Search results

Update: My best brew so far. Thanks to dcp27 for the hop combo suggestion. I'll definitely brew this one again, it's almost empty already.

Update on this beer: Still tastes green and very flat after 1 month of carbonating. Though I used plenty of priming sugar... It has way too much body, it feels like thick syrup. Being quite flat doesn't help a lot either. My solution was weaken it with a little sparkling water and it...

By cold conditioning, would bottling, then letting it carbonate for 2-3 weeks and then putting the bottles for 2 months in the fridge work similarly?

Looking for the Pilsner Urquell color, not the Bud Lite color by the way...

You're sure 100% pilsner wouldn't look more like this http://2.bp.blogspot.com/-sUt7RqJ-zFA/UG8z_F1_BRI/AAAAAAAAJ_c/p4pSUC46xfA/s1600/Bud-Light-Platinum.jpg than this http://www.theperfectlyhappyman.com/uploads/pilsner-urquell.jpg?

With the goal of brewing a 19l/5gal batch of something easily drinkable for people not into heavy beers, does this seem ok? Looking for that golden pilsner color, not the watery bud lite color, but I want to be careful not to get the darker golden color you usually have in pale ales...

Maybe I'll try it. My hop schedule was 60m 0.25oz northern brewer 10m 1/3oz saaz 5m 0.5oz saaz Don't have hallertau or sorachi ace, but since I'm testing the yeast I might stick to the same hop schedule as last time anyway.

I just brewed a hefeweizen with wlp300 (no starter) that was awesome. I'd like to brew another. I'm looking at the online hbs and they have wlp300 (prod date 9th of june) but they also have a dry yeast at half the price. It's safbrew wb-06 and it says it works well for hefeweizen. Can wb-06...

Pitched at 17c/60F, it kept at around 19-20c/66-68F for a few days, moved up to 22c/71.5F for a few hours before I got the temp back down to 20c/68F. Hoping it will turn out good.

I was thinking about fermenting this using my bathtub, pitching at around 13C/55F and keeping it under 18C/65F to make it more clean and non estery. Just like the low ibu, keeping the macro lager drinkers happy (can't try brewing an actual lager until winter). I have however read on this forum...

Why not :D Already feel like I will be loving this one. Hope the FG goes down further, hoping for 1.015 if that is possible (68.4% 2-row, 3.1% melanoiden, 3.1% carapils, 3.1% caramel 90ebc, 16.7% pale lme, 5.6% extra light dme) Only been six days since pitching. I tasted from the hydrometer...

So far it's 70 IBU and have fermented from 1.082 to 1.022, already at 7.88%. The aroma hits you in the nose and the taste is hoppy bitter fruit nectar. Question is should I stick to the plan and dry hop it with 70g/ca. 2.5oz citra and 30g/ca. 1oz simcoe or is there such a thing as overhopping...

Bathtub cooling

It has gradually decreased to 22C/71.5F. The water is still relatively cold, maybe it could drop another degree or two by tomorrow without any furthern action on my part. Ambient temperature is around 24C but I know it will probably pick up to 26C mid day tomorrow. We don't have any AC here...

I tasted the samples I took on the two older batches. The hefeweizen seems fine. The double IPA I couldn't taste anything past the hop overdose, so I guess it is fine too, still gonna dry hop it. I put the hoppy wheat fermenter in the bathtub, didn't fill it with water yet, just wrapped a lot...

Update: I took a reading on the double IPA and it has fermented from 1.082 down to 1.022 so far. Can't be sure how much of it happened it the first 48 hours while the temperature was around 20C/68F or the next 24 while it was still under 22C/71.5F... Trying to save the hoppy wheat ale with cool...

I brewed a hoppy blonde/wheat ale with an OG of 1.060. Using safale us-05 I pitch at 18C/64F and the fermenter usually don't go over 20-21C/68-70F during fermentation. This time, due to the unexpected warm summer weather, within 24 hours from start it was up to 22C/71.6F and now, 42 hours after...

Well, I was aiming for a bit lower ibu. It's estimated at 30 now. I'll taste a sample when doing a reading and if it's too bitter or full bodied for what I wanted then I'll add more water to the priming sugar. If not, I'll leave it be.

I wish I could get a sixer of craft beer for $9.50, how could anyone complain about that price. In my country that is the price of one small bottle of craft beer.

Just wondering if I could add more than the usual amount of water when I boil the priming sugar to get the abv down a bit. Lets say it ferments down to 1.01, that would make it around 6.5% abv. If I add 2-3l(0.5-0.8gal) of water with the priming sugar that would give me a beer with about...