Search results

Anyone tried to clarify this with gelatin? I love hops but I don’t love haze.

In my dream last night I had this incredible dark Belgian beer. The Belgian fruitiness and spice were delicate notes that added to the complexity of a balanced and downright satisfying beer. Dream me was sure it had Special B in it. Real me has never tasted or attempted to brew any such beer...

Thanks for the recommendations! I ordered a floating dip tube assembly.

Thanks. I’ve heard this recommendation. Is this based on the assumption that the yeast/hop/trub layer is 1/2” to 3/4” tall at the bottom of the keg? This is an aggressively hopped beer so it very well may be higher.

So I fermented and dry hopped an IPA in my corny keg to prevent oxidation and keep the aromas intact. To keep the dip tube from clogging, I placed a 400 micron mesh screen around the diptube that runs its entire length. The first pour was very cloudy, I presume mostly yeast. My subsequent pours...

Hi all, I did some forum searching before I posted this just to see. Has anyone tried using amylase enzyme to lower gravity for a Belgian dubbel or trippel in lieu of candi sugar?

Glad to hear! I want to try it out. It's good to have an expectation of taste, versus rolling the dice on a random recipe which, even if you nailed it, you might not like it.

Chicago has fairly soft water. The city conducts comprehensive water analyses quarterly and they are available online here: https://www.chicago.gov/city/en/depts/water/supp_info/water_quality_resultsandreports/comprehensive_chemicalanalysis.html

No Boil NEIPA by Steven Barrett posted Jul 21, 2019 at 4:56 PM Well after disassembling the liquid post twice due to hop blockage, it finally pours. Definitely closer to the style now. Little bit of hop burn. Sounds like that should fade. Thanks for the help, internet. Second batch was much...

I too have used the bag method but I think it lends itself to oxidation because it is pulling through tiny holes and potentially creating turbulence. That would worry me for a NEIPA which is apparently super sensitive to oxidation.

Update: I did not cold crash and although the yeast settled on the bottom it was hop soup. Because I want a short dry hopping period, I kegged it anyway. While it was rough going initially, I was able to keep most of the hop material out of the keg. For those that did not cold crash, how did...

I’m sure you could use Bru’n Water but it would be easier just to determine the desired milligrams of minerals by multiplying the desired water profile by the volume of your batch (in L), then multiply your actual water profile mineral concentrations by the volume and the delta is how many...

I have a kegerator. Been fermenting at 62, so I can drop temp no problem. Question 1, how can I seal a glass carboy? Question 2, if I did and created a carboy pressure negative to atmospheric - I think I just answered my question, raise the temp and neutralize the pressure. But still, I have a...

So I am not going to cold crash after last attempt didn’t go so well but for the rest of you that didn’t cold crash, I’m wondering if the hop matter has stayed floating on the surface or did it settle to the bottom.

My bad on the math. I googled BBL and apparently crude oil barrels are different than beer barrels(?) I was about to say the same regarding aroma. I’ve had the same experience with Moon Man, where it’s tasted like two different beers. Like all beers, the aroma will fade with time, so the best...

They’re actually doing really well. Been open for 4 years and are expanding their production to a new facility. Also, I may have been mistaken, he may have said 12 not 15 lb/bbl.

We should all be aware of the impact that each action we take has on our planet, from homebrewing, to starting your car, to buying something from Amazon, and we should all take steps to improve.

The term is “contrarian.” For example, when I was an angsty teen, I hated the Beatles because they were so universally adored... until I finally caved and listened to their music. But the beauty of homebrew is you can make whatever you want.

Hi all (zombie thread etc etc), I brewed a Merlin close (very similar recipe) and it ended up devoid of any taste. No roastiness, no stoutness, no body, hardly any aroma either. Any idea what could have went wrong? Recipe was 5 gal: WLP002 - English Ale Yeast Magnum, 1 oz. 60 min Thomas...