Search results

I've done NB's Hopquila twice now which is an all Mosaic brew and can't keep it around it goes so fast. I'm going to do a third batch in the next couple of weeks. Sent from my iPad using Home Brew

I brewed this recipe today scaled down to. 3 gallon batch but I fear my soured Guinness didn't sour very well. I poured a 12 oz bottle of Guinness Draught into a mason jar 6 days ago leaving it open to the air. On day 4 I checked the "souring" and detected nothing so followed advice on this...

I do BIAB and in the beginning was getting low efficiency (low 60%). I'd been doing 60min mash rests and read somewhere on BIABrewer.info to try 90 min with 10 min mash out. At the same time I also began experimenting with adjusted water profiles using brewersfriend advance water calculator and...

I didn't get to try Beamish as I never saw it on tap at any of the pubs we visited along the way but did have several pints of Murphy's which was just as creamy as the Guinness with a bit less bittering. Interestingly enough just about every pub we hit also had on tap Heineken, Carlsberg and...

I just returned from a 12 day Irish tour with 2 other couples and will say the Guinness is way different and much better in and around Dublin; creamier and more balanced. I can't drink it in the US as it's bitter with a thin mouthfeel as if it's watered down. Ironically the further we got away...

Having just returned from a 12 day tour of Ireland I can drink the Irish Guinness (on tap) all day long :-). The Guinness we get in the States is awful and I can't drink it. Two ladies on our trip who aren't normally beer drinkers much less stout drinkers loved the Guinness we had in Ireland...

Warning! Long post. I just returned from my Irish Odyssey and see my post kicked up some good conversation :-). The day after posting this about the Guinness source water my crew and I picked up our rental van in Dublin for the rest of our odyssey and drove up into the Wicklow Mountains which...

Touring the Guinness brewery I saw this about their water during the tour ( see last paragraph in attached photo). This is contrary to everything I've read about brewing dark beers and using higher mineral content waters and why dark grains are used. Sent from my iPhone using Home Brew

I'm now in Dublin, yea! Did our first pub crawl yesterday fresh off the plane. Running on 2 hours of sleep I was able to stay awake thru 4 Guinness. Hmm, hmm, good. I hate to think how many calories in beer I'll be consuming over next 12 days :-0. One of the bar keeps gave me a rational...

I've not received a grade either. They haven't re-scored the final either as question 17 was incorrectly marked as wrong where my answer was correct. Sent from my iPad using Home Brew

I too will be touring Ireland the end of this month with my wife and 2 other couples. Thanks to those that have offered suggestions as I plan to exercise as many as time will allow during our 12 day trip. I've been to Dublin several years ago on business and can attest that Guinness taste much...

I've started using 50/50 DI and dechlor'ed tap water which I check pH, GH, and KH with the aquarium titration kits. I plug the numbers into Brewersfriend.com adv water chem tool. I use potassium chloride and 10% phos acid solution added to mash. I never invested in a pH meter and you can't...

I've recently fallen in love with mosaic hops. I've done 2 scaled down (3 gal) batches of NB's Hopquila which is an all mosaic brew and just love it. Even though it's classified as a DIPA it's not an "in your face" bitter beer that would normally cause the back of my mouth and tongue to "curl"...

I too finished the final. I only missed one! The bio and organic chem was a bit over the top for me but I did learn a lot. Thank goodness for open book exams. Sent from my iPad using Home Brew

I took the Fermentation quiz on Monday. It was probably the toughest one so far and all about chemistry. Miraculously I got 8 out of 10 correct. Thank goodness for open book test otherwise it would have been "best guesses" for my answers. Sent from my iPhone using Home Brew

By doing this are you hitting your OG targets? is your finished product sweet? The reason I ask is that assuming your mash temp of water/grist is in low 150s where both beta and alpha amylase are active with your mash kettle in the 170F oven your mash temps will probably equalize in the mid...

I'm having similar experiences even using trub mgmt such as whirfloc and whirlpooling. Whirlpooling just isn't working with 3-3.5G of wort. Not enough volumetric mass above the trub to form a cone. At least that's my excuse :-). I've gotten where if I want 2.5G into bottles I'd better plan for...

From what I've read efficacy of StarSan solution is purely based on pH of the solution and not if it's cloudy. My solution clouds up the moment I mix. I continue to use my uncovered 5 gal bucket of StarSan until my next brew day (1-2 months later) when I'll mix a fresh batch. DY Sent from my...

As for "we don't drink beer for health reasons" there was a blurb on my local news radio station about the "beer diet". Supposedly there's been a recent study (forgot the exact reference) that 1-2 beers a day is good for you due to beer's high source of antioxidants and B vitamins. Another...

I can't see where genetically modified grains would have any impact on the health affects of beer. My understanding of GMO for grains is to increase crop yields by making them more drought and insect resistant. It doesn't alter the amylopectins that alpha and beta amylase enzymes munch on during...