Search results

I can see how it could be cost prohibitive but some times you get that batch that just has sooo much depth of flavor and aroma that I can't help but want to brew with it. You really don't think some real stinky sticky woudnt add anything? Is the active ingredient able to bond with the alcohol...

The hops sounds tasty to me. I have juat ordered some citra and I havent used it before but I like how it effects the beer. I was reading a thread for a different ipa and the people there had an ongoing disscussion about dry hoping with citra. Some loved it, others hated it and most said they...

Has anuone ever thought about or attempeted to dry "hop" with the hops aromatic cousin (especcially those living in colorado or washington)? I think there are a lot of great flavors and aromas similiar to hops but different enough any hop head would sit up and take notice. If you don't know...

I am almost done with a golden strong ale hoped and dry hoped with mosaic and so far it tastes delicious!

Well the book said 1.1016-1.017 but I just used it has a general guide for the style that I hadn't used before. The free brewing assistant I download said the version I actually brewed would be 1.022. Now the gravity went back up to 1.015 from 1.004. The extra yeast seems to have flocluated out...

I just got some of both experimental hops and I can't wait for them to arrive. I also got some whole citra and sorachi ace. For those who have used or bought some of the lemon drop do they seem like a good mix with citra and/or sorachi ace for an american ipa?

I haven't but I have been wanting to use some lemon verbena in my next batch of mead. I just planted some and the aroma is awesome, almost like lemongrass. I wonder how much is enough with out going overboard

I just pitched a fresh batch of 1388 belgain yeast into the beer as the recipie book called for. Before I pitched again it had stabilized at 9.1 brix. Now two days after we added fresh yeast it is 6 brix and dropping. It is fermenting vigorously enough it blew the airlock off. How do I know when...

Thanks for the info everyone, I put the brix into a correctionf formula and got about 8.6 abv. I am going to do another yeast starter and repitch the yeast 3 days before bottling like the recipie I am using as a guide says. It says it could take up to 2 months to carbonate. Does that seem like a...

I did use a yeast starter we did three days before and it was going pretty good. We kept it at a fairly constant 72 degrees. I made sure we stirred it up when we pitched the yeast but I did not use any other oxygenating supplies, I haven't needed to yet. I did use a refractometer, how does the...

I stared my first Belgain beer about four weeks ago using 1388 wyeast, using a batch we started a couple of days before brewing. It started out fermentation strong and then started and stop fermenting like I heard it would. It started out about 18.5 brix. I have taken three other readings since...

So you think we likely just messed up the second reading? I have never had my gravity go both ways. Ill get a new hydrometer (our old one broke) and retest in a week or so. For any how have used 1388 how long have you left it in the secondary? Since it is a HOPPY golden belgian, can I leave it...

The Golden Horde A Hoppy Golden Belgain Strong Ale 6 lbs Briess golden light dme 3 lbs 2.5 oz Norther Brewer golden lme 2 lbs golden belgain candi sugar 8 oz unpasturised dark wildflower honey 1lbs carapils malt 4 oz Gambrinus honey malt 4 oz Belgian aromatic malt 1 oz stryian goldings hops...

I stared my first Belgain beer about four weeks ago using 1388 wyeast, using a batch we started a couple of days before brewing. It started out fermentation strong and then started and stop fermenting like I heard it would. It started out about 18.5 brix. I have taken three other readings since...