Search results

This is a screenshot of my brun water for this beer. I use AG BIAB, no need for acids as the salts reduced the ph to the desired levels. About sanitation, it should be good, i have brewed over 50 batches and only had one infection ever, but who knows right? lol Would an infection change the...

Hey guys, can you please help me figure out what may be the reason this batch turned out so badly? This is the recipe: https://www.homebrewtalk.com/showthread.php?t=42841 If you look at the picture you can see how weird it is, kind of translucent with a horrible color. For this beer i...

Guys, i just kegged this beer, the sample at day 5 was very good but in the end it turned out bad, very bad... Can you please try to help me understand what can cause this to a beer? Strange color, its sour and smells a little like vinegar. I suspect that the dryhop caused an infection since...

Thanks for your input, i guess there is no reason to change my current methods then :mug:

Thanks Yooper, so you would say that if my fermentation is consistently done and FG reached at day 7, there will be no benefit whatsoever in leaving the beer in the fermentor past day 9? Other than dry-hopping i mean :)

Wow i want to thank the OP for this recipe, hands down the best IPA i have ever brewed, the smell alone is worth the brew :) I never had the original one but to my taste the IBU is good, i would maybe even raise it a little, this beer drinks like a 5%ABV 30 IBU, soooo good!

Hey guys, i am experimenting with different fermentation schedules and i would like to your your opinion about this. Until now i was following a friends's advice and doing the following for my IPAs: - 5 days at 17c (62.6f); - 2 days at 20c (68f) and dryhop at day 7; - 5 days at 20c while dry...

Waiting for the wort to clear and decanting makes perfect sense, i wish i had done that for this starter :)

Wow i just checked and the starter is clearing, there is a LOT of trub in the bottom, i usually get like half a centimiter layer of yeast, now i see like 3cm of what i guess is yeast + trub. You would just throw away the excess liquid and pitch all the yeast + trub?

Thanks for the input, this will be for another beer in the future, not sure which yet. I created it with the leftover wort from the Zombie Dust.

Hi guys, Yesterday i brewed a Zombie Dust clone and ended up with 600ml of wort at OG 1065 which i used to create a starter, i added 500ml of water to dilute it and get a 1L OG 1040 starter. My question is, since there are plenty of hops and trub in that wort even after diluting it, will...

It depends on how you interpret it, will it taste like your final beer? No way. But with experience if you always try your beers at day 4 or 5 and then try them when they are ready to drink fully carbonated you will be able to trace a parallel between them, and eventually you will be able to get...

Because it makes a lot easier to siphon because of all the dry hops, and one or two days is enough for that purpose alone. EDIT: I dryhop 1oz per gallon and use pallets

I am actually trying to cold crash for as little time as possible because i dont care about beer clarity My concern is not that cold crashing will diminish the hop flavor or aroma, but that cold crashing for a short period will not give me all the benefits a cold crash can provide in the flavor...

Hey guys, i read a LOT about cold crashing but i am still not sure what to expect from it i tried cold crashing for 1 week and the beer turns crystal clear, i also tried cold crashing for only a couple days so the dryhops will settle and in this case the beer just cleared a bit. My...

Reporting back after giving this recipe a try, its delicious, one of the best beers i have ever brewed. One thing thou, by reading the comments i would expect this beer to have a little more malt backbone than it turned out to have, i blame Beersmith for the scaling to 1 gallon, the grain...

Thanks for the replies guys, i will try some of your advice

Hi guys, i am experimenting a lot with some IPA recipes i like and the one thing i still fail to achieve is the smell and taste of caramel i notice in some of my favorite IPAs such as Sculpin, Racer 5 and Alesmith. I have already tried mashing at higher temps, last batches i tried 154.5f (68c)...

@Yooper, what is the water profile you use for this? I usually go with 55 chloride to 140 sulfate for american IPAs, but this is an East Coast IPA, right? Should i up the chloride for this one? EDIT: Oh i just found in this thread you go 80 to 150. I will try that then :)

First thing i would check is the temperature you have your fermenter in, you want to provide your yeast with the right temperature to finish working. Second would be, hydrometer tests for 3 days in a row, after two weeks your IPA should be finished meaning 3 steady readings. Do not attempt to...