Also brewed this a few weeks ago to the recipe. Turned out pretty goodView attachment 601160
I have a da buddha as well but didn't love the smaller hoots. The Cano is like bong hits but it does use alot of product. Fortunately I'm a Canuck so I do that myself as well [emoji12]Your night stand is similar to mine Party on bro
although I like Da Buddha better
I use some flaked wheat.... never subbed out all the wheat for it though. Not a fan of using flour. Maybe if you know another home brewer or two, or have a local club you could split a sack of wheat between a couple people. I agree on expense..... Any grain that is not in bulk is outrageously expensive. I usually have a pound or two of wheat in most beers I make, so I just go in for the50# bag and figure I will get it used up sooner or later.@Braufessor Have you tried using flaked wheat (or flour) instead of wheat malt? Wheat malt is expensive here if I don't buy a whole 50# bag.
BTW, I like the way your beer glows in the dark in the first pic.
That first photo is way lighter than the batch I just brewed. Did you not add the Cara 20 to that one? What else would explain the colour difference?
Im also curious how long your hopstand typically is?
The #1 impact on the color of beer is simply the lighting. You can get vastly different appearances (From dull light brown to bright yellow) simply depending on lighting. I generally always use a bit of cara 10 or 20 in this beer.
Hopstand..... basically just get the chilling started and throw in the hops. I continue to chill. I don't let it sit at a certain temperature for a certain time. So, from the time I put the hops in until I drain off into fermenter is probably 30 minutes or so. Probably another 10-15 of chilling and another 15 or so just letting the beer settle for the trub/hops to sink to the bottom of kettle to leave most of it behind.
Yeah.... that does not sound right. It definitely should not look like stout. Even if they gave you crystal 120..... a quarter pound of that should not look that dark. Maybe amber or copper at the most. Roast barley and flaked barley would look night and day different. I would think you would have been able to see a half pound of roast barley in the grain. If that is what you got, it will be black, and it will be roast. You will have something more along the lines of a stout or roasty brown ale. Post a picture.I understand the lighting thing of beer in carboys, but I set aside a whole glass of the wort and it's quite dark. More like a brown ale. And in the carboy it looks more like a stout. I think the brew store actually gave me the wrong kind of Cara. Maybe even a 120 rather than 20. I tasted it, and obviously right now its mainly just sweet and bitter since it hasn't fermented and the hops are so fresh, but it tastes a bit toasty. In fact, maybe they gave me roasted barley rather than flaked.
View attachment 613514 Maybe it was Carafa. I should email the brew store and ask.
here’s how it looks in the glass. I went out to the compost and looked at the grain again. there’s definitely some dark bits.
I use some flaked wheat.... never subbed out all the wheat for it though. Not a fan of using flour. Maybe if you know another home brewer or two, or have a local club you could split a sack of wheat between a couple people. I agree on expense..... Any grain that is not in bulk is outrageously expensive. I usually have a pound or two of wheat in most beers I make, so I just go in for the50# bag and figure I will get it used up sooner or later.
I guess it is just a hoppy dunkelweizen this timeView attachment 613514 Maybe it was Carafa. I should email the brew store and ask.
here’s how it looks in the glass. I went out to the compost and looked at the grain again. there’s definitely some dark bits.
Yeah - you definitely got some grain that was not suppose to be in there. Just go with it now..... Perhaps you will end up with something that is kind of a session version of "Tasty McDole's - Janet's Brown Ale"....... it is a very popular hoppy brown ale recipe. Just have to see what it brings.
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My first attempt at this recipe is underwhelming . I detect a faint soapy taste. I’ve actually experienced this before on a belgian ipa I brewed last summer.
Gah! I screwed up and forgot to add the dry hops on day 2/3. Life got in the way so I just added them after 2 weeks fermenting. Will let them hangout and cold crash in 3-4 days. Totally missed the point of bio transformation hops, guess I’ll just have to brew it again!
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After two weeks in the keg, soap flavor has faded a bit and it’s turning into a nice beer
It's a great recipe. I used imperial dryhop instead of juice last time and it came out excellent also. CheersJust brewed this over the weekend. It's my first batch I've brewed by myself and first on my new equipment.
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I'll post an update once it's kegged, but so far, looks/smells great! Just dry hopped it yesterday:
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