Search results

tl;dr - I think that my bottle infection issues are over, but I screwed up my roggenbier. Full detail on the blog post, if you care to read.

When you put it that way... yep, pretty awesome.

Thanks! Recipes are linked in the article. If you click on either of the beer's names, you can hit the recipe for them. I've had several requests to post my chili recipe. I may just put it on the blog.

Thanks, it was pretty cool.

Thanks, all! Yep, it's been a good week for me.

Some of you may recall me posting about being asked to brew for a big company event. Basically, the deal was that a partner firm was coming down for a big powwow, and my company owner thought that treating them to craft beer made by one of his employees would make a positive impression on them...

tl;dr - this is an excellent pH meter at a reasonable price point. If you'd like to read it, the full review is here.

Have to agree with ajdelange. There are tons of thermometers out there, you don't have to spend $100 on a thermapen to get a good one. Readings will take a little longer, but you can still get accurate temps. $25 pH meters are a waste of money in my book. Just get some testing strips -...

Giraffe, I see a lot of discussions that those are not truly identical yeasts. You might use 34/70 instead, but WLP820 is a different animal. 34/70 seems to be pretty widely loved, but WLP820 can be finicky, slow to start, leave lots of diacetyl if you aren't careful... and also leaves a...

Thanks, podz. I've seen that link before. I'm sure that makes a tasty beer, but I don't think that a traditional German brewery is tossing three specialty grains in to get the kind of effect that this beer has. Understand, I'm usually a fan of complexity in a grain bill - I make a delicious...

I think that you may be thinking of WLP830, or may be referring to an incorrect chart. WLP820 is the Oktoberfest/Märzen strain, and is definitely not a super commonly used yeast.

Thanks for the input. I'm going to play with Beersmith to see what I come up. It is a very light beer - probably no darker than a 5 SRM. I'm wondering if the yeast choice isn't key for making the upfront sweetness that still seems to balance out nicely at the finish.

This weekend, my wife picked me up two mixed sixers of beer from World Market. One was some favorites - Chimay, Hobgoblin, Duvel. The other was all seasonals - Oktoberfests and pumpkin ales. One happened to be a Hofbräu Oktoberfest... my life has been changed. Okay, that may be a little...

I'll report back, bottled Saturday night. I doubt it's a biofilm issue - I've seen this in both reused and new bottles.

Thanks. I use the priming sugar calculator that I wrote. I use table sugar measured to the gram, boiled in water, added to the bottling bucket. I account properly for temps and volume.

We've covered this ground a couple of times in the thread. With the exception of an IPA I was pushing to get bottled (to preserve aroma), I only take a FG reading at bottling time. However, this is typically at least four weeks past brewdate. At four weeks in, 99.9% of beers are long since...

It took me seven minutes to vinate all 48 bottles; I felt pretty good about hanging them all, as my bottle tree branches were still wet (I disassemble the tree, then dunk the branches in starsan). Place cases of bottles on the ground, vinator on the table, bottle tree on ground. Pump five...

Thanks, man. Things I did differently last night: Used a bottle washer on all of the bottles prior to sanitizing (my company was kind enough to buy one for me). Boiled my silicone tubing for 15 minutes (I had planned to replace this, but the LHBS doesn't carry silicone, and I just can't...

Thanks! Just about to whip up some star san now and begin bottling my roggenbier in my brand spanking new bucket.

Glass carboys, so I feel fine about that. I did purchase new bottling gear yesterday, so we'll see what happens.