Search results

Can any spoilage organism even grow if its being held at keg temperatures (38°F and below)?

I am getting ready to brew this weekend and am having a hard time deciding on what to make. I usually stick to American and English styles but lately I've been wanting to expand out a bit. Here is what I currently have on tap: Tap 1 - American IPA (~1 gallon left) Tap 2 - Kolsch (~4.5 gallons...

"Kolschy" my take on a Kolsch brewed with Imperial G03

Just curious what did you have your compressor delay set to on the temperature controller?

I agree that dialing in a recipe for personal taste will require fine tuning, although technically if you're changing up the ingredients you're no longer meeting the criteria of brewing the same beer twice.

You make a logical argument about isolating variables mongoose, but I would respectfully suggest that this is a flawed way to look at brewing. The making of beer has been more or less solved. Best practices are largely understood on a commercial level and more recently a homebrew level. You...

I'm not sure what you're trying to "dial in" in your process. The practices required to make good beer aren't exclusive to a recipe. If anything limiting yourself to a particular set of recipes may make finding a bad practice more difficult.

"Dialing in" a recipe may help you design a beer that you like but it has absolutely nothing to do with being a good brewer or improving your process.

I think a Black NEIPA sounds interesting. I'd steer clear of the usual citrus juice bomb and try to get hops that contribute flavors like strawberries and stonefruit. Chocolate and goes well with fruits like that you so I could see some darker grains going nicely with those flavors.

I only cold crash dry hopped beers. Otherwise the beer gets lagered in a keg and the first pint gets dumped.

Bulk prices for 2-row are still $0.70/lb in Oregon if you buy by the bag.

I strongly considered the Bayou and they seem like fine utilitarian burners that do their job well. I spent a lot of time researching burners and I read a lot of good things about them. Ultimately I decided against it for a couple of reasons. The first problem I came across people having was...

One piece of equipment I splurged on was my propane burner. I went with a Blichmann (this was the original at the time) with the 24" leg extensions. It's the perfect height for using gravity to move the wort into a carboy. I'm a pretty frugal guy but when it comes to the equipment that really...

Feel free to give this one a try - it's a delicious, quaffable ale. https://www.homebrewtalk.com/forum/threads/541-a-british-blonde-ale.648980/

If your beer is at the right volume of CO2 bottle with like 2 psi pushing the beer. You've got to push it gently or it will foam.

There's a few things that have a great impact on aroma. Broadly speaking the two main things you should concentrate on is the recipe and limiting exposure to oxygen as much as possible. As others have said the recipe is not designed for having a large aroma. I would suggest 4-6 ounces for a 5...

They should all come with a wood base so something is up with this one

Really any style (besides RIS, DIPA, etc.) can be adapted to less than 4% and still be really tasty.

I had the same issue so I switched to whirfloc and haven't noticed a smell.

6030.5 + 5.5 gallons Kolsch = 6036 gallons