Search results

Ha!! That's awesome. :mug: I always thought of SA and Austin as being the great culture centers of Texas, but whatta I know, I only lived in Houston and D/FW as a transplanted Chicagoan. I've only been to SA once, and it was really before I was too into craft beers.

I think that TX gets Green Flash, I'm pretty I discovered them when I was living in Dallas a few yrs ago. But I totally know whatcha mean, it's hit or miss where the good beers are down there, should be some good spots in SA though. Skeezer's clone? Oh yeah, that beer's the sh¡¡¡¡¡t!! Better...

That IS awesome stuff. A buddy of mine sent a couple bottles up earlier this year and I really enjoyed it. Do you get Green Flash by you? They make some excellent hop bombs. Their West Coast is one of my faves and their Palate Wrecker rivals PtE IMO.

Right, like I said, it can be done with extract. But since you can't run the proper mash with extract, it's not going to be the ideal environment for souring bacteria over the long term. You've been around here for awhile, Billl, I know that you know about malliard reactions, the instability of...

Hey man, I'm not trying to start an argument. My statement was based on the fact that an all extract beer is generally not going to hold up as well over the long periods of time needed to make a good sour as a grain wort. Also, you cannot control the mash on an extract beer because there is...

Is this "fermentation chamber" a chest freezer? Those can sweat and get quite damp inside, but you can buy crystals that'll absorb moisture. Just put a small, open container of them in the freeze and it should help. Oh, also, wipe down the outside of the fermenter after filling it. :)

Fuggle would likely be a great choice for this brew. That was what I was going to suggest. :mug:

You are correct, it is. But.... when they make LME/DME, they boil the wort to concentrate it (and then spray dry it for DME) so the break has already happened. It breaks again when boiled, but nothing like a grain wort, and it's not necessary since the break happened once already during manufacture.

Are you adding hops around the first break? Hops can help break the surface tension and precipitate the break proteins. I haven't brewed an extract batch in a year or so, but I do remember there being another break when the kettle came back to boil after an extract add. Try and time a hop...

Yeah, the original recipe you posted, named Velvet Hammer, said it's a Stone IPA clone w/added specialty grains. The Velvet Hammer sour beer you linked above is a sour brown with ~15 IBU, the recipe in the OP will not reproduce either. What beer are you trying to make; a sour brown or an IPA...

I saw that on the recipe, but it's not. Nowhere close to a recipe for Stone IPA. Or a good IPA at all for that matter. Stone IPA would be roughly 13 lbs of 2-row and roughly 1 lb of crystal 15 (maybe Crisp caramalt). Magnum an Perle hops at 90 mins for bittering and Centennial late and dry hop...

Definitely. Especially if the recipe is calling for a darker extract.

Word. Fermcap-S is my hero each and every brew day.

Great info! If you're simply looking to improve your brewing knowledge and prowess, read everything you can on the subject. There's a lifetime of reading out there on the subject, both for home brewing and commercial brewing. If you're interested in the brewery business in any way, definitely...

No worries about sanitation with the knockout add, let it sit near boiling for the time it takes to mix it all in and it will be sufficiently sterilized/pasteurized. As for the chiller being in the way, I leave mine in a bucket of starsan until I'm ready to chill. Keeps it outta the way and it's...

Protein break; basically the proteins in the wort reacting to the boil. Since you're adding more proteins with the late extract add, they're "breaking" again when the boil resumes.

This is where software really comes in handy. Are you infusing (with hot liquor/water) or decocting (boiling some of the mash and returning it to the mash to raise temps) or heating the mash to raise temps Or a combo of these? Again, brewing software will walk you through these steps, based on...

Yes, priming with DME will leave some unfermentable sugars behind, since there's some in the DME. Use a priming calc like the one at TastyBrew.com to determine how much for your beer. Oh, and another vote for your IPA will be just fine. It's IPA, bitter and hoppy is the goal.

I wouldn't carbonate it mason jars, you'll end up blowing the lid flats off.

Have you played around with late or flameout extract additions? I found that adding most, or even sometimes all of the extract late (10-15 min mark) or at knockout greatly improved my extract beers. Both in fermentability and in flavor.