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Cold Milk.



@beermeduffman

Were you out celebrating the USMC birthday or your own?

Thanks for your service.

Thanks, it was my honor.

Not necessarily on my own, no. There is are a few bars around town that do their own celebrations. The USMC was founded in the city and in a tavern, it only seems appropriate to celebrate that way.
 
Dang, you are more patient than I am haha. Did you pitch any sacch with it in primary? That may be why it isnt quite as developed as youd like. I know it says there is sacch in the mix, but the few times I skipped pitching additional sacch in primary the results were bland. I've always pitched sacch with ecy20 though, so I cant be for sure thats the case here.


The taste is right and the acidity is right, just a lingering harshness? at the end. So I think it turned out good, just needs some extra time to smooth off the edges maybe.
 
The taste is right and the acidity is right, just a lingering harshness? at the end. So I think it turned out good, just needs some extra time to smooth off the edges maybe.

It's amazing how sours take a crazy long time to go from completely disgusting to almost drinkable.

Great style.
 
It's interesting how similar in volume the scientific sample and the unscientific whiskely chaser are. Happy coincidence I guess.

That was intended.

(no, it wasn't)

I heard somewhere that the most scientific sample possible is approx. 10 oz.

(no, I didn't)
 
Hydro sample of my BCBS (sort of) clone. Went from 1.120 to 1.022 for an ABV of 14.65%. Little hot, but I just brewed it Friday so....

The color is too light, but this is going to be a winner.
View attachment 315239

Nice. I need to get my RIS going. Have a barelywine sitting at 10% right now. Wish it was a little higher but I have a ~6gals (didnt boil enough but ok). The RIS will be higher for sure
 
tztd0.jpg
 
Cooper's gave my IIPA an 8.66%, the regular one in the link gave the same. alternate formula gave 9.27%? OG was 1.082, FG thus far 1.016.
 
The longer one is supposed to take real extract into account (actual residual sugar) and real attenuation (actual sugar consumed) and not just apparent extract (FG) or apparent attenuation.

If I recall correctly.

I actually charted the difference once. Don't remember what I did with it, but the they go back and forth up to about 6% and then widen, and above 10% it widens substantially. If you kept the difference between OG and FG the same but raised/lowered (ie 1.060/1.005 and 1.070/1.015) the difference changed as well, but I don't recall it being major.

I'll have to see if I can find my chart. I suppose I could make it again.
 

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