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have you checked gravity or tasted at all? both of which will indicate which way you should go

anyone who says you can substitute hops for the flavor you get from real fruit is mistaken. the original test batch of grapefruit pale i did had no fruit, and the next one i used ruby reds, and it was night and day. fruit beers are a very hard style to perfect, and by no means do i think mine is...

ive used actual grapefruits in a pale before that came out quite good. you really have to go easy on the hops cause grapefruit can get pretty tart/bitter. i cut the peel off and boiled that, removed the pith from the fruit, than pureed the flesh and added it to the secondary, i think two...

From the white labs web site: "this yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well...

i never got any sulfur, when i used 320 before i got a real acidic, almost vinegar flavor, but now fermenting colder i haven had any issues. the beers i do with 320 never do well in competition due to lack of esters and phenols, so we usually brew this beer just to drink

i searched and didnt find much about this strain. i just brewed a dunkelweizen with wlp320 and 3 days into fermentation im very happy with the results i got. i pitched a good healthy starter and primary fermentation went really fast. ive fermented at 62F for 4 days now and there is a nice banana...

im batch sparging, and im still collecting the same run off. its completly baffled me as well. i really just dont get it at all

i got a braided hose in the bottom, same style i had in the five gallon cooler. i was wondering about the depth of the grain bed. the new cooler is alot wider so it did make the grain much more shallow, could that be it?

i used to mash in a 5 gallon cooler, and got 75% all the time, never an issue and always the same. i switched to a 10 gallon cooler and all of the sudden i struggle to make 60% i was wondering if this is a common result? i thought it would be the same, my crush has stayed the same, wort...

my next attempt at using juniper may be in a spruce beer, but i want to play around with the spruce first, and see what type of impact it will have then decide whether or not i think the juniper will work with it. sometimes i jump in to fast and the beer ends up down the drain, and id like to...

so i always brew a good pumpkin ale for the holidays, but this would be my first year sending it to a competition for feedback. i know i should enter it under a spice herb veg beer, but it doesnt really have a base beer style. just wonderin what people put down, cause its not really a classic...

im not too big on the weizen phenolics, so id go with a kolsch. simple, quick, and always hit the spot during the summer

i didnt find mine very hazy, i use a tablespoon of irish moss for 10-15 min and dont ever really have too many problems with haze. but then again, im not sure if my beer would clear too much once it got poured out on the lawn :cross:

yea keep me updated for sure, id like to do a juniper beer again, just not sure how to quite go about it, or what stlye beer would go well with it. im a huge fan of gin and the juniper flavor, and would love to impar that nicely to a good brew

i completely agree with this, but i do think every once in a while, its time to get silly ha ha. but before anyone goes the crazy route, you gotta be prepared for the worst, and willing to let go if the beer you made is just disgusting. not everything was meant to be in beer. my back lawn has...

i think the real fun is writing your own recipes. i have made somereally good beers with other peoples recipes, and ive had great results with some kits, but nothing compares to working on a beer that you built from scratch. ive won a few medals in comps, and have said "wow" after tasting some...

when i did the grapefruit beer, i added the zest at flameout, then racked on the pulp in the secondary. i tasted both and it was quite nice, try that next time?

the cook in me is thinking you should stick to the microplane, not the knife. i have been making my living cooking in fine dining for 5 years, and im not sure i could use a paring knife and get just zest without pith. but then again micro planing a half dozen lemons would blow. but whatever you...

the only experience i have with this is brewing imperial IPAs using corn sugar. ive never used table sugar, but everything ive read has said at a low enough percentage it shouldnt have any negative impacts on the beer. will it have the same characteristics as beet sugas and candi sugar? i...

i agree, storm king is bad ass haha. i have a freezer compartment above the fridge area, like an old kitchen fridge, is it safe to assume that theres going to be refrigeration lines running the top of the fridge unit?