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It seems to get a little better with age but is still detectable after a couple months. I also noticed it gets a little better as the beer warms up. Maybe that is just the malt overpowering it at that point. It really kills me on the aroma though, I just can't stand to smell my IPAs and its a...

I seem to be having a problem with my hoppier beers. All of my best beers have been very malty like a Belgian Wit or Scottish Ale. Every time I make an IPA, APA or other hoppy beer I get this flavor that I thought at first was from Chlorine (polyphenols). I get it whether it is extract or all...

Just a thought, the head brewer at Avery is really cool and would probably just give you a recipe if you asked. They are very friendly to home brewers. Good luck and post the recipe once you get it!

Wow you are mad. I actually just joined Liquid Poets yesterday! It was the first homebrewers club meeting I have ever been to. It was at New Belgium and we got to try a couple of experimental new beers. It was a ton of fun. I am a very novice hiker at best but I think I'm in for some of...

I had a stuck sparge on a Dale's Pale Ale clone this weekend. The solution: grab hose from MLT and blow really hard! Then swear profusely and wipe hot grains from face. Vorlauf and sparge as normal...

Here you go: .::Welcome to Colorado Malting Company::.

Can you post a link to the auction? I don't know anything about it but would love to see it!

I just recently brewed up a batch of my Red Ale. It was a ten gallon batch that I mashed at low temp for 75 minutes. I mashed low due to the large amount of crystal malt in the grain bill. Anyway the mash started at 151 and dropped to 147 then I fly sparged for 1 hour and 15 minutes without a...

I've had that down at the NBB and it's OK. I thought it had a strong grassy flavor but it may just be the hops that they used are something I don't like. Far from my favorite IPA but it was definitely different.

Here is what I found: It looks like the Higher final grav (wit 2 1.015 67%) did not fully attenuate. I was worried about this since I didn't get a good aeration and I didn't use a starter. Oh well after blending I have a beer that tastes really good! WLP400 Belgian Wit Ale Yeast...

Sorry for the cell phone pic but here is the SWMBO Slayer sitting between the Hoeggarden (left) and the Leffe (Right) :tank:

That could be. By the way I ended up blending 5 gallons of the low FG with 2.5 gallons of the high FG then racked the remaining 2.5G of high FG into the other fermenter to see if it would dry out and it's happily fermenting away as we speak. The blended batch tastes great! I'm actually...

Ya the one with the WLP400 yeast and O2 blew off like crazy for me. Definitely need that blow-off tube!

Not a bad Idea. In the meantime I guess I can Keg the batch that fully attenuated and drink it. Maybe in a couple weeks it'll finish out. Got to check the gravity again tonight and see if it moved at all.

Actually I did taste them. I should have put that in my post.:drunk: Anyway I really liked the one that attenuated down to 1.009. It was a more crisp and refreshing ale which is what i really wanted. It was also a little lighter on the citrus flavors. The 1.015 was still fairly sweet and...

OK so after two weeks in the fermenter, the gravity on the Wit I yeast is 1.009. The SG on the Wit II yeast is 1.015!. I did run out of Oxygen when I was aerating the two different carboys. The Wit I got hit with the O2 and the Wit II got shaken to aerate. Apparently it wasn't enough. I'm...

Thanks! Got it all cleaned up and two fermenters sitting in the basement. My efficiency was not good, not sure what it is yet as I haven't calculated it but I missed my OG by quite a bit. I think it was supposed to be 1.057 but I ended up with 1.048! Dang it!

Finished sparging (batch sparge) collected about 12 gallons of wort. Temp only fell to about 154F. The hydrometer sample is still cooling. The boil is started with a nice hot break. Hops are added and I just remembered the other thing I changed. I used Target hops for the 60 min addition...

Yes I borrowed it from work but hey they're saving money right? Anyway it's got T-type thermocouples and it's NIST traceable calibrated and seems to be within .1F! I checked it to the temp of boiling water at my altitude and barometer reading and it was right on.

Alright hit a mash temp of 155.7 and was aiming for 154 oh well 1.7 degrees off is the closest I've ever come to hitting temp :o