Recent content by JAReeves

I use MO exclusively for my base malt, sometimes Pilsner for actual Pilsners tho. I add in a bit of C40, Victory, Amber, and CaraPils for body and additional flavor. It really lets hops shine and gives some background flavors in between.

Any updates on what you decided to do with the beer?

1 sachet of S-05 for 5G of <=7% beer seems appropriate. Higher than that, I would do a starter or multiple sachets. Anyone want to chime in on if this would affect the final flavor of the beer?

Yesterday, rebuilt the two kegs the fam uses for mineral water. Set up the water for a brewday, I hope that'll be tomorrow, but Monday would work also if it comes down to it.

Sapporo because I need a low alcohol drinkable beer while I prep for a brewday.

I would never have thought to open this and clean it out. Thank you for the Pro Tip! We now return you to your regularly scheduled thread.

I am finding a similar experience with both my hops and my grapes. My Muscat, Pinot Noir, and Merlot are in Beast Mode. My Cab Sauv, Viognier, Petit Verdot, and a couple of Native American varieties all died off here in Coastal Los Angeles. My NeoMex Hop is rocking. Cascade, Comet, Eroica...

Bell's Two-Hearted, Lagunitas, Ballast Point. If you can find their beers at Total Wine, etc., then I highly recommend Pizza Port.

My Brewday-From-Hell IPA probably just needs to be called Swamp Water IPA, because that's what it looks like. It smells and tastes great, though.

You may already know this, but if the water where you are is questionable in content, see if you can filter it through a carbon filter for chlorine at least. For Chloramine or if the filter isn't available, use Campden to help treat the water. Then you can build beers around the water profile...

I started with tap water, but the chlorine wasn't helpful. Moved to bottled water and the cost was high. Bought a chlorine filter at HD (and modified the water with salts and acid) and that helped for several years until I went RO.

As much as I love making and sharing these beers, I cannot deny that $300 in shipping plus the cost of ingredients is steep.

Kicked the keg of hoppy PA yesterday.

1. Temp Control 2. Filtering and then Upgrading to RO 3. Temp Control 4. Kegging 5. Temp Control 6. Going AG 7. Temp Control

Is this of interest to anyone for 2024?