Search results

Ginger? Interesting. I am going to file that one away for future consideration. I will probably add blueberries to this batch at some point.

One issue I have had when fermenting in a keg is that the lid does not always seal. Since air can escape around the lid you don't get much activity in the blowoff tube or airlock. I would Spray some starsan or similar on the lid and look closely for evidence of a leak.

I "brewed" a cider with store bought juice. I love those 15 minute brew days. Lol

Dry cider has a wine like flavor. It is normal for it not to be sweet. If kegging you can easily backsweeten the cider by adding juice or juice concentrate. The easiest way to do this involves knocking out the yeast by adding a very small amount of KMS (campden) and potasium sorbate. Do a...

3724 is a diastaticus strain. Llellemond farmhouse is not. I am not sure if that would matter with your recipe or not. I have only used belle saison once (for beer) and it was a bit tart with a hint of spice. It was good... pretty tame. Looks like I fermented it at 70- 72. Warmer may have...

Mine stayed hazy. I thought the yeast compared well to London Ale III which is my usual yeast for this recipe. This picture is 4 weeks in the keg

For sure. The shipping sweet spot appears to be multiples of 4lbs. For me it's 1 - 4lbs - 10.95 4 - 8lbs - 15.50 Etc...

I would think that SMaSH beer would be delicious. I am not sure how to describe the flavor of pith? Is it bitter? The tell tale sign of old hops is a cheesy smell but its a gradual process. I suspect they taste a bit off before they smell funky. Did the hop packaging seem intact when...

Cider can be slow to get going. I wouldnt worry until 36-48 hours have passed.

It's pretty easy to take a gravity sample from a pressurized keg so you could take a reading today and then another in a couple days. If they match I would call it done. Since you didn't bend or cut the dip tube, you will get a bunch of yeast... if the yeast flocked hard hopefully you...

I usually just use a blow off tube into a jug of sanitizer. One issue you may run into is that not every keg lid seals without some pressure in the keg. There are several solutions to this. Sometimes a good coating of keg lube will solve the problem. Another solution is to use a...

Yes I may leave the pale chocolate out next time. I dont think you could tell If you didn't know it was in the recipe. It may have helped give the perception of a dry finish (that was the intent).

I made a lager with a similar grain bill. 6lb vienna 2 lb munich .25 lb melanoidin .25lb pale chocolate I used tettnang as the hop, only hotside editions so a little spice not much fruit. 25 ibu It was a very nice lager... very enjoyable. Malty but not heavy or sweet. Finished dry.

I can confirm the electronics and spigot on the Klarstein Maischfest match the mash and boil v.1 that I have. The grain basket and lid look very different. I have done 20 brews on the Mash and Boil with zero equipment related issues. My mash and boil shows petty big temp swings during the...

Your hops and malt bill look ok for a hazy IPA. Honey malt % may be a little high for my taste but that's subjective. I suspect the honey malt will balance the Chinook bittering well. If you want to really match the style, I would add another oz or two to the dry hop and adjust the water...

I think 1 oz is about 30g I use about 10 oz of hops in a 4.5g batch (17L). So that is 300g/17l = 17.5g per L My standard is a small bittering charge at 60 min boil and then about 30% at flameout, 30% hopstand, and 40% dry hop.

This looks like it would produce a decent American pale ale. A great choice for a first brew. Moderate ABV (5-6) and bitterness. The Maris otter will enhance the malt profile a bit as compared to the prototypical American pale ale. I would drink it. MASH: I dont think you need to change...

Yes, I just open the lid an drop them in. I like to dry hop during active fermentation mainly to mitigate oxygen and second to chase the biotransformation unicorn. One nice thing about fermenting in a keg is it is pretty easy to purge the heads space after making any additions to the...

Comments on your tasing notes: Bad head retention- on a beer this young this is not unusual. give that another week and it will likely improve. no malt flavor- Given the malt bill, I wouldnt expect much flavor so that makes sense. Since you forgot to take an OG we cant rule out poor...

I like hazy's but my idea of the perfect recipe is probably different than others. I like some bitterness in there and I don't really care how hazy it is. I have concentrated on getting the right juicy quality (for my taste) and have settled on the below: STATS OG: 1.066, FG: 1.015 6.7%...