Search results

So I've had an s-04 batch at 65* for three weeks and it's at 1.010....(OG 1.052) think it's done? Kinda wish it was a little more dry.

Agreed. There's only one NEIPA don't at my house and it's: Don't.

CBS and KBS are the same base beer. The difference is what they are aged in. Don't believe me? https://foundersbrewing.com/our-beer/cbs/

I use them in an IPA I make as the 10 minute addition. It's one of my best beers.

what temp do you ferment the s04 at?

oh? https://beerandbrewing.com/dictionary/rOqc2p417q/lagering/

Vac-seal and freeze works just fine. Don't know what you'd put vodka in there for...don't need it (and I'm not sure it would totally freeze)

I do an IPA with spruce tips and have never had an issue with it bottle carbing (including a cold crash). I'm thinking the bottles were too cold or you forgot/didn't add enough priming sugar.

Read this: http://amazingribs.com/recipes/beef/texas_brisket.html paying special attention to three things: "the stall" (where you were at when you posted this) http://amazingribs.com/tips_and_technique/the_stall.html "the crutch" (how to get past the stall quicker)...

https://www.homebrewersassociation.org/how-to-brew/testing-malt-grain-teas/

I ended up taking a stab at the Marzen. 70% Munich + 30% Pilsner, Hallertau Hops, and w34/70 yeast. Turned out really nice. May try the Wiesn this year.

See this thread: https://www.homebrewtalk.com/showthread.php?t=591864 The links in the second post show the difference between the Festbier and the Marzen I brewed a Marzen last year and used only Munich and Pilsner.

I have a few cases of empties that I can unload. West O area.

Yes, into the primary. I'd try to chill it a little bit some how. It'll still settle out in the bottles some when you put them in the fridge.

it's in here: http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/

My 'early' spruce tree is starting to pop... I used my afore mentioned frozen tips this past weekend, I'll let you know if they are as good as fresh. I hope so because due to my schedule, I couldn't wait a week or two to get fresh ones. If they end up being just as good, you can bet I'll...

hahahaha....yeah, I know.....probably not. would be something though.

going wild hog hunting in Texas :rockin: here piggy piggy piggyyyyyy

yes because I get enough gravity for the boil from my partial mash at the beginning. I'm also using extra light DME...

probably....I also add mine at flame out (have been doing PM batches lately)