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Very interesting. First pour of my red kolsch. Red x malt and kolsch yeast. Very very interesting.
 
I let it cool in the Behmor instead of pulling them and manually cooling them. We shall see this weekend when I try some.
As soon as I heard the second crack within seconds I started cooling and even opened the door. I have a bunch of windows open and a box fan in the window to draw the smoke and smell out of the house. [emoji51]

Don’t let the Behmor cool. I open the door and place a fan in front for the cooking phase. I also use a shop vac before cooling to clean as much as I can. It make a mess, but seems to be worth it. I also roast in the basement with an in-line vent.
 
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Highland Park Brewing's Griffith J. Griffith Imperial Stout w/ Trystero coffee, coconut, and chili peppers. Very nice, but tonnnnns of floaters.
 
Don’t let the Behmor cool. I open the door and place a fan in front for the cooking phase. I also use a shop vac before cooling to clean as much as I can. It make a mess, but seems to be worth it. I also roast in the basement with an in-line vent.
If you have some "profiles" or methods you use for roasting and don't mind sharing them, can you PM them to me? I'm always looking to try new methods and what not to improve on my roasts.
 
Any "IPA " picture i posted today we're 100% authentic, why so mad bro?
Shoot not mad at all. Kinda glad to see you guys back. My sarcasm neurons been sleeping too long. Youngsters are so sensitive these days. [emoji6]

This 10%er is not bad as is. Never krausen before. Doing Champaign yeast. See what happens. Meaning for it to be a Hanahapu clone.
 
Shoot not mad at all. Kinda glad to see you guys back. My sarcasm neurons been sleeping too long. Youngsters are so sensitive these days. [emoji6]

This 10%er is not bad as is. Never krausen before. Doing Champaign yeast. See what happens. Meaning for it to be a Hanahapu clone.
Youngsters, I wish, mentally maybe, only as young as you act.
 

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