re: Homebrewing Thread: Volume II

I have zero homebrewing experience so keep that mind when you read my question.

Generally speaking, are Gose and Berliner styles "easy" to brew and do well? I ask because I find there are quite a few breweries that make a great gose or berliner but struggle to execute other styles well.

I would agree that as long as you have a way to sour in the absence of O2 that they seem to turn out pretty well. It could be that they're easier to scale up to larger breweries from homebrew recipes because of their simplicity, also.

Sounds good to me. I remember hearing how some people observed crystal malts of any kind negatively affecting head retention. Even the carafoams of the world.

Pics??

Kegged up an IPA made with Nelson, Galaxy, and Amarillo. This is the first time i've used anything other than Irish Moss to clear the beer. I used gelatin, and this thing is crystal clear. My FG is at 1.010.

Tasted it and it's really good. I was drinking an Envie before i tasted after the measurement, so the hop profile was much different from the Envie. The initial flavor was bitter, and very hop forward, and almost a dank taste to it. I have to be honest, the initial taste of it, at 38 degrees, was disappointing. However, i let it warm up to about 50 or so. I tasted again and i am very happy with it. It is dank, but get some citrus to it as well. I went back to drinking my Envie, but the whole time i was wishing i had my IPA to drink instead. I don't see this one lasting very long at the house.

When you whirlpool Galaxy does it smell strongly of onion and garlic? Those flavors seem to be gone from the finished beers, but the 180F hopstand is straight vegetable spice.

I use gelatin for fining and am very impressed with the clarity of the final beer. When you consider how cheap and effective it is, I don't see myself using anything else.

How much did you use? I usually go with 1/2 tsp in 1/2 cups of water for a 5 gal batch, but I have read that you can use as little as 1/4 tsp and have great results.

In other news, I recently bought this app:

LINK /

I had been cobbling together calculators from several different places, pasting it all into word, and then using my phone timers and Google F to C, lb to kg conversions.

For $2, This app lets me import beerxml recipes I make on brewersfriend, can scale them up or down, and then gives me mash and sparge temp/volume, hydrometer temp correction, and timers for mash, boil hops, chiller adding, and whirlfloc.

local clone recipes: if you were to clone these beers from parish, what do you think the recipe would be

1) Opus Vert Batch 1 (simcoe, citra, and mosaic from what I hear)
2) Ghost
3) Envie

You should be good for a few months as long as they are still sealed. You can throw them in the freezer and they'll be fine.