Search results

Racked amber sour ale onto cherries, oud bruin into secondary, and an amber saison onto the oud bruin cake.

I've only mash hopped the "Janet's Brown Ale" recipe from BCS. It is an excellent beer, but with all the kettle additions I can't quite tell what the mash hopping contributed to it.

This thread is now the first google result for "like a freight train running late", so congratulations on a new actual saying!!

With ale yeast I typically make a starter on Wed, put in fridge on Fri to help flocculate yeast, and brew on Sat.

It's not torn down yet. I know there's at least shows there until October. Such a better place to see music than the wachovia center imo.

Look at the attenuations of both strains. The belgian more than likely has a higher attenuation. You could let the english ferment out completely, then pitch the belgian strain, which should take care of some additional gravity points. Without a starter for the belgian, you may give them a...

The actual AA is included on the bulk package.

So, what kind of Belgian?!?

I'm about a third of the way through Brewmaster's Table by Garrett Oliver. If anyone is interested in pairing beer with food, this is the book for you.

Are you using a bucket for primary or a carboy/better bottle? I have left beer in primary for extended periods, but not in a bucket. You may be concerned about oxidation in a regular ale pail. As for DFH 60/90 and diacetyl, that may be from the rec to use ringwood ale yeast. That yeast would...

I think that part of the desire for a quick chill is to stop the isomerization of the alpha acids as quickly as possible. If you do not have active chilling after flameout, the flavor/aroma characteristics of your late additions will be much different than a brew that is chilled quickly. If...

I drank a 2007 the other night. Still tasty.

I started going this past September. It's nice to taste what others are doing (both to style and completely off the wall), get some ideas for future batches, learn some things. The club discount is nice too!

Yep. Knowledgeable staff and a good selection. Meeting is at the store after hours on the third Thursday each month.

I'm in the Northwest and work a bit farther north, so I meet with the Keystone Hops in Montgomeryville. Keystone Hops

I'd imagine that there isn't any O2 in solution after fermentation. Any O2 would have been consumed during the aerobic phase of yeast growth. As long as the racking inlet is the one wrapped and submerged, I don't see a reason why it'd cause oxidation. I can see that it might get clogged on a...

Looks like you'll get what you're after. Ferment as cool as you can (low 60s). 1/2 oz of centennial at 20 could be a bit of a stretch for some bmc types. If they can handle it, great. If not, then I'd get my IBus close with something like perle, then toss a 1/2 oz in at 5 or so. Just my .02

Just washed some WLP 510 on Sunday from a Belgian Pale I did!

The food at Nodding Head ain't too shabby either. Can't wait for them to get their Berliner Weisse back on tap!!

At the Philly Craft Beer Fest they had a big 'ole pile of citra hops on one of the tables. It dawned on me later that grabbing a bit for a batch would've been a good idea. Such a great tropical aroma, and alpha at 11%-13%