Search results

Using it to make bread is one of the thoughts as well. But, beer and ice cream just don't go together.

I brewed this and it turned out terrible. It is bad enough that I cannot drink it. Any ideas on what to do with it before I open and dump 2 cases of bottles? I've thought maybe test a gallon of it with some brett and see how it changes.

I did it in N. Italy back in the 90's. I can't recall what I drank but it was a terrible match up.

I love Citra! Just brewed another BPA with it. 3/4 oz Nugget for bittering @ 60 min, 1oz Citra @ 30, 1@ 15, 1@ 0 and 1 for the dry hop. 12oz Crystal 20L, 8oz CaraPils, and because I like mine a little sweeter 12oz honey malt all as steeping grains, and 7lbs of ultra light LME. Using Wyeast 3724...

Someone correct me if I am wrong, but I think the way is to start out low for the bulk of ferm then raise the temp slowly. That is how I do my sasions and it works great, although I cannot tell you if I get fusel production or not.

Have you tasted a sample? You may have some fine sours.

IPA's are easy to do. They are also easy to F-up. Now here is the deal, if you can brew a Great Pale or IPA you can make any beer good if not great. The basic fundamentals are all needed for an IPA and not much there to cover any screw-ups. So, that being said, yes the recipe is easy for 5gal...

Only to the same extent that the pot boils faster. :)

Are you referring to the hops or the yeast here? I'm NOT having any problems, which is why I find the statement that dry hoping for more than 7 days is absurd. I hear it a lot, but no one seems to be able to duplicate it in the home brew scenario without trying REALLY hard. Back to the...

So, we boiled up 1/2oz of old hallertau and 1lb of xlight pilsner DME (1 gal batch), cooled and pitched 1/2L of the wild capture, this morning she was just about to the airlock and going like mad. Great hefe smells coming off of it. Flocculation was terrible even after being crashed for 3 days...

Pennyroyal tea anyone?....

My personal opinion only here, forget using the Citra and Amarillo for bittering hops. They would work just fine, but they really shine later in the boil as flavor and aroma hops. Use a neutral high alpha like Magnum for the 60 min and save all that goodness for later in the boil.

Interesting, I have a Cascade IPA that has been brewed 5-6 times with no issue. Same with the FF7c's no issues there. Maybe my friends and I's palate just does not detect a flavor that we associate with grassy. I just chalked it up to another home brew myth like needing a secondary for all...

I have not had a grassy flavor come through, ever. I'm not sure what hops would produce that but it must be blind luck that it has never happened to me.

Either way is fine really. If it is done fermenting (checked by gravity not by time), 2 days on the hops, and then bottled will be the same as x days in the secondary and 2 days hopped then bottled. What I'm getting at is, that it makes no difference if you age in the secondary or bottle, except...

Everytime I have made any smoked beer with too much hop, I've had to wait a good six months for the taste to die down before it was drinkable. For some reason the bitterness just make the burnt rubber taste stand out too much. Heavy hops I love, heavy smoke I love, but the two together work like...

The hell of this will be that it makes an awesome beer that you will not be able to replicate.

Cold-crashed over the weekend, will brew up a gallon this week and let her rip. Lots of banana and bubblegum with some funk at the end. I did not detect the funk much, but my bloodhound-nosed wife did. So long as it makes beer I'll drink it, pleasing her OTOH is sometimes a challenge, but if it...

subscribed.

Save it