Recent content by Boleslaus

Also looks like a sign of infection to me. I had this happen on a batch of hefeweizen last year coincidentally. I kegged it at the first sign of infection and it never actually developed any sour or other off-flavors before I finished the keg. I'm sure keeping it cold helped immensely. If it...

Thanks for the feedback. I will test with some other large glass vessel and see if I have any better luck with the 2000ml size. I do try to carefully center but when making a starter you obviously can't see the bar so its likely not exact. The stir plate has a dimmer but the toughest part is...

I bought a stir plate finally this year to help focus on the fermentation side of my process. From eBay I've got the Anzeser plate (https://www.amazon.com/gp/product/B07J59QVGQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1), 50mm stir bars, and a 2000ml flask...

It’s a helpful way to understand how bitter a beer will feel. 50 IBUs in a big IPA will be perceived less bitter than in a light lager.

I'm a fan of simple recipes. I find that it helps you pinpoint flavors easier if you intend to brew it more than once and refine it to your tastes. IMO Marris Otter and Golden Promise serve a similar role so I would eliminate one. Otherwise looks good and up to your discretion with how much you...

I haven’t had that Eddyline DIPA so I can’t comment if I’d be searching for the same yeast character. Typically a banana character from isoamyl acetate would be considered a fault from that yeast and that beer style. The breweries description of the beer also doesn’t indicate that profile. Is it...

I really don’t have much stake in this years playoffs but if Bobrovsky plays like he did last night the Panthers will go far.

Drinking a few fresh Oberons and attempting to harvest some yeast for an upcoming clone brew.

Congrats! My wife loves everything in the German wheat family. Thinking of brewing a dunkelweizen for the fall. Care to share your recipe?

We’re just brewing the traditional way. I was always told Belgian brewers didn’t clean for risk of altering the symbiosis.

Seeing but ignoring was one thing but not even knowing how bad it could be…might just continue living in ignorance.

You ever go a little too long since your last full brewery scrub down and watch in disgust as the PBW does its job? I scrub down and rinse immediately after using each vessel on brew day and will pay extra attention if I see noticeable scum, but over time it still builds up. Did a full hot PBW...

I haven't been brewing consistently over the last few years and having a 10 month old makes it even more difficult to change that, but hoping to refocus on some aspects I've gotten lazy on (checking ph, checking gravities during brew not just prior to pitch, consistent water additions, better...

You might not need the full volume if you're looking to save money on future batches. Mr. Malty has a repitch calculator. You may only need 100-200ml depending what you're brewing.

I would stick to real vanilla. I make an irish stout with coffee and vanilla beans. I basically dry hop with whole beans and split and scraped vanilla beans. Amazing flavor.