Search results

WLP590 is a great yeast. I recently kegged a saison using it and was pleasantly surprised by the outcome. Much more aroma than I expected! My go to in the past has been the Belgian strains. I raised to ~80F, dried down to 1.005, and ended up getting some peppery notes which I love in the style...

You're right, it's actually camp chef.

Just a guess, could it be honey caramelization? (Source)

I'm happy to say they are :) Good question. My reasoning is that the patio is close to the house and pretty small. It may be me being to careful but I feel like it would be safer in my yard. I live in the city and don't have a huge backyard as it is. So here is what I ended up coming up...

Thanks for the tips everyone! I appreciate it! I have to ask then ... how do you know? :)

I finally have the space and equipment to do a 5 gallon brew and am pretty excited after a long hiatus (health related, not related to beer). My question is around propane burner safety. I'm somewhat nervous as I've seen so many horror stories around their usage and I tend to be the overly...

I'm finally getting back to homebrewing again and can finally do full 5gal batches with a propane burner. I threw this recipe together based on my inventory. I'm going for something along the lines of Jenlain Ambree but not trying to clone it. Thoughts? 5 Gal Fermentables Amount...

As DocScott said it could and the only way to know for sure is to wait and see. I have done similar thing in the past and I've yet to have an infected beer from it. If it's easy to do you could remove it, sanitize it wish a spray bottle of star san and place it back where it should be ... but I...

60/20/15/5/0 ... it's fine IMHO though a little more complex than I'd personally do :) Columbus for flavoring and aroma? Go for it! I've done that myself and liked the result. The aroma was sort of like strong herbs to my nose. The flavor was more earthy than anything else but it didn't shine...

Could you post (or link to) the recipe?

That seems like a really high bitterness ratio to me. this link indicates around 0.8ish for American IPA. If you upped the OG you could keep the same hop profile and have an Imperial IPA. Then again, people have different tastes so it might be what you are wanting :)

If you'd like to use Vienna and White Wheat you could do a minimash. Brewtoad seems to indicate you'd end up getting around 1.084 with an IBU of 52 (0.61). Are you going for a specific style or brewing to taste?

Awesome, thanks for the tips!

My first sour, a Flanders Red style beer, has about 8 months under it's belt and I'd like to start measuring and tasting. However, it has a pellicle and I've never had to work with one of these before! What's the best/proper way to pull samples from a pellicle'd beer? Is it common to get some...

That's part of the fun of learning what different hop varieties (with different AA's) offer in beer...and how you taste them. For me I noticed Citra has a smoother result than chinook or simcoe which follows your note, but I know that not everyone experiences the hops the same way! Long story...

1. You'll probably be fine. Straight from the tap water to top up before and had no I'll effecs (but boiling and cooling is highly recommend!). 2. Don't worry. Once you have a batch or two under your belt you can think more on temp control. 3. I think you're OK. I'm a little surprised at 70...

I guess a kolsch yeast might be a good attempt. While I've not tried this I've been told going into the lower 60's upper 50's gives a much cleaner profile. However, I don't know if it will be as clean and crisp as you are hoping for. EG...

I just heard the basic brewing interview and thought "wow this sounds familiar..". Great job!

If it was me I'd try to drop at least another 4 points to be near the top end. What yeast was used and is 64F the warmest you have available?

I've noticed some slowdown as well. It hasn't been unusable but noticeable.