Search results

Me: I'm gonna dry hop this double ipa... Wife: OK... whatever that means... 10min later... Wife: (walks into kitchen) It smells like heaven in here! Now that's love! I'm a LuckY man... even if she hates my beers...haha

Go for it then... only time will tell...

Add some dme... for 15 min. Is fine. Unless you want more hop flavor to balance it out. All theory though...

I've gotta ask... how do the big craft brewers brew so fast and still maintain flavor? If the answer is more time... a small business fails. I'd like to hear their tricks.... (and yes I know they don't use extract) ...

Good Point. I'll give it a shot, I'm definitely no webster though. :drunk: "Twang" flavored beer: A beer that has aged appropriately, gone through all stages of fermentation and bottle conditioning--yet is flat (although carbonated) and filled with an overly sour flavor. The flavor is...

Only note on boiling hops... add a little dme to the boil prior for the acids to convert efficiently. Maybe do a gallon batch with 2 cups dme... not too sure, but I know the gravity needs to be above 1.02 for aa hop conversion. Also, I agree that you shouldn't wait a week. Dilute it now.

Dial for me... I spent four years working in a semi conductor laser lab where temperature variations played a huge role during our prototyping phases. We always used dial therms... even when integrating our power variations through labview software. Not to say digital isn't equal or better in...

So... where do we go from here? Haha

Absolutely... I've never even tried dfh beer. I'm living in Italy right now, and don't have access to it. I think his ability to apply lessons within a story is paramount. I have taken so much more away than I normally would-- because I can remember the stories... I think my favorite part of...

41073 + 25 gallons 2 Belgians 1 stout 1 Porter 1 double Ila Grand total. 41102 gallons

Just opening up the floor to any businessmen/woman that have read the book, wanted to... or just to chat about better business practices. I'm currently preparing to launch my second business and Sam's perspective and story telling is very enjoyable PLUS intelligent. I highly recommend it. I...

Glad we sorted that out... LOL. Simple mistake... no worries... Either way, I do want to speak on the last comment made, extract beer makes the best beer (best of show statement) doesn't seem to be the trend. I would think that super fresh barley would provide the freshest Wort... after mash...

I disagree... large companies like muntons wouldn't take the extra step, unless people were able to relate the breakdown of extracts to "off flavors". Currently there seems to be a belief that brewers are to blame... but I disagree with that frame of thought to a point. Which brings me to a...

I read the study, and completely agree with those conclusions. Its actually led me down the road of understanding the molecular structure of extracts vs. Barley. At this point I believe the off flavor culprit does not sit with the age of the extract, and rather the vehicle it is transported...

I appreciate the feedback, but I posted in the brew science forum because I tend to look deeper into concepts. I guess I didn't make it clear enough... I am truly interested in understanding the interaction of chemistry, biology, time and other scientific variables that can be manipulated to...

SUBJECT: Extract TWANG SCIENCE MISSION: Provide some science to back up the extract "twang" theories...which typically appear more opinion than fact. 1. Why would old (past it's shelf life) DME/LME lead to the "twang"? 2. What by-product would yeast produce, that could lead to that...

I don't think this is very easy with homebrewers... That's 20 gallons of homebrew-- maybe this can be shared across the forum?

I just bottled the BH... it's a little sweeter than I figured it would be. I'm hoping the twang goes away, but also wishing that the orange/corriander aroma would have come through a lot more. A friend of mine brewed a second batch of this kit and added an ounce of challenger hops @ 30 min...

Go with 1/2 inch... more surface area... the better!

Hey friend... I'll tell you that I've learned to just be patient... and I've spent the majority of my time educating myself on yeast (luckily my wife is studying to be a biologist, and she has plenty of literature to work with). Fermentation and yeast have definitely had the biggest effect on...