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CornyKegs 728
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  1. andhou27

    Rosh Hashanah Brewhaha Jewish Rye Beer

    So I decided to make my first extract recipe. This recipe is based off the American Rye recipe from NB and I tried to German it up a little bit: 5 gallon recipe (Partial boil - 2.5 gallons water) 6 lbs Rye malt syrup 1 oz. German Tettnang hop pellets (60 min.) 1 oz. German Hallertau hop...
  2. andhou27

    Belgians

    I just bottled my first belgian saison and it smells amazing! Belgians used to be my least favorite style, mainly because I thought the yeast smelled/tasted like ham and pineapple. However, it's starting to grow on me and now it's one of my favorites. I've decided that I'm going to start...
  3. andhou27

    Acetaldehyde when bottling

    So I recently bottled a dark cherry stout by NB and everything was going as planned: OG: 1.053, FG: 1.022 after 3 weeks in the primary at 62-64 F. I started siphoning into my bucket and I started smelling strong acetaldehyde (first time I have). I tried some of the wort and it isn't...
  4. andhou27

    Irish Red Aging

    I made an Irish Red Ale from NB in the early fall and didn't care for it. I left it 2 weeks in the primary and 2 weeks in the bottle before I tried my first. It was okay, but not my kind of beer. I tried another every few weeks and it started to get a harsh taste in the front and had a really...
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