Search results

There could be a water component here, but NOTHING kills hops flavor and aroma faster than oxygen. Do you ever brew a hoppy beer and it tastes great when fresh, but a few short days or weeks later you feel like it doesn't pop like it used to? That's because the volatile hops compounds have...

This is a prime example of a badly oxidized/ ruined IPA. The brewer said it was 2-row/ Citra SMASH. It should be bright pale yellow.

And all these brownish IPAs? That's a sure sign of oxidation. A good IPA should not be brownish AT ALL unless you added dark malts to it. If it's an IPA that looks like Newcastle, it is oxidized junk.

I doubt it. Yes, but a Stange is only 200 ml. this is 500!:yes:

I am a big fan of Boston Lager, but I am always puzzled by homebrew recipes for it. SA has always been very open about the ingredients and specs for Boston Lager - it's 90% pale malt and 10% C-60. Period. I've never seen a "clone" recipe even close to that. They always throw in wild grain bills...

Thanks! I love it too. It's a mug I got at Brauerei Kundmuller in the little Franconian town of Weiherer. It's one of my favorite German breweries. It's about the diameter of a beer can and twice as tall, holding a standard German half liter. It has the brewery's logo in white, but you...

Vienna Kellerbier.

I keep a 2.5 gallon keg handy for cleaning my beer lines. I put 1-2 gallons of hot PBW in it and run about 2 quarts per line. Dump it, rinse, refill with water, run about 2 quarts through each line to rinse the PBW out. Refill it, add Star San, and run about a pint through each line, empty the...

I still buy all of my ingredients through my LHBS and am friends with the manager. I buy much of my hardware online, but even my bulk grains and hops by the pound, I buy from LHBS. Then in advance of every brew day I go and buy the specialty grains, yeast, and any hops I need that aren't in my...

Think of it like buying coffee beans vs. ground coffee. There is a flavor reason that freshly grinding beans is better. BUT...If you pile your coffee with cream and sugar and flavorings, you'll probably never be able to notice the difference. So if you take care with the details of your beer...

My guess is if it's made for distillation, it will make crappy-tasting beer that will probably taste like it was made with bread yeast. Also, at least ordering from China, you could get a free side order of coronavirus!

Congrats and welcome to the obsession! If you are going to use an ice bath for chilling, you should stir it gently often to keep the wort moving in the kettle. Otherwise it just insulates itself.

Or another option: Overbuild your beer (say 6.5 gallons post-boil), let it settle for a half hour or so after chilling, and rack 5+ gallons of clear wort into your fermenter, leaving all the trub you can behind. I do this and typically leave behind about a gallon of trub/wort. Yes, it is...

You're welcome. So you're only adding a little beef to your clam chowder...;) Brew on, brother! Prost!

Umm...a Munich Dunkel should not be dry hopped. Obviously brew to your tastes, but it stops being a Munich Dunkel if it's noticeably hoppy. It's like these hoppy Kolsches I'm seeing these days. Um if its really hoppy and dry-hopped, it's not a Kolsch. I'm not trying to be a style nazi, but words...

I hate to say you get what you pay for, but if you spend the extra money on stainless Perlick or Intertap (I lean slightly toward Intertap but wouldn't turn down a Perlick), you won't regret it.

Only because I spund. If I didn't, I wouldn't worry about it.

I'm in a similar boat - I do infusion step mashes but I am dying for a HERMS setup. I just haven't been able to justify the expense. We all work with what we have, and each brewer has to decide where he stops on the scale of diminishing returns.

Vienna Kellerbier. Inspired by Jack's Abby Saxony.

And the most important thing is that you are happy with the beer you are producing and see no need (or maybe even see it as not possible) to improve it. And that's a great place to be.