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Agreed! I'll keep it simple. Single hop lager. Save the SAAZ for a czech later.

Thanks all. So should I estimate my overall IBU's as a 45 minute boil with 45 grams 5.5 AA% (that is 4-7 AA% Cascade range on my pack halved) - maybe add on 10% for the FWH. I am in around the 30 IBU range with that, which tasted about right. My boil time might well have been 65 minutes in...

I want to know who invented sour beers and fruit additions, and where this all came from? Is it craft beer? My opinion is that it gets women (edited: and men who are not perhaps standard ale drinkers) interested in drinking beer. Perhaps a little politically incorrect, but I personally have...

As an amusing (sort of) anecdote, my wife caught me in the middle of the boil and asked me to come watch a Christmas movie with kids, so as soon as boil was over, I turned off flame and left kettle in garage, where temp was -2 degrees. I figure that'll cool down a bit in a few hours. I came...

Well, I am all about time efficiency when brewing, and looking to reduce the time it takes from A to Z on brew day. So today I tried something new (for me at least) and was curious to get opinions on the process. I generally add my bittering hop addition at Boil. Today, as soon as I pulled my...

Hmm - I been using a teaspoon. I read 5grams somewhere for 5 gallons. Is 5 grams a teaspoon? Less? If such a small amount works, then I need to reconfigure my process.

I use a teaspoon of Ascorbic acid per 6 US gallons in an IPA I recently did. Sometimes throw it in my regular ales. Held the IPA aroma/taste well enough for 2-3 month's I had it in bottles. I observed no difference in my regular carbonation process, which is around 2/3 cup stirred into...

So true, but I am always rather eager to see what my beer taste like, that it gets popped after a week bottle conditioning and carbonating. My pipeline is very rarely so big that I can let much beer sit around. Shoot, I am brewing today, so that I can open a bottle New Years Eve. My 4th batch...

Its clearing in the fermenter. Been tasting it last few days, for not particular reason, and its clearly halted around 1.008. I am having trouble finding time to bottle it. Its got a very nice bitter kick to it, but so hard to tell what the final issue will be like.

An old thread - but I did not see anyone state what I believe is the reason the second pint is not as heady or laced. And that is - the glass is not clean. Did OP just pour second pint into the same glass? Recall reading elsewhere that the head and lacing depends on how clean the glass is...

Homebrew this week. Had a bit of a brewing hiatus in the summer, as its fishing season, and I'm at it 7 days a week. Got three batches made in the last 2 weeks. This is the first. It started out as a Sierra Nevada Clone, but just noticed the grain bill is a bit off the recipe, with a small...

The Verdict: Figure we don't see enough end product on these forums. Plenty people asking questions, but few results ever posted, after the questions been answered, if any. While still very young in the bottle, here is something of an update - for any who care. As you can see, I am a lowly...

Yeah, I can see that, but I have no such control over oxygen getting at my beer, and I trust the oxidation effect takes a week or two (perhaps longer) to rear its ugly head, so perhaps the AA will elongate that "lag". Or simply add to the mash, as was suggested to me also, but since my...

Tried any ascorbic acid (AA) in them there NEIPAs? Anyone else? Its a standard antioxidant in many foods. Vitamin C I trust. Used AA (1 teaspoon for 5 gallons) in my bottles and happy to report they all stayed pretty crisp for the 2 months they lasted in the fridge. YMMV. Might be worth...

Sorry to revive an old thread, and not sure anyone other posts or newer literature exist, but I frequently begin my mash around 158 degrees, and just let it sit for 90 minutes and drop of its own free will to 142 degrees. My theory is i get eh benefit of both enzymes, and dont have to worry...

Do they? I have my doubts.

Article just saved my boiled gelatin bacon. Phew!!!!!!!

I'd appreciate you posting your results somewhere. Anecdotal evidence is 9/10th solid gospel in my brew process. :)

I'll see how I like the final product. It is "afterall" the brewers recipe Sierra Nevada Brew Co. Recipe Pretty sure I se Crystal 60 in my Ambers, and usually like them. Might have been C-40. Been a while, and I usually don't make the exact same thing that often. Would probably fail even if...

My apologies! I just corrected my earlier post. It was Ascorbic acid I used. Not citric. I did an experiment with an IPA some time ago. I mixed about 5 grams (a teaspoon) of Ascorbic Acid in with about 6 gallons of my IPA before bottling. I found little to no degradation of hop flavour -...