Search results

It'd be great if you could describe the off flavor. That's really help point the problem. Chemical flavor could be poor cleaning of fermenter and bottles, yeast stress due to underpitching or poor temp control, or your source water. Are you dumping everything including boil hops into...

EKG sounds ok. Herbal hops me thinks; subtle and supportive of the maple. Maybe US Goldings or Nugget or perle are good choices as well. BU:GU in the 0.4-0.5 range, so 30-40 IBUs.. 8.5 is big. The maple could get lost behind all that malt.

I brew beer styles that I can't buy, mostly. But I still need to go hit the local/new micros and beer bars with all the commercial taps just to see what people are doing. I don't brew browns much anymore. There are three really good local ones. A new brewery is making a really good mosaic...

Just C60 would make it an old school pale ale recipe. :) I use 4 crystals in small percentages.

I see amber ale as more of a showcase of layered crystals so I avoid adding much bready, nutty malts, personally. I'd stick with the plain 2-row.... Not that there's anything wrong with using those kinds of malts! That's just my take on the style.

I'd ditch the chocolate too. You could replace some of the c40 with C90 (for color and flavor) and use just a pinch of blackptintz or carafa dehusked or midnight wheat if you still need more for color. I like the hops too. I generally don't target color so much. Target flavor comes first.

1 tablespoon per gallon of water. Soak for 20 minutes. Boil the rubber and silicone parts. http://howtobrew.com/book/section-1/brewing-preperations/sanitation/sanitizing-your-equipment

Breweries that (1) make very good beer, even if you bore of it after a couple years, and (2) embrace the micro brew community (other brewers and the beer loving customers). The ones you cited, HF, RR, etc are good examples.

I'm a firm believer in watching my carbs and dairy intake. But I've slowly convinced myself that pizza is both, therefore neither.

This should work: https://www.amazon.com/dp/B06WD6X17V/?tag=skimlinks_replacement-20

The flavorlessness is because of the juice you started with. Sweet juice is going to ferment out and not leave much behind. This is why it is commonly recommended to use mixed apples, including 10-20% tart apples as they tend to leave more residual Apple flavor. Allowing fermentation to drop...

Nice. Nice and simple.

Do you stir much? I mill mine.

That's been mutt experience with torrefied wheat as well. But it tasted fine.

Use distilled water. The extract already has a water profile in it. Use light extract. Substitute 8-10% of the extract with table sugar. Only boil as long as you need to work the hops. You don't need to add the extract until flameout. You don't need wort to isomerize the hop oils...

Sounds tasty to me! I used the exact same hop schedule on a Vienna lager recently and it turned out great (different hop though).

Ada was said, taste it! If it's a little mushy and tastes like old stale breakfast cereal, pitch it. If not, brew o greet a tiny handful, throw it in your mouth and chew. If it's not hard kernels, take note. Then move sombre of that to under your tongue and let your saliva work on ir to...

An alternate approach is to pull off a couple quarts of the first running and boil them separately drown to a syrup on the stove. The rest of the wort treat normally.

Well it looks like you're comparing high alpha/ low cohimulone hops to low alpha/ high cihimulone varietals. The harsher, resiny, dank character that you get out of the former i could see being perceived as surviving aging better than the later but I'm guessing that it's just perception. Test...

Sound advice above. You could add some maltodex and/or flour to the boil to for the bugs now to eat long term. Tablespoon. I'd only boil 15 min to sanitize. Good luck, have fun!