Search results

Roast barley and crystal appear slightly high to me. I brewed a beer just like this though. It is decent, you can expect a drier type stout.

Have you ever really had a BAD beer, much less homebrew? All fuggle IPA is a little odd, but stranger things have been done. Never had an IPA with common yeast and I don't know much about it, but I'll guess it will be fine. How much 60? It could deepen the flavor of the grain into chocolate...

All 5G, I presume?

I have found one used keg locally. It's probably complete junk, but it's only $25. Going there Monday to check it out. I plan on kegging when I have the space, and many of the expensive components transfer over, i.e. regulator and tank, so the investment would be long term. I'm considering...

For flavor, I prefer using the 30-15 min. window, adding often. Utilize that window for your majority. Your dry hops will take care of most of the aroma, but maybe some 10-5 hops will help. I don't do much FWH, so I can't speak to it or the suggestions above (but honestly, is there a such...

I would use a 5G keg if it was going in a separate fridge. By spatially challenged, I mean that I have only one fridge for food, condiments and making room for a keg (by taking out a crisper). A 5G keg would take out too many shelves. As Matt said, such is life...if it's not one thing, it's...

They are like finding a needle in a haystack. I enjoy smaller batches and am spatially challenged. Buying 2.5G kegs new are close to highway robbery. Anyone have any suggestions or direction?

My LHBS prices went up, but only on the Fermentis strains. Danstar and Coopers are still $2 and $2.50, respectively. I asked them and they said that when Fermentis first put the yeast strain on the market, the promotional price was the $2.50-$3 we were used to paying. It was only supposed to...

Yes. The corn will bring a noticeable sweetness and sharp body to the beer. I tend to be more of an extremist when I brew though, I guess another way of saying is that I don't like subtleties or hints and a hallmark of Cream Ale's is the maize. However, I will say that in most recipes I've...

Correct, that's why you need to make sure that your grain bag would be excessively large so that it allows the grain bed to form to the cooler dimensions and not the other way around (the bag forms the grain bed). I put my 5G bag in the tun and when the grain is in the bag, the bag is not...

Your recipe looks fine. It's your recipe, if it were mine, I'd try this for my own taste. My thoughts: 1. lessen or remove the cascade 2. Add some light crystal (0.25#) 3. increase corn (to 0.75#)

That's basically what I do. Are you going to be using a drink cooler for your mashes or rectangular one. Will the grain bag restrict the grain bed formation, i.e. the grain bag is too small for the cooler? Remember that you need a solid grain bed to form and you want the grain to be packed...

Where did the 1.020 FG come from? I don't think you would want to mash too much higher than normal and finish any higher than that. Boil as long as you need to get you volume and gravity where you want. I was curious that you aren't throwing too much hop flavoring additions in? When I make...

Chinook is supposed to be pine combined with grapefruit, I take more of the grapefruit flavor from it personally. I think Magnum is an ideal bittering hop for a non-citrus IPA.

cohumulone

I did this is a very neutral IPA a while back, it was fantastic. Obviously you would change out the Nugget, but the beer had minor, if any, citrus character. IBU Add. time. Magnum 30 60 Magnum 30 50 Nugget 7 40 Williamette 7 30 Williamette 5 20 Fuggle 5 FO

Thanks. For completeness sake: https://www.homebrewtalk.com/f37/three-floyds-gumball-head-extract-clone-86952/

I believe the harshness comes from the alpha acids? And that these acids need to isomerize to impart a bitter flavor. Their isomerization is both time and heat dependent, thus why longer amounts of time in a boil would give off more bitterness as the hops alpha acids are able to completely...

You could also dry hop it or move your addition back to flame out. That would almost eliminate any flavor contribution. I remember Smithwicks as a pretty neutral beer, dark in color but not a ton of flavor, very drinkable. I could see cascade as a pleasant addition at any point in the beer.

Consider adding Willamette as your bittering addition? More atypical, but a lower AAU would enable some large flavor and aroma additions will keeping the maltiness loosely in check.