Search results

i was disappointed at the first try. i think it didn't fully attenuate and stopped at 1.015. it had a little more residual sweetness than i would like and not nearly the hop bitterness i would expect. I reused the yeast cake from a pilsner that i had just transferred. ill try a couple new...

It's carbonated and the wife and I are enjoying it. It will be a regular brew at this point. The only change on this recipe was that i dry hopped only 1oz for 5 days. It seems to be very much the same fermented at 93 compared to the first batch that was in the mid 60s. It did ferment quicker...

thanks for the article. It is very interesting to learn about this yeast that is much different than what I'm used too.

finished at 1.005. i mashed at 148f. i may up that to 150f for the next batch.

just kegged today. It tastes very good even uncarbonated. same pineapple taste and clean/light like the last batch. more of a hop bitter after taste than the first batch. this may have been because i bought a ss hop basket to use instead of a nylon hop bag. will see how it tastes after a...

I started at 55f and its risen to about 60 now with active fermentation.

fermenting like crazy. The wort was very cloudy after chilling and transferring. I'm guessing its the rye.

Anyway, its up to the yeast now...

The other strange thing that happened was that I got a second boil up like a hot break right at 60 min before I turned the heater off. Maybe the Rye?

I hope not. I used RO water and added salts to bring it to the very soft pilsen profile from beersmith. I thought it seemed like a lot, so I only added 10ml.

5.65 gal batch. I used Reverse Osmosis water, which is listed at a ph of 7. After adding my grist it has me adding the 13ml of lactic acid. both beersmith and brewers friend gave similar numbers.

I used RO water and additions for a pilsen profile. beersmith and brewers friend both had a lactic acid addition of about 13ml to bring ph down to 5.2. One strange thing is that the PH strips i bought a few weeks ago have yet to indicate 5 or above even on straight RO water. i questioned...

Brewing this now. I scaled up the recipe to 8%. used a biab pilsner step mash. overshot pre boil gravity by .003 at 1.058.

I have supplies to brew this on Saturday. I guess I need to decide if it should be 7% or 8%.

I brewed another batch Saturday. It really grew on me after a little time in the keg. i finished the keg and found myself wanting more of this lighter bodied, pineapple/orange beer rather than the more typical ipa's that i have on tap. The only change is that i am fermenting at 93f to see if...

Here is the scaled version that I am looking to brew. I will use lactic acid instead of acid malt, so I added the 3% acid malt to the pilsner grain %. Let me know if you have other suggestions.

I see it listed as 7%ABV, 70IBU

Yes, I have a 34/70 yeast cake that should be available once I transfer the beer to a keg. This will only be my 2nd lager, but my basement brew area is staying in the mid 50's, so it is convenient this time of year.

They emailed back with the following guidance for their Pecker Wrecker recipe. Malts Pils - 71% Rye - 19% Carahell - 3% Acidulated - 3% Munich I - 2% Cararye - 2% Hops 60min - 66 IBUs of bittering hops 15min - 2 IBUs of Saaz Whirlpool - 1 IBU of Saaz I plan to make this one of my next...

I am really surprised with such high IBU's it really is very fruity but balanced. Almost like a recipe I made years ago that was a cross between a beer and a cider. I may keep this one as well for summer time.