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I LOVE HOPS, I mean if i could bath in them I think I might! Anyway I am going to get some hop oil and make some hop scented candles. I also love candles and burn them all the time! Has anyone ever done this or does anyone know any place to get hop candles?
Cheers
I’ve got an ounce of leaf hops and a muslin bag from my lhbs and I’m ready to rock and roll. I know everyone has their own technique - but am interested in advice. How long do you leave it in the secondary? How do you sanitize, or is not a real issue; I can sanitize the outside package and the muslin bag - but not the hops themselves.
Although I guess I will soon find out myself, how big of a flavor/aroma difference does this make? Anyone dried making a hop tea and adding it to the secondary. Would this server the same purpose?
Im wanting to buy some equipment and get started but i was wondering if any online hbs is having a holiday deal…
this could also be a good thread for any random holiday deals having to do with homebrew.
Gotta give a shout out to our reader Matt for forwarding this awesome news story. Seems that somebody in Dublin (go figure) stole a trailer containing 450 kegs of various mass produced beer (Guinness, Budweiser) right from the brewery, the largest heist of beer the brewery (and the world) has probably ever seen.
I just want […]
I am going to buy one of these guys on ebay and wanted to know how tall they are before I purchase.
Anybody???
So I was over at the little lady’s house yesterday parusing the latest issue of Mother, and there was a nice little article about regional beers, organic brewing and the such. They had a picture of a homebrewer working on a RIMS from MO. Was that someone from the greenboard?
I racked it after 2 weeks in the primary to the secondary and took a gravity reading and it was 1.004 
Is this normal for pumpkin ale? This is my first one I have brewed. I dont have the recipe cause I am at work but, I added one can of libby’s pumpkin pie mix to the mash.
Cheers
One of my local brewpubs is expanding into the distribution market. Freestate Brewery in Lawrence, Ks. is known for some outstanding beers. I cant wait to start enjoying more of the specialties as the pub brewery will now up the production on these worldclass beers. The pub brewery handles around 2,500 barrels/year. The new brewhouse will up that to 25,000 barrels per year…..Go Freestate!
Has anyone tried this recipe?. I am a double first timer: First time brewing an Oatmeal Stout, and first time trying one. I am hoping it taste and smells as good as it sounds. Malty, sweet, with oats, cholocate roasted flavors with some good head retention, uhmmmmmmm!!!!
9.40 lbs. Pale Malt(2-row) Great Britain
1.00 lbs. Flaked Oats America
0.75 lbs. Chocolate Malt America
0.75 lbs. Victory Malt America
0.50 lbs. Crystal 80L
0.50 lbs. Roasted Barley America
1.80 oz. Goldings - E.K. Pellet 5.00 60 min.
White Labs WLP002 English Ale
I made a few modifications to the recipe.
1. Using 7.05 lbs of John Bull’s Amber LME instead of the Pale Malt
2. Using 1oz of Goldings Pellet instead of 1.8
3. Using Safale S-33 Instead of WLP002 (too expensive - $7.50 at the local shop)
I wanted to buy the Safale S-4 which is the right dry yeast choice for English Ales, but for some reason the counter guy at my local shop gave me the S-33 and said “this one is better”.
Like always, i have a few Questions:
Do i need a blow off tube for this? I am fermenting this in a fermenting bucket (i believe its called open fermentation) with an airlock
I do have a carboy if is better….
Also, will a sigle infusion be fine for this recipe?
and last, i am planning to brew this in a 3 gallon pot. and at fresh water to bring up to 5 gallons. Is this ok?
Thanks again!
Posted: by plastroin (16 hours ago)
Posted: by jeshryock (20 hours ago)
The title says it all, we have a special guest join us in tasting a series of porters and stouts.
Beer:
Rankings:
Extras
Does using certain yeasts increase the likelihood of a hangover? Anyone have any BAD experience with certain yeasts? I know if you drink too much you are toast, but sometimes with certain beers I’ve drank a few and I feel terrible the next day, was it a yeast by-product??
Im going to brew a german hefeweizen and need an opinion on yeast. Wyeast 1010, 3333, or 3068? What are the differences?
We found this contest and figured we would pass it along because everyone needs somewhere to store their Flying Dog. To enter follow this link.
Technorati Tags: Flying Dog, Denver, Kegerator, Giveaway, Contest
addthis_url = ‘http%3A%2F%2Fwww.flyingdognews.com%2F2007%2F11%2F29%2Fkegerator-giveaway%2F’;
addthis_title = ‘Kegerator+Giveaway’;
addthis_pub = ‘’;
We found this contest and figured we would pass it along because everyone needs somewhere to store their Flying Dog. To enter follow this link.
Technorati Tags: Flying Dog, Denver, Kegerator, Giveaway, Contest
addthis_url = ‘http%3A%2F%2Fwww.flyingdognews.com%2F2007%2F11%2F29%2Fkegerator-giveaway%2F’;
addthis_title = ‘Kegerator+Giveaway’;
addthis_pub = ‘’;
The People’s Republic of Flying Dog is now in session. It’s happy hour at Flying Dog Brewery, so here is your latest dose of irreverence.
As The Dog FliesThe newest video added to Flying Dog Productions features some of our longest tenured employees reminiscing about the glory days. Fortunately, not all that much has changed; […]
I bought a 6 pack of this earlier in the week and love it. So much so that I would like to make it my next batch! For those of you that are familiar with the brew can you take a gander at this recipe and let me know what you think? I will be using Nottingham as my yeast. I am not familiar with galena hops either, are they a sub for another hop in these “lean” times?
http://www.midwestsupplies.com/products/Pr…spx?ProdID=3401
6 lbs. Gold liquid malt extract, 6 lbs. Amber liquid malt extract, 8 oz. Carapils, 8 oz. Caramel 40°L specialty grain, 4 oz. Galena bittering hops, 1 oz. Cascade aroma hops, yeast, priming sugar, and a grain bag. This price of this kit has gone up $3.00 due to the increase of hop prices.
I recently scored 50′ of new 3/8″ OD copper tubing for $37.50 through a friend. In case you’re not keeping track of Copper price, that’s an amazing deal (IMHO). He got it wholesale through an A/C installer.
Anyway, my intention is to use it for a new immersion chiller to put into my converted Keg with a 12″ diameter opening. Before I start the fabrication process I was wondering if anyone had ideas on innovative chiller designs; something other than the standard single or double coil “Stand Up” Designs.
Cheers
Oilman
As some of you already know, i started homebrewing a couple months ago. I have done a total of 3 (5 gallons) bashes so far going to my fourth this weekend. My first two where done from those box kits they sell at the store.
The first one was what they called “Continental Light” and it tasted pretty good! I gave it a 7 out of 10. Light, watery, refreshing, nice dry/clean/flowery aftertaste. Everytime i had one, i had to drink another one, thats how good it was.
First Beer Kit Contain:
3.5lbs Munton’s light LME
1lb rice syrup
1lb corn sugar
1oz Cascade hops-pellets (boiling)
Dry yeast
5oz priming sugar
Primary - 1 week
Secondary - None
Bottleling - 4 weeks
Second beer is the problem,; kit (Pilsner style) contained:
3.5lbs Munton’s light LME
2lbs Munton’s extra light DME
1oz Cascade hops -pellets (boiling)
1oz Cascade hops - Wholes (flavor)
Dry yeast
5oz priming sugar
Primary - 1 week (3 days of noticible fermentation)
Secondary - 2 weeks (very clean beer)
bottleling - 2 weeks
So allow me to describe this second beer overall:
(Smell) first thing you notice is the clean beer with a noticible aroma from the cascade hops (very pleasant).
(Color) Darker golden color. This is common sense since more malt was used.
(Taste) I notice it has more body than the first kit (this is a good thing). Very good taste in the beginning but the after taste is dissapointing. Its more bitter (which i don’t mind to much), very dry and very strong hop flavors with some flower like taste mixed in. Now, for some of you that might be a good thing, but the hops flavor, and the driness in your tongue seems to stay for hours in my palate. Since is not my preference it is very unpleasant.
Questions:
1. Bitterness. Why is this second beer more bitter than the first since it contains the same amount/type of bitter hops? I dont mind it more bitter, i just want to know if there is a logical explanation for this?.
2. I am assuming the hops where the mayor factors for the aftertaste, does this mean my pallate doesn’t like hops flavors? Am I alone in this? Or is there anyone here that doesn’t like hop flavors neither?. I remember a long time ago at a bar, i decided to give a Samuels Adams a try (i dont recall which one) but the aftertaste is very similar to this second beer. Very Dry and the flavors stays in your pallate forever.
3. Why is it so dry!!!!. My tongue stays dry for a long time (Also the flavor). I don’t like that!. What ingredient is making this beer dry?.
4. What can i do to improve? I try to be very clean in the process so i discarded any possibility of infection. I used one step, but before i used it, i wash everything very well as precaution.
5. I need my beer to taste like the first one, but i need it to be a bit stronger in alcohol (1% more), heavier body without affecting color and taste, and get rid of the flower taste (which i think is due to the yeast used). Recommendations are welcome and appreciated.
Sorry for this long Post, i really wanted to cover this well to get accurate answers. I know…….I should Relax and have a Homebrew!
Since a client’s project got pushed back until Monday, I’m starting the weekend off early.
Brewing a Cream Stout.
What say you, Cavemen? Who’s with me blowing off work today?
I just put my Weizenbock (last brew of the year) on tap and will let sit until Xmas with a maibock, saison and imperial stout. I was going to brew a dubbel and let age for next Xmas but I won’t have time until after New Years. I only brewed 9 beers in 2007. How many have you guys brewed? I am hoping I can double that in 2008
Posted: by LittleCreature (20 hours ago)
I kegged an APA - tasted fine when racked it to the keg, now it is cool and carbed and my best guess is a bad case of diacetly.
I am going to be out of town for about 10 days - do I pull it out of the keg and let it warm up, or do I let it set in the kegerator?
US-05 on the yeast. I think I need a new APA/IPA yeast. Any suggestions?
Scott Merrick taking one of those one-handed MySpace shots. Scott, Ross Falzone, Beloved Vicki, myself
Linus Hall, owner of Yazoo Brewery
Show 137 was recorded in Nashville, Tennesee. Scott Merrick, friend of the GBS, picked Beloved Vicki and I up at the hotel and took us to “The Flying Saucer” for warm-up beers. I […]
Well with the hops shortage upon us I’m brewing a Belgian since this type of beer requires very little hops. I’ve got a recipe ready to go and am shooting for 1.070 OG. I’m told that the recipes are pretty basic for belgians and the yeast is what makes the beer. What yeast does everyone like to put in their belgian beers? Achouffe (3522) has been recommended to me.
3 or 4 bars or restaurants in the Sacramento area have taken to buying the brewing equipment in the attached link. As I understand it, by brewing their own beer, their mixed drink licenses is quite a bit cheaper. Pretty much all the beer I have tried that they have brewed sucks. My question to the experts on Brewboard is whether or not this system could have a chance of brewing anything decent? If you look at the instructions tab, it looks like the whole process takes 5-6 days from start to finish and use pre-hopped extracts. I think no matter what the brewer does, they’re going to come out with weak, at best unremarkable beer.
Any feedback you have would be appreciated as I’m trying to help a friend who recently bought a place with this set-up.
Thanks
jeff
Memories of the way life used to be at Flying Dog Brewery…some things are best left in the past and some can’t happen often enough.
So for the past summer months here in Dallas I bought a water filter; one of those whole house filters with the insert filtration piece. The package claimed 98% removal of chlorine (among other things) and that was what I was after. Well, my efficiency PLUMMETED using the filtered water. Nothing else changed and the 4 batches I did I was getting 10 points (or more) under my expected gravity on recipes I’ve been brewing for years. This is not a reverse osmosis filter.
For a Christmas ale I switched back to straight tap water (unfiltered) and got my expected efficiency. Has anyone else experienced this with filtered water? I bought some PH strips but couldn’t really tell the color range - I may need to buy some with a narrower range. Also, I saw something by 5-Star, the people who make Star San, called 5.2 stabilizer - should I give that a try when summer comes around again and I need to break out the filter?
Thanks
_Randal
Anyone using real O2 tanks w/ a welding reg? Just wondering hookups for O2 stones from the reg. I was thinking of picking one up at Tractor Supply Co who also do exchanges for like $15.
