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Author: Paul Amico As a hop that was found rather than being intentionally bred, the genetics for Idaho Gem are unknown, though it’s a variety that has received rather positive reviews since it was released by Gooding Farms in the mid-2010s. Taking its name from the state in which it was discovered and is currently
Author: Phil Rusher Hazy NEIPA has become the standard for many beer drinkers because they often exhibit a hop character that’s reminiscent of juicy fruit, which is highly sought after. While there’s been much recent exploration into this relatively newfangled style, there’s little consensus as to what exactly imparts the characteristic juiciness, though it’s widely
This xBmt was completed by a member of The Brü Club in collaboration with Brülosophy as a part of The Brü Club xBmt Series. While members who choose to participate in this series generally take inspiration from Brülosophy, the bulk of design, writing, and editing is handled by members unless otherwise specified. Articles featured on Brulosophy.com are selected by The
Author: Andy Carter There are various types of specialty malts that can be mashed or steeped in wort to provide color and flavor to beer that are not achievable with base malts alone. Among the most commonly used of these are Caramel malts, which are also commonly referred to as Crystal malts, a distinction that
Author: Paul Amico Released for use over a decade ago and taking its name from the Spanish word for “hot,” as in temperature, Caliente has received little in the way of public exposure despite being rather warmly received by brewers. Noted as imparting beer with a complex blend of zesty lemon and lime, pine, and
Right now I use fermentation CO2 to purge my Star San filled serving keg which allows me to do low oxygen transfers. Currently when I dry hop, I do it loose in primary and when I transfer from primary to keg I use an inline filter to catch the large hop particles. Everything so far has been working well, but I now have floating dip tubes (with filters) that will also allow me to dry hop in the keg (double dry hopping).My question is: Do you think it would be detrimental to the hop…Keg Dry Hop – Adding Hops Days Before Transfer?
I am having a lot of trouble with my second keg. My first went fine. I bought four used kegs and they are all different. They are pin lock. One doesn’t hold water upside down because the top has a wobble bigger than the lid and new o-ring can seal. The other three seem to hold gas. The one I am having trouble with is on my single tap, with a double line manifold. Before I had the double manifold I gave it a burst of co2 to clear oxygen. When I took the qd off to vent, beer spewed out the gas…Beer coming out gas line when qd disconnected
Let’s see if we can keep this going. The object is to take one word from the pair and make another two word saying. Example: Cold Beer Cold Ale Ale house House Beer Brewing Beer RULES: Only post two words, no other comments Use either word, not both Can’t “add” the letter “s” at the end of a word. If two posters reply at the same time causing confusion, they must wait for someone else to post and fix the mess !! Let’s start with: Home Brew
Hello all, I started a Ace of Spaces – Black IPA from northern brewer on saturday. In two weeks I am supposed to siphon to my secondary fermenter, and then add more hops. My question is, what does moving it to a secondary do for the beer if all i am doing is adding hops? Thank ya
Ran into the idea for this game on another forum unrelated to brewing and it turned out to be a lot of fun. The rules are simple: 1. The first person to correctly guess what skyline is posted will post a photo of a skyline that they choose, once the person confirms the guess is correct. 2. There are no limitations on where the city is or the size of the city. There are people from different countries on this forum so it will make it diverse. 3. If nobody can guess for an extended…Name That Skyline – Picture Game
I typically do 2.5 to 3 Gallon BIAB all grain/mid-range ABV batches with fermentation temperature control in an ink bird regulated fridge. I have used a variety of yeasts, both dry and liquid, and have been pretty happy with the results. That said, I am using a whole vial of liquid or packet of dry yeast when I brew. Given those servings are designed for ~5 gallon batches am I running the risk of overworking the yeast and getting off flavors? Like I said, I am pretty happy but I do get a small but consistent slight sourish flavor (although I am not sure that is the perfect adjective). At first I thought I might have an infection, so I seriously cleaned everything and even invested in a new SS Brewbucket. After tasting my first SS fermented batch last night, however, I am still picking up this small off flavor and now I am wondering if I am overpitching. Anyone have similar experience? Either way, I am going try a 1/2 or 2/3 pitch next time. submitted by /u/saveferis96 [link] [comments]
Hi, first time wine brewer, very excited. My wine seems to keep escaping into the airlock. Not sure if I’ve added too much water into the demijohn. Any tips? Or should I just keep cleaning the airlock once a day until it stops? Only 3 days in. submitted by /u/BowTieEnthusiast [link] [comments]
Heyoo! Another NEIPA ready to consume. This time we’re featuring Topaz Hops… A hop I’ve never had in any commercial beer (that I know of) nor have I ever brewed with it before. Here’s the link to the Blog Post I bought it a while back when /u/yakimavalleyhopsjeff made a post about their new crop of Australian hops were in stock and they had put their 2020 crop for sale. I’d never heard of it, so I figured why not – and finally got around to brewing it. Same old same old with my grain bill and most of my specifics if you’ve seen any of my posts before. Slight changes here and there. I meant to get A24 Dryhop, but bought A38 Juice for the yeast. Still makes a great beer though. Topaz is very interesting. I won’t call this my favorite NEIPA I’ve made. But it’s still delicious. It has a nice bitterness to it which I mention in the post that makes it seem like a Hazy West Coast style beer. My biggest take away is that I think Topaz hops would be really, really delicious in a straight up West Coast style IPA. It’s got a flavor profile that would compliment your classic citrus and pine flavors perfectly. I’m thinking a Topaz/Cascade/Amarillo 8.5% West Coast DIPA. It took longer sitting at keg temps for the hop burn to fade and become pleasant for my pallet than a lot of my other hazy IPAs. But that said, it’s come out as a great beer overall with a sweet fruit aroma and a woody and fruity flavor. Anyone brew with Topaz? I’d love to hear about other’s experiences. Cheers – Nick submitted by /u/captain_fantastic15 [link] [comments]
Just wanted to say a quick thank you to the community for all your support from us people who probably ask questions you answered a thousand times already. If been asking a lot of gas related questions when I made the move from natural carb to co2 tanks. In the end my leak was small to the point it didn’t matter too much and was coming from the reg itself on the low pressure side (somewhere inside so not something I can fix) probably due to me buying the most budget reg I could find. Anyway I just wanted to share a portable gas rig i put together using an old sodastream housing. (which hopefully will see some use this summer) HERE it is, I haven’t attached the lines yet but you get the idea. submitted by /u/CTactose [link] [comments]
Brewed a beer Tuesday and was done at around 7-8pm Fermentor sanitized, I rehydrated the yeast as directed Sanitized a bowl used half a cup warm water let sit for 15 mins then stirred let sit for 5 mins and was pitched maybe 20 mins later I’m using a fermzilla under pressure but no pressure is occuring and there is no krauzen or foam submitted by /u/powerpunk5000 [link] [comments]
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