let the salts build-up too much and cover them up (don't ask how I know this;)), but for you this shouldn't be a problem (the salts build-up from frequent...

Drank HookStrat's 10.10.10 last night. I thought it was fantastic. I didn't get any of the 'fusel flavor' jacksonbrown mentioned but all the good points he mentioned were there. Nice carbonation too. However; it doesn't look, smell, or taste like it was made to the 10.10.10 recipe but at...

OP, Maybe make a nice 'plain' wheat beer or APA and then use extracts at bottling to get those aromas/flavors. That way you don't have to 'ruin' an entire batch AND you can do it to taste.

Damn right not 7...IPA.

Did you miss this part: Medsen covered some of this, including cream of tartar (the salt of tartaric acid), in your other thread humann but I'm still unclear on the difference (in use and the difference in results) between the potassium bitartrate and tartaric acid.

According to Briess, it is not made the same as crystal/caramel malt. It is a proprietary process that renders a higher proportion of something very similar to 'resistant starches'. Resistant starches are pretty much just what they sound like they are, they are resistant to enzymatic reduction...

IMO, the claim that Carapils aids head retention has probably done it a disservice. People seem to get fixated on that particular claim and it's mostly just marketing speak. If you can get it out of your head that it aids head retention (and that it's a crutch for that) and just think of it as...

jhubert, the posts itt should tell you exactly why many people don't use it. Many see it as a crutch and since everybody is a master brewer in their own mind, they don't want to use something that is 'a crutch for amateurs'. +1 dirty martini. Some top-notch brewers use it but even on the...

I wasn't getting that review either. I just recently bought some and thought, for a German Pils, it had more body/color and wasn't as bitter as I expected. I actually thought it was leaning towards a Czech Pils (although I've never had a non-skunked, fresh true Czech pils).

It was most of a cake of from a ~1.052 Patersbier (remember the partially frozen washed yeast surprise I mentioned earlier?). Probably around 200mL of settled yeast with some trub. Heaping 1/2 tsp Wyeast yeast nutrient and no extra O2. You had suggested giving it a shot of O2 thru stone after...

FWIW, using the decoction schedule I posted above my FFT hit 1.0125 (OG was 1.090), just a hair above target. The actual batch is still chugging away @ ~80* F so not sure where it will finish but my batches usually hit very close to the FFT number.

+1 more. TBH, one of the reasons I DON'T become a paying member is BECAUSE I am blocked from that forum. I'm too tempted sometimes, not being able to get in forces me to stay out.

If the links on his site don't work just go to Youtube and search: 'Kaiser decoction'. I just tried that and it worked.

<<Mad Turtle>>: Two ****ing hours I've been crawling AWAY from that damned river and this ******* just picks me up and takes me back. ****ing humans!:D