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Thanks for the reply. I suppose my plastic ferm buckets just aren't getting clean anymore. Might be time to upgrade to glass!

Guys & Gals, just a general "feeler" to see if anyone has noticed anything when using german noble hops (I used Hallertauer) in german-style lagers. I brewed an Altbier and a Helles and both came out good and everyone enjoyed them during our little party. However, I couldn't help but notice...

Trying some of these christmas beers. Yes, I've left them in a dark closet all of this time. I grabbed a random one and ended up with the Spiced Cherry Dubbel: AROMA - 9 Medium toasty maltiness, strong tart cherry funk, nutmeg, cinnamon, black liquorish, no hop aroma APPEARANCE - 3...

Yeah, I hope nobody is holding their breath to get these brews. I'll post something on the front to make sure he doesn't enter any exchanges in the future... Sent from my iPhone using Home Brew

I have to agree. Secondaries are really not necessary except in rare cases. Even for extended aging. Sent from my iPhone using Home Brew

I had a Belgian strong dark sit in secondary for 3 months or so. Tasted fantastic. Some brewers worry about leaving beer on a yeast cake for awhile, but with healthier yeasts nowadays you don't even have to worry about that. Dry hopping you definitely want to limit. I agree with 10 days max...

I will also repeat others: ferm temp! Even before going all grain. When refining a recipe, it's pointless to spend time/effort on all grain until you dial in your fermentation. Sent from my iPhone using Home Brew

I hear what you're saying. I'm coming from more of a tasting perspective where we can really only speculate about the water profile. From a brewing perspective that makes sense. Choose the water that complements the bitterness you'd like to achieve. I hesitate to agree with astringency as...

I'd be very surprised if the dirty bastard had any FWH since there is no hop aroma. When you taste these two, there is definitely a smoother bitterness in the dirty bastard. It's more distributed through the flavor profile. With the Alaskan ESB, the hop bitterness pops more. There's a...

Yes, the bitter chocolate/coffee flavors. Also roasted malt. Sent from my iPhone using Home Brew

It depends. :) I'm assuming you're cooling your sample before measuring? Or converting based on temp? Just making sure. To me, the most accurate would be after things have settled. Surprised you got such a big difference honestly. Sent from my iPhone using Home Brew

Time to upgrade to kegging :) I've had bottling days like that. In-line filter? Man that's fancy! I do my best to avoid trub, but if I get some I don't fret. It falls out in the bottle most of the time. Sent from my iPhone using Home Brew

You're completely missing my point. I'm not making any far reaching generalizations about bitterness; rather, suggesting a beer comparison to illustrate the difference between malt bitterness and hop bitterness. Great for anyone who's looking to refine their palate further. And you won't be...

Founders dirty bastard (malt bitterness) Vs. Alaskan ESB (hop bitterness) We stumbled upon an incredible comparison of two beers at our BCJP class here in Houston that displayed the difference between hop and malt bitterness brilliantly. They have an apparent bitterness that is very similar...

I'm in!

Thank you for your reply CSI. It will stay in my ferm chamber then! Sent from my iPhone using Home Brew

Anyone? Would rather bottle it now if it's too late to let it sit at 55F.

Does it matter if I delay the last fermentation step (7 weeks at 50F)? My chamber was broken and I wasn't able to bring down to 50 until about 8 weeks after transferring to secondary. Sent from my iPhone using Home Brew

I brewed a batch of a Wevleteren XII clone way back in early November and when I was ready to age it at 50f for 7 weeks, I found out my fermentation chamber was broken. So I let it ferment at room temperature. Per the instructions in the link, I let it ramp up to 83F at the start, but had no...

For anyone that cares, I measured the FG with a hydrometer when I got home and it was 1.008. Done! And now it's bottled. Can't wait to try this one...