Search results

Well I have had no bottle bombs and this batch I have been drinking for 2 months actually, not 1. This last bottle seemed to have more carbonation after sitting in the fridge for a few weeks. Maybe this is just in my head, was just checking.

So I recently brewed a double ipa, and am wondering if I got some brett trois in the dipa from a previous batch. I sanitized everything really well between batches and replaced rubber hosing for autosiphon/bottle filler. I have noticed the beer has increased in carbonation. Brett trois has a...

Just pitched this into a citra pale ale inspired by zombie dust. Starter smelled like peach and mangoes, can not wait for this beer.

After reading about this strain, I am excited to brew a pale or ipa with this. Planning on brewing weekend after 4th of july and wanted to get a starter going july 3rd. Any issue with letting a starter run for 10/11 days?

So I don't need a mash out? I could just sparge? I wonder how much water to use then. I've never done more than a single infusion batch sparge so I was just using beersmiths default.

So I am doing a group brew with a homebrew club in my area, and it is an imperial witbier recipe. I have never used unmodified grains before so I'm not sure how to go about doing this. I use a batch sparge set up and am trying to play around with values, and I am wondering what I need to change...

No caramel malts. Mash temp 148, all grain.

How small a starter? Or can I just pitch direct?

Will that affect the flavor profile? I'm so close.

I have a saison fermenting right now at a gravity of 1.010, and OG was 1.064. It has been 4.5 weeks now. I have it sitting in a warm water heated by an aquarium heater. Temperature of the saison is 80F. Should I try rousing the yeast, or should I just let it sit? Fermentation doesn't look too...

So I took some of my hoppy blonde ale to a homebrewing meeting and they all picked up that there is some kind of plastic/chemically taste to my beer. They think it is due to the fact that I fermented the batch in a plastic fermentor. I'm not entirely convinced that is the culprit. I use a...

Thanks for the tips. I'll see how this turns out.

So I am participating in a local homebrew competition where everyone had to brew an IPA today on 4/20/13. They are going to have a tasting event where judges will try the beers and the winner will be decided. They have decided that the beers will be judged on 5/23/13, so really not much time. In...

Somebody I was camping with once said they were a beer "connoisseur" and they had brought Sweetwater 420 with them. Really.

Adjusting your water is a good option, and adding more and more hops. 4 oz isn't much for an IPA. Also consider your OG:IBU ratio. If it's 1:1 then that's pretty spot on. So if you have an OG of 1.064, shoot for around 64 ibus.

This might not be the worst beer I've had, but it disappointed me the most. Alpine Brewings and New Belgium's Super IPA. I've heard incredible things about Alpine's hoppy beers, but it seems that anything New Belgium touches turns to crap. Not very hoppy, and too many malty/weird flavors in that...

So I entered in my double ipa based on the pliny the elder clone recipe, and did not place and got some feedback. They said that there was a peach ester presence in the aroma but little hop aroma. Now the beer was about 3 months old when judged, so it was not tasted at the peak. But how can...

Well I don't have a 3 gallon carboy,so that wasn't an option.

So I brewed my first barleywine,and after doing extensive research decided to leave it in the primary for 3 weeks and then I racked it. I just racked on monday about 3.5-4 gallons to a 5 gallon glass carboy for bulk aging. I was planning on letting it age for 3-6 months in the carboy before...

Are the riwaka hops gone? It doesn't look like I can add them too cart. Dang, found out about this too late.