re: Homebrewing Thread: Volume II

To each their own.

I enjoy my method of brewing. I've brewed 41 batches so far and love homebrewing. I do things my way, because that's how I like things done. I plan out my brew days in advance. I take measurements. I try to control every aspect I can control of the beer. I keep detailed notes. So what? You don't like my way of homebrewing, that's your problem. You don't like what I post, then fricking ignore it. If you want to impart advise, do so. I may follow it, I may not. There is more than one way to skin a cat. Your way isn't right. My way isn't right, lonestars way isn't right. This is a thread to discuss homebrewing. Not discuss only the way you like to homebrew, or to bitch when someone has a question. This is to discuss what your brewing or for new homebrewers to ask how to do something and have others give their personal experiences.

If you have a problem with it, feel free to ignore the post or continue downvoting every one of my posts. I'm going to continue to brew the way I want, what I want, and ask questions and give advice on this thread. Get over yourself.

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Have you brewed a steam beer? I know you're a fan of Anchor steam.

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My roommate when I first started brewing loved anchor so I used to keep a steam beer on tap pretty regularly. Simple, easy drinking beer...

88% pils
10% crystal 40
2% special roast

Mash at 149ish

1oz Northern Brewer @ FWH, 10min, and 0 min.

Ferment with Wyeast San Francisco lager low 60s

This post was brought to you by saccharomyces bc #CleanBeersMatter

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They always ended too sweet

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I had this problem too. I talked to one of the guys at NB and he suggested lowering the mash temp.

The recipe mash temp for the kit I bought was at like 152F. Once I dropped the mashed temp below 150F I was much happier with the results.

I think this was about the time I started making starters too so that probably helped as well.

that sounds great.

What kind of caramel did you guys used? Did you add add it to the boil or fermenter?

shite, this feels like I just walked into an awkward family conversation and everyone is staring at their plates of food and not talking anymore.

Anyways.....


As a higher education employee, I am blessed with a decent break from work and I need help deciding what to brew. I have some interesting hops in the freezer so most likely a session IPA/Pale Ale is in the works. But other than that no ideas. I have a Baltic Porter on tap and a Cali Common actually. What should I brew?

But then I need two different fermentation spaces, which i do not have

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As a higher education employee, I am blessed with a decent break from work and I need help deciding what to brew. I have some interesting hops in the freezer so most likely a session IPA/Pale Ale is in the works. But other than that no ideas. I have a Baltic Porter on tap and a Cali Common actually. What should I brew?

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Hazy, NE style pale ale. No bittering hops, all 10 minutes and later in the boil, then whirlpool, dry hops.

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I will probably end up doing both a pale ale and an ipa that way.

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I've done a couple that way lately, and it's hard to imagine going back to the traditional way.

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BMoney

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We will need to chat about your hopping schedule for your successful beers. I wasn't that impressed with the one I tried using that method