yeah, he did a lot of it himself. I forgot what working on a saturday was like so it was dumb of me to brew up there. he did good, though. Except he messed up the exact same hop addition on the same exact same beer that Ed did. 200+ IBUs so you probably won't be able to tell.that's him!
So I see you're still hopping it up.yeah, he did a lot of it himself. I forgot what working on a saturday was like so it was dumb of me to brew up there. he did good, though. Except he messed up the exact same hop addition on the same exact same beer that Ed did. 200+ IBUs so you probably won't be able to tell.
when is the roast?So I see you're still hopping it up.
What are yall bringing to the pigrizzoast?
I need to keg a beer tonight... it was absolutely HELL to get CO2 here in SFL.
Gainesville was so easy to do stuff. here I feel like everything takes all day. I mean **** my xbox guy lives like half an hour away and he's the closest. ****KKK
march something... I think March 19thwhen is the roast?
your xbox guy needs to get on it. I'm sittin' at level 50, you're at 16. I don't want to Prestige, don't really see the point.
Do you guys know if I bring a few beers into Hoggetowne, they'll critique/troubleshoot it for me? I'm getting this weird flavor in all my beers and I want to see if they know the taste and could help me do something different.
I suggest doing this Friday through Sunday and not during the week.Do you guys know if I bring a few beers into Hoggetowne, they'll critique/troubleshoot it for me? I'm getting this weird flavor in all my beers and I want to see if they know the taste and could help me do something different.
6 lbs Pale Ale Malt1.071->1.020 isn't bad. It's about 70% attenuation. At this point I wouldn't dilute it but if you post the recipe some of us might be able to give you some tips for getting a dryer finish.
https://www.homebrewtalk.com/blogs/arcanexor/321-identifying-troubleshooting-off-flavors.htmlAwesome, I'm going to do this this week.
I've brewed an Amber ale (poor temperature regulation, awful off flavors), a hefeweizen (temperature again and off flavors but the style hid them a little), a Sierra Nevada PA clone (had temperature regulation, still off-flavors) and most recently a cream stout (bottled 2 weeks ago, still has off flavors). They all have the same off flavor and I just don't know what it is.
I have another Amber ale on deck to brew but don't want to brew it until I can sort something out.
Yeah, it wasn't doing much at around 65. Should have checked the site first before I bumped it up to 75. 68-72 on the site. Went from 3 degrees under to 3 over, fantastic. Well, that might explain a few of the flavors I wasn't really expecting. Rinsed the yeast. Will give it another go without the carapils and keeping it around 70 and see what happens.
Yep, I was there last night and am going again tonight. If you see me there (skinny guy with tattoos and a big beard) say what's up.The swamphead tasting room opened last night. 4 dollar pints of all their brews and they will be selling growlers and bottles in the future. Cool place and the brewery is getting ready to expand.
They put the Alligator Pale Ale on at Swamp Head last night, it got mixed reviews but I didn't try it.Went to Tall Paul's last night. 24 taps including all of the regular Swamphead stuff, lots of American craft beers, and their own Alligator Pale Ale (and they were going to have Chimay on tap later in the night). They also do 8 ounce drafts, which I like because I can try a large variety of beer without breaking the bank.
I recommend it as well as the Swamphead tasting room. It's awesome to have 2 great places to drink beer open within a week of eachother.