Brewcommune

Congratulations!

+1. This grew on me. I'm not a big fan of Firestone beers generally, because they are not hoppy or bitter enough for my taste, but I really like this IPA. The additional bitterness balances out the malty sweetness of their formula, IMO. O'Shea's typically has this in stock.

backyard brewer wrote:
For those of you lurking, stop by the next meeting. Brad's presentations are worth coming out from behind your avatar for.

Update on the Bitter Blonde: I cannot check the Fermometer temp as it is resting beneath the surface of the bleach water, but the t-shirt wicking continues, so I have to think that it's under 70 degrees in there. Visible signs of fermentation did not start as quickly as with White Labs yeast based b...

22 paid members and only 14 votes. C'mon guys there is still time to vote. Thanks :D I'm way down in South OC and, after the hellish drive that I faced on Friday afternoon to pick up 40% discounted supplies from the Bruery, won't be heading back up that way again for a while. Thus, no vote for me. ...

I'm still an extract/mini mash brewer. I have seen and read a lot about "unfermentables" in liquid malts and the impact that they can have on brewing. I typically use the O'Shea's liquid malt, but just got some Briess from The Bruery and I plan to use that next. Though I am not quite ready...

You can freeze some plastic bottles filled with water and add them to the water bath to bring the temperature down. With 2 2L bottles being rotated you should easily be able to keep the temp below 70. Thank you. I may toss some ice cubes in the water as necessary. Don't put ice in your actual beer....

brahn wrote:You can freeze some plastic bottles filled with water and add them to the water bath to bring the temperature down. With 2 2L bottles being rotated you should easily be able to keep the temp below 70.

Thank you. I may toss some ice cubes in the water as necessary.

:happybeer: Excellent! Also curious ... Do you add O2, filtered air, or slosh/swirl to aerate your wort? --LexusChris Lots o sloshing and swirling. This time, I shook the crud out of the water in the fermenter, then poured the wort from chest high into the fermenter, then shook the crud out of the ...

Lack of body seems to be a recurring theme to my beers. I'm not sure why. I had the same issue with my early beers. Again, I point you in the direction of yeast health and fermentation temp. I had this advice, and the other advice above, repeating through my head as I brewed a borderline blonde/pal...

Ignorant question: What does "B3" stand for? Sounds like a popular on line supply shop. . . Beer, Beer, and More Beer. http://www.morebeer.com Club members get a 10% discount in store (the closest store is in Riverside). Just be sure to show your membership card. LOL! Thanks. Would never ...

Ignorant question: What does "B3" stand for? Sounds like a popular on line supply shop. . .

bwarbiany wrote:

SCBeerDude wrote:Lack of body seems to be a recurring theme to my beers. I'm not sure why.

I had the same issue with my early beers. Again, I point you in the direction of yeast health and fermentation temp.

Thanks!

Very nice! Thin is an odd description for a 1.018 beer with an sg of 1.064 or so. I would expect that to have a pretty significant body to it. If you've still got some, I'd suggest bringing it to the club meeting in March for us to "diagnose". :) Personally, I like my IPAs to have a sharp...

Another update: Drinking this IPA now. Huge citrus hop nose and very bitter finish. Not a lot of hop "taste" though; it's actually rather thin and honey-like on the palate (most of my beers seem to taste this way). I'm thinking that it needs to age a bit longer and that I should increase m...