Search results

Thanks for the response AJ.. I will brew my next beer with the same recipe and try your advise.. Good comparison of the same beer against itself with the chemical additions being different

I took the following ""For very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum."" As 2Tsp of calcium chloride and 2Tsp of gypsum for 5gal of RO water.. In aggregate for both Mash and Sparge I used 7.5gal of RO so I used 3Tsp of both the calcium and gypsum...

Looking for Brett beers as I have a Roeslare Blend already going

I am looking for some advice on what beers are good times use for dregs to add to a base wort to begin a sour batch??

Do you think I need a starter for a year old Roeselare Blend yeast?? All signs point to yes, but they also suggest to not make a starter for this yeast when fresh.. So confused :-(. Any advice would be appreciated

I use a jet washer attached to my laundry tub faucet.. Soak the bottles in oxyclean and the labels will come off and the rinse out with the jet washer for cleaning the inside..

I agree with the idea of Belgian Table beer.. For mine I try to go 50-50 Pils and Vienna and use Perle hops.. Yeast is either WLP530 or Wyeast Abbey.. Mash high at around 155.. I also like a summer saison with Lemon and Grains Of Paradise.. This one gets Pils- Vienna- FlakedWheat at...

I would tend to look at what Yopper is saying.. I recently had a couple brews that were just plain bad.. Good recipes and good process.. I noticed that the "Spring Water" I was getting seems to cause my starsan to become very cloudy and having seen this before realize that the water profile...

I will be brewing a cream Ale soon for the summer heat.. I like a little bit of hop flavor and do something similar to what jdonley mentioned above but my additions after 60 are 30 & 5. I love Sterling or Perle hops for my lighter beers that only need a little flavor.. BUT I also typically...

I used 4oz of Zythos hops for 5days.. I am still thinking that somehow the lack of the malt backbone is contributing to my perception of the grassy flavor.. I will brew the same recipe again, but increase the Vienna/Munich malt % to boost the malty flavor and see how that works out

I am thinking the larger the grain bill the less the veg/grassy flavor might occur.. I am on a quest for great beer under 4.5% abv and my session IPA seemed to pickup an off flavor from the dry hopping.. Less alcohol and residual sugar at the lower abv to help mask whatever happened.. I have...

Very interesting.. This certainly could explain my grassy session ipa

I have been brewing a while now but just heard an odd statement at my local brew store... A person I was talking to said you get all the compounds from dryhopping in 24hrs and anything after that just gives grassy flavor.. Never heard this before.. Has anyone else heard about this??

I am all about session brews,,,

I like the article.. I follow these steps, and hope to continue to improve this IPA

Thanks for the feedback.. It is Grassy as all get out, but hopefully that somehow drops out.. The warrior addition was just a thought to increase IBUs, but would agree it would have been better to up the 60min slightly.. Mashed at 155 to try to keep the body up slightly.. SpecialB was just...

Folks I have been brewing for a while now and have completely gravitated to session beers,and feel like I do a descent job with them.. The one beer I have not been able to crack the nut on is a session IPA.. I just finished brewing and kegging a session Rye IPA, but I am completely...

Can't go wrong with a stout

I enjoy having a few beers on a regular basis, but don't like the effects of higher ABV brews... Don't get me wrong .. I still like big beers,, but on a regular basis I prefer session brewers.. I know we see threads for English Ales and the like, but I enjoy making session ales f all types...

Sad to hear Rebel Brewer is closing.. I used them for a few years when I lived in Atlanta GA