Search results

I have been looking over the BU:GU ratios and I understand the concept. What I don't understand is where different styles fall on the chart. To me, an IPA is more bitter and less sweet than a IIPA. I get that given the numbers (IBU and OG) the ratio should look like it would be more bitter -...

Not that it couldn't be the priming sugar, but I have had this problem before as well, and it was infection. Bacteria eating the sugars that the yeast can't. Hopefully you fixed the problem.

Well, I feel silly being the person to post the last three responses . . . Anyway, how long you guys letting this one condition? I left it in primary for 15 days, moved to secondary on Sept 27th for 24 days, and not in the keg since October 21st. I know patience is a virtue, but I wanna...

How the hell does this happen!? I made this recipe (http://hopville.com/recipe/1647055) and for some reason the original gravity came out way too low. I wanted this to be a stronger beer, but I am going to end up with a pretty average ABV. I just don't get it. My batch is nearly...

Here's another question on this. What kind of FG are you guys hitting? I want this beer to be a dessert beer, but I don't want the mouthfeel and sweetness to be cloying. My hopville recipe states the FG will be 1.018, but I feel like that will be pretty high. Also, SWMBO won't drink it if it...

Hey Davida, There is another pumpkin thread just below this one now. I was just thinking of adding molasses (it's what gives the brown sugar the flavor, so why not add a little more directly?). Have you done this brew with molasses before? Do you feel it adds a lot? At what point did you...

I am getting ready to brew this again this weekend and am very excited. I am going to basically use the same recipe as last year but cut the IBUs, increase the roasted pumpkin/squash (I think the squash gives more flavor), and increase the spices. I should plan on making two batches: one for...

To clarify, are you just saying hook up my line from the CO2 to the liquid out post (but prior to this, hooking the correct pin lock up to the co2) and running low psi through it with the release valve open?

Thanks Yooper, I suppose there is no chance I can release enough CO2 by this afternoon, right? From what I have seen it takes a couple days? I have a friends party I wanted to bring it to this afternoon. Screwed the pooch on this one. Nuts.

So I am having some trouble as well. I have probably overcarbed my beer, and when I pour I am getting all foam as well. The difference being, I am getting very little carbonation out of the liquid that does pour. It's practically flat with a bunch of foam. EDIT: This is my first time kegging.

I have a Maple Amber Ale in primary right now (bucket). It's been in for three weeks. The wort's OG was 1064. I think this beer could benefit from a longer time sitting, but am wondering if I should move it to secondary or if people think it will be ok in the bucket a bit longer. And just...

I have used WLP565 with really good results (I guess this info is a bit late). I love making saisons and am waiting for one of my recipes to come out as good as Saison Dupont. Have you used a brewbelt ever? It keeps the temp about 10F higher (maybe a little bit more if you pitch a little hot...

Alright guys, thanks for the quick info. I will ride this one out and taste it on Thursday and Friday just to see how it is. Hopefully it will be good and ready for that party on Saturday.

I fermed really hot because it is a saison and used a saison yeast. Above 78F (I have a temp strip on the side of the fermenter), using a brewbelt.

Finally, could the candi sugar drag down the FG like this? I thought it would only only increase the OG.

And how would it taste if infected? Sour? Or does it depend on what it is infected with?

I completed a recipe that you can see here: http://hopville.com/recipe/1279641/saison-recipes/midsummer-nights-dream-saison-v20-dme I took great pains to sanitize. Soaked everything in PBW and Starsan. Yet my FG was 1002. Seems incredibly low. I kegged it anyway (also my first beer ever...

It will most likely floc out. Not dissolve.

Who says it's a better beer? It may not taste as good. Better efficiency, yes. Better beer? Meh.

I am interested in this as well, I have a mocha stout in primary right now. I want to have the coffee flavor come out a bit and was thinking about 12oz of cold press would be good for my five gallon batch, but what others are suggesting here makes that sound like too little coffee.