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what flavor is it adding? Those look like pale ale and american ale flavors.. so.. what beer are you adding THEM to ?
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Jun 7, 2013 19:10
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Docjowles posted:God drat it. The IPA I brewed about a month ago has this awful chemical flavor to it that I can't quite place. Tastes like soap and plastic and is basically undrinkable.
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Jun 7, 2013 19:34
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Dead Inside Darwin posted:To be fair that might make a lot of domestics actually drinkable Or you could buy a beer worth drinking in the first place.
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Jun 7, 2013 19:41
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LeeMajors posted:Or you could buy a beer worth drinking in the first place. Whoa let's not get carried away, it's a perfectly acceptable solution to save $1 per drink and carry around an oddly shaped plastic container with mystery chemicals to drop into the beer (a practice which will probably get you kicked out of any establishment)
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Jun 7, 2013 19:49
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First BIAB today; can't wait to try out my new Banjo burner and 10 gallon pot! Saison time 
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Jun 7, 2013 20:00
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fullroundaction posted:They also had this IPA which had the most ridiculously sweet/fruity aroma I've ever smelled and wanted to replicate immediately ... but the rep didn't know what hops they used and I've had no luck finding them online. Messaged the brewery so hopefully they'll respond. It was like a hoppy fruit rollup. Try El Dorado or HBC 342 if you can get your hands on them. You might have to get them in a hop blend, though. They can definitely give you blueberry/fruity pebbles. A lot of Citra or expecially Galaxy DIPAs also give me some big fruit when combined with the DIPA sweetness, but I regularly make galaxy-heavy IPAs and it's the usual mango sort of flavor.
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Jun 7, 2013 20:43
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Roundboy posted:right, but you have to still get liquid moving from outside in (or inside out) to let the hot part touch the cold part For cooling my 5 gallon batches I use 32lbs of reusable freezer packs in 10 gallons of tap water with a sort of reverse-immersion chiller. For 8+ gallons I use 10 gallons of regular tap water (75F+, yay Florida!) to get it down between 125-140F, dump that, then go with the ice water.
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Jun 7, 2013 20:48
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A 10lb bag of ice in a rubbermaid tub full of tap water gets about 3 gallons of wort from boiling to around 100F in about 15 minutes for me if I stir both the wort and ice bath regularly (though not with the same spoon). You have to be careful because that commercial ice is probably the most unsanitary thing to come in range of the wort.
withak fucked around with this message at 21:06 on Jun 7, 2013 |
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Jun 7, 2013 21:03
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Roundboy posted:what flavor is it adding? Those look like pale ale and american ale flavors.. so.. what beer are you adding THEM to ? If it is hop extract then the american ale one probably is more bitter and maybe has more aroma, if that is possible. Or maybe it is the same stuff in both containers with two different labels cooked up by the marketing department to make the customer feel like he has options.
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Jun 7, 2013 21:05
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RiggenBlaque posted:"OnTap Beer is free of calories, carbs, gluten, and alcohol and it changes the beer's flavor without adding more sugars or calories." which I guess implies it's maybe just hop extract? I don't think it's JUST hop extract - it has color and more volume than I would expect if you were just adding hop extract, based on the video. I think it's hop extract, water, and colorings. All the hoo-ha about what it does not have tells me who its target market is - people who drink Michelob Ultra because their doctor told them to lose weight, but who hate the way it tastes.
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Jun 7, 2013 21:11
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Jo3sh posted:I don't think it's JUST hop extract - it has color and more volume than I would expect if you were just adding hop extract, based on the video. I think it's hop extract, water, and colorings. All the hoo-ha about what it does not have tells me who its target market is - people who drink Michelob Ultra because their doctor told them to lose weight, but who hate the way it tastes. Natural Ice is the calorie conscious choice! http://getdrunknotfat.com
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Jun 7, 2013 21:51
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the yellow dart posted:Drink more beers that come in 22s US standard large bottle (22US oz/650.6ml) but European is 750ml (25US oz). That is unless you get a bottle like:  
Fluo fucked around with this message at 22:53 on Jun 7, 2013 |
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Jun 7, 2013 22:39
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Fluo posted:US standard large bottle (22US oz/650.6ml) but European is 750ml (25US oz). In my house, we call that an apéritif. 
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Jun 8, 2013 01:18
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I figured I'd share my recipe for my Citra pale ale since it's getting rave reviews.I've been giving samples to customers and employees all day and while I feel there's some flattery going on, I've been getting positive feedback. Our resident wine expert loves it, she even noted the subtle caramel in it from the crystal. I was planning on adding the amount of crystal I had in my original recipe, 0.75 ounces, but now I think I'm going to go to 0.5 ounces to keep the flavor focused on the hops. The bitterness is mild to moderate with citrus and mango being strong, the nose is wonderful lots of ripe mango and pineapple. I plan to add 0.5 ounces more at flame out and 0.5 ounces split between dry hopping and a 10 minute addition. I really enjoy this though and with some slight tweaks I plan to brew this for contests, it's great.
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Jun 8, 2013 02:06
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I don't have the capabilities to have a barrel for aging sour beers both with the long term storage and ability to brew 60 gallons over a short period of time, but it's still a dream of mine to have one. A local brew club in Minneapolis set up a club project with 4 barrels. One of the talents behind brewing TV was there to document their process. Personally, I would have voted for all four of them to be sours because I feel the other barrel qualities are much more controlled with oak cubes and whatever flavoring. https://www.youtube.com/watch?v=ecTtTRet8eU
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Jun 8, 2013 05:46
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I thought hops didn't flower until July-August. My first year Cascade plant seems to be having a problem with its internal clock. Does this mean it is going to put out hops for the next few months? The primary vine is already over 20 feet tall and I'm not sure what to do about it.
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Jun 8, 2013 12:19
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Toebone posted:I had this problem when I first got my keg setup, turns out the beverage tubes Midwest included with the kit were way too short for a reasonable pour and I had to turn serving pressure way down. What length / diameter is your tube? It's 5' of 3/16" tubing. The gas line is 4' of 5/16" tubing. I force carbed for three days or so at 20 psi, purged the gas from the headspace, then set to serve at 10 psi. Is my line too short for that pressure?
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Jun 8, 2013 16:11
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illcendiary posted:It's 5' of 3/16" tubing. The gas line is 4' of 5/16" tubing. I force carbed for three days or so at 20 psi, purged the gas from the headspace, then set to serve at 10 psi. Is my line too short for that pressure? 5 feet is always what I see recommended but I've never met anyone with 5 feet of liquid line that was happy with the pour.
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Jun 8, 2013 18:07
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I don't suppose anyone has a bag of #000 solid stoppers, do they? I need six but can't find them in town, and the only options I'm finding online are either like $3 per stopper, or $0.60 per stopper with $10 shipping.
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Jun 8, 2013 18:12
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illcendiary posted:It's 5' of 3/16" tubing. The gas line is 4' of 5/16" tubing. I force carbed for three days or so at 20 psi, purged the gas from the headspace, then set to serve at 10 psi. Is my line too short for that pressure? What's the rise on your faucet? http://www.brewersfriend.com/2009/07/18/getting-a-good-pour-kegged-beer-co2-line-length-and-pressure/ (imo you'll still end up tweaking things) The farmers market berry people today said they are hoping for sour cherries next week. I am very excite 
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Jun 8, 2013 18:23
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CapnBry posted:I thought hops didn't flower until July-August. My first year Cascade plant seems to be having a problem with its internal clock. Does this mean it is going to put out hops for the next few months? The primary vine is already over 20 feet tall and I'm not sure what to do about it. A first year plant that is already 20' tall? My record is 6' on the first year. What kind of radioactive fertilizer did you give that thing?
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Jun 8, 2013 20:12
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When did you plant, CapnBry? I planted a Cascade rhizome about 7 weeks ago and it's around 7 feet long currently.
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Jun 8, 2013 20:22
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quote="illcendiary" post="416266802"] It's 5' of 3/16" tubing. The gas line is 4' of 5/16" tubing. I force carbed for three days or so at 20 psi, purged the gas from the headspace, then set to serve at 10 psi. Is my line too short for that pressure? [/quote] You'll need to tweak it based on your particular setup, but I'm gonna go ahead and say you need a longer liquid line. I went from 5' to I think 8 or 10 and my pours became 100x better.
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Jun 8, 2013 21:14
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Sitting here watching my pizza dough rise and wondering why such a small amount of baking yeast gives off such a high volume of CO2 in such a short amount of time, but when exponentially more cells are pitched into a much simpler food source it can sometimes take days to see the effects.
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Jun 8, 2013 21:26
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fullroundaction posted:Sitting here watching my pizza dough rise and wondering why such a small amount of baking yeast gives off such a high volume of CO2 in such a short amount of time, but when exponentially more cells are pitched into a much simpler food source it can sometimes take days to see the effects. Baking yeast is selected for those qualities, and yeast for beer has different qualities still. Although people have made both with either.
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Jun 8, 2013 22:14
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ScaerCroe posted:A first year plant that is already 20' tall? My record is 6' on the first year. What kind of radioactive fertilizer did you give that thing? illcendiary: I planted on April 13th for the Cascade, April 20th for the Centennial (the original rhizome I got rotted before I could get it in the ground). So 8 and 7 weeks respectively. It was at least 2 weeks from planting to having enough bine to reach the trellis ropes and then 20 feet in 6 weeks. The first couple of feet sprouted vines out of the vine. Do they know which direction they're growing? If growing up then make hop arms. If growing sideways, make moar vine!
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Jun 8, 2013 22:27
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EnsignVix posted:Couple questions on this if you don't mind. That's what I used. quote:2) Is it alright to just leave the keg in the kegerator after dropping the hops in? That's exactly what I did, just threw the bag in right before I sealed it up and carbonated it.
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Jun 9, 2013 00:37
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Bad Munki posted:I don't suppose anyone has a bag of #000 solid stoppers, do they? Morebeer has 'em for 45 cents each and free shipping if you spend $59. Might be worth it as an add-on if you need other stuff anyway.
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Jun 9, 2013 01:47
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Nah, I'll just order $60 worth of #000 stoppers. 
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Jun 9, 2013 01:51
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Roundboy posted:my holy grail is finding cappable 750ml bottles. I can get some great craft beers locally and reuse the bottles, but a proper source for these would be awesome. I just buy lots of sparkling apple juice. My kids get that instead of soda for treats so it goes fast, and at around $2.75 a bottle it's only slightly more expensive than new champagne bottles at the brew store.
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Jun 9, 2013 07:48
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 Racked my saison into secondary. It's looking pretty healthy so far. I can't believe I'm actually doing this!
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Jun 9, 2013 08:37
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Allahu Snackbar posted:
Oh man, that looks like its gonna be great! How long you planning on having it in secondary?
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Jun 9, 2013 10:48
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Myron Baloney posted:I just buy lots of sparkling apple juice. My kids get that instead of soda for treats so it goes fast, and at around $2.75 a bottle it's only slightly more expensive than new champagne bottles at the brew store. Actually,this is an awesome suggestion and i know exactly the stuff you are talking about.
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Jun 9, 2013 12:23
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Allahu Snackbar posted:
That looks great, my saison was the best beer I made before I got temperature control. The yeast loves these hot summer days. Just as an FYI, secondary isn't really considered necessary anymore, you can leave your beer in primary the full time and it will be just as good or better. Secondary fermenters are a holdover from wine making, which was legal long before home brewing in most places. (It also lets retailers sell you an extra carboy with your starter kit) That said, doing a secondary certainly won't hurt the beer as long as you're careful with sanitation and splashing. The second carboy will also be useful to have around for fruit beers, lagers, fermenting two batches at once, etc 
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Jun 9, 2013 13:09
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Toebone posted:That looks great, my saison was the best beer I made before I got temperature control. The yeast loves these hot summer days. I find secondary helps if you don't want a bottle conditioned beer and it helps if you don't want too much of a yeasty taste with some types of beers like British Bitters, however Belgian beers tend to love having that yeast taste. 
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Jun 9, 2013 15:37
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I just racked to secondary to cold crash at around 30 F. My secondary bucket doesn't have an airlock hole. Is this something to be concerned about? I'll keep an eye on it but this strain is pretty inactive at that temp...
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Jun 9, 2013 18:22
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You could drill a hole, or just not lock the lid down and leave it just sitting on the bucket if you're worried about it.
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Jun 9, 2013 18:24
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Filboid Studge posted:I just racked to secondary to cold crash at around 30 F. My secondary bucket doesn't have an airlock hole. Is this something to be concerned about? I'll keep an eye on it but this strain is pretty inactive at that temp... The act of moving the beer usually causes it to release a bunch of gas (and sometimes can restart an otherwise stuck fermentation) so I would just pop the lid open and let out any excess pressure every day or so until you're sure there's no lid-bursting buildup.
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Jun 9, 2013 18:26
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Brewing my honey ale today. Also found a bonus beer in the back of the fridge. The last chocolate bock.
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Jun 9, 2013 19:06
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Fluo posted:Oh man, that looks like its gonna be great! How long you planning on having it in secondary? My recipe says a week. Should I consider longer?
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Jun 9, 2013 21:47
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