Search results

I always do a snow shoveling beer; but I bottle it. Something like a strong ale, barley wine, or Russian imperial Stout. Has to be barrel aged, haha. A half batch, 2.5 gallons, is all I need of this beer. I like west coast ipa so id do a nice pale hoppy 6.5% ipa. I do a turkey day ipa with pale...

I actually like adding simple sugars like that after a day or two of rigorous fermentation. You should be fine.

Us04 is a yeast I use often. I find 67-68 degrees for primary fermentation then 70-71 to clean things up works well. It'll give it a nice clean finish but leave the beer maltier that then us05 would. And your pic is totally normal and what you want to see for a big stout. It means healthy yeast...

Thats great. Even better when the other half gets to enjoy it too. I got my wife on to ipas shorty after we met. She was a miller lite girl and I just couldn't have that! She got me to finally start homebrewing though so it's an even trade.

Nice!! Congrats on the successful first batch. Better get on the second and third!! Welcome to the forum and to the hobby!

The brewery that hosts my brew club will do this a few times a year as well. We'll hold a competition then the winner gets to brew in the pilot system and have it poured in the taproom. Very cool!

Well said! This is pretty much what I tell to new brewers... You can make it as easy or as complicated, or as cheap or expensive as you want to. The point is to make good beer, share it with others and enjoy it. Cheers to that!

you could also dose each pour if you didn't want to do the whole growler. There's a place in town that rims the glass with spices then pours the beer in so you sip the spice with the beer. It can be pretty cool as long as you use well milled spices.

Thats all you really need to do. Look at the different styles and see what grain, yeast and hops make that style then go from there. Ive made oktoberfests and other widely known styles that have no traditional ingredients by just hitting all the style guidelines. You're right, its fun. Enjoy!

Yup, only way is to pick a style and enter what you have into a recipe calculator and see how close it says you are. Basically you need a base malt (two row, pilsner, MO, etc..) some specialty grains, and yeast. Hops can be pretty easy as a lot of styles just go for ibu. You're really...

I have a cascade plant and haven't noticed a plastic smell to it. Only more of a vegetable type smell when it's not ready to harvest.

amazing what can be done with an unfinished basement. Looks awesome! My wife and I are going to build a bar in half of the garage. Thanks for some inspiration!

looks awesome. what a great use of time.

If the yeast was ready to go and fresh then it's not crazy at all to reach terminal gravity after 5 days. I wouldn't say it's done though. I'd let it sit for another few days so you're sure the yeast has finished cleaning up then dry hop or cold crash and package.

I don't really notice signs of carbonation other than it being hazy at first then seeing the sediment at the bottom of the bottle after a few days. After that it's all about conditioning time. Maybe the bubbles you saw was the c02 slowly escaping? Or the bubbles were the yeast eating the priming...

Interesting! I friggen LOVE pickles but I never thought about making a pickle beer. Have you made it before? Is it good? I grew Chicago pickling cucumbers this summer and was able to make 40 or so jars of pickles. I might want to give this a go on a small batch if it turns out for you. Thanks...

bouncing back and forth from my oatmeal brown ale on tap and Port City's Oktoberfest and man, it's good. :cask:

FWIW I got kegs before I could cold crash and the hops always would clog the popit on the keg so beer wouldn't pour. I'd have to de-gas the keg, take the popit apart, clean it, then put it back together and pressurize it again. once I could cold crash this didn't happen anymore.

bong hits and vitamin C!

did you mix up the wort really well before you took the gravity? The wort can sometimes become layered as it cooled. I plugged your recipe into a calculator and you're right, all in all it's around 1.080 with the steeping grains making up 1.017 of that. I see you put 5.7 gallons into the...