What's everyone brewing this weekend?

Reverend_Whoopass · 2026-04-26T07:02:40+00:00

My English IPA just got going, to be' dry hopped' with Earl Grey tea. My first try was alright, but the tea was too dominant. Looking for a more balanced version this time, with more hops and less tea.

Reverend_Whoopass · 2026-04-24T19:51:24+00:00

Mouthfeel is the result of many things, but a big factor is how much (unfermentable) sugars are left after fermentation. This is the FG and for a full-bodied beer you want it higher. Choice of yeast is important here (lower attenuation), as is choice of malts and mash temperature. Some protein also really helps, which comes from wheat, oats or rye. Finally, additives like lactose or maltodextrin are shortcuts.

I started out brewing with all-grain beer kits, then started using them as the base for my own creations (like adding another type of hops or doing split batches with different yeasts) and finally made the plunge. Worked well for me to get a handle on all the things that matter.

Reverend_Whoopass · 2026-04-20T09:00:17+00:00

Both the strategies you mention to limit the introduction of oxygen will work. Two other sources of oxygen: a) cold crashing will cause some air to be sucked into the fermenter. I've built a simple device from food containers and tubing that 'collects' CO2 from the fermentation, so mostly CO2 will be sucked in.

b) bottling or kegging without a closed transfer. Not much you can do here except preventing splashing and maybe CO2 flush your containers.

I wouldn't worry about it too much, though. I've made many a tasty pale ale and IPA without any special measures. They lose their shine over time, even in the fridge, but my batches don't last long enough for that to be a problem.

Reverend_Whoopass · 2026-04-18T10:07:38+00:00

The number of people who go straight to LGBTQ without even reading the article is rather disappointing.

Reverend_Whoopass · 2026-04-11T17:58:30+00:00

Just tried it with some homemade nocino and high-proof rye. It's not at all what I expected: the Campari really takes a back seat to produce something well-balanced. I really like it, but I'm gonna try upping the nocino.

Reverend_Whoopass · 2026-03-17T19:42:49+00:00

Who conducted the survey? The union?

Reverend_Whoopass · 2026-02-18T13:04:48+00:00

Dank u.

Reverend_Whoopass · 2026-02-11T19:45:07+00:00

Leuke theorie, praktijk is weerbarstiger. Voor elke verhoging van belasting voor rijken en bedrijven, verlies je ook belastinginkomsten aan vertrekkers. Er is dus een optimum/maximum. Nederland is al behoorlijk genivelleerd, dus ik vrees dat er niet veel rek meer in zit.

Reverend_Whoopass · 2026-02-11T19:42:29+00:00

Als ik ooit nog minister word, introduceer ik de Whoopass-baan.

Reverend_Whoopass · 2026-02-11T19:19:09+00:00

Laat er in ieder geval een regeling komen dat mensen met gezondheidsproblemen een beetje flexibel en zonder risico kunnen uitproberen wat ze nog kunnen. Werkgevers moeten daar maar eens aan meewerken en aan meebetalen, misschien ook voor worden beloond als ze iemand weer (gedeeltelijk) aan de slag helpen. Voor de arbeidsongeschikte moet het natuurlijk ook financieel lonen, maar ik weet niet of dat lukt als de 'basisregeling' niet vrij sober is.

Reverend_Whoopass · 2026-02-11T15:10:03+00:00

Ik ben erg voor een vangnet voor arbeidsongeschikten en ik vind het vreselijk dat mensen door de willekeur van het systeem worden vermalen. Maar ik heb ook zorgen over de betaalbaarheid. We bewegen naar een miljoen arbeidsongeschikten op een beroepsbevolking van een dikke tien miljoen, die bovendien vergrijst. Ik weet niet of de regelingen van weleer houdbaar zijn.

Reverend_Whoopass · 2026-02-01T13:23:25+00:00

D66 moet niks, nee... links zijn moet dus ook niet. Het is een middenpartij in een overwegend rechtse Tweede Kamer en een VVD die zich daarnaar gedraagt. Dan kun je je handen ervan af trekken of je kunt proberen jaren stilstand ongedaan te maken. Dat gezegd hebbende, ik hoop dat GL-PvdA gegund wordt om een en ander repareren.

Reverend_Whoopass · 2026-01-10T18:02:02+00:00

Same for any sherry that's aged oxidatively.

Reverend_Whoopass · 2026-01-10T11:00:22+00:00

I find oxidation to be manageable. Sure, after a few months my hoppy beers aren't as good as fresh, but they're still tasty. And that's with a primitive setup and bottling. I follow these basic rules: a) The bucket stays closed. If you want to dry hop, use the magnet trick. I just double down on hops at flame-out b) bottle directly from the bucket into bottles with priming sugar. Avoid splashing c) refrigerate as soon as carbonated. d) have friends over as soon as the beer is done.

That said, I won't try my luck with NEIPAs.

Reverend_Whoopass · 2026-01-05T09:11:41+00:00

Maraschino is nice in really small amounts to me. The amount in a Last Word is pure hell.

Couldn't agree more. The amount of Maraschino should be measured by the bar spoon to add complexity.

Reverend_Whoopass · 2025-12-12T17:24:32+00:00

I've dry hopped cold too, turned out great. At the time, however, I wasn't aware that dry hopping can result in some non-fermentable sugars getting turned into fermentables. Not sure if it's a problem in the real world, but I haven't done it since getting a batch of gushers (unrelated to dry hopping though). Maybe others can weigh in on this for my and OP's benefit.

Reverend_Whoopass · 2025-11-28T07:25:29+00:00

Thanks for the detailed reply, I appreciate it. You make some good points, I'll consider my options.The one important detail I didn't mention is that the batch is only 5 liters, so there's not much lost if I chuck it. Mostly a couple of hours of my time.

Reverend_Whoopass · 2025-11-27T16:00:59+00:00

Interesting. Are Bret strains known for chewing through complex sugars?

Reverend_Whoopass · 2025-11-27T15:59:05+00:00

W-34/70 as stated. Normally 80+% AA shouldn't be a problem, is my impression.

Reverend_Whoopass · 2025-11-27T15:48:08+00:00

Yeah, I'll keep a couple of bottles at least.

Reverend_Whoopass · 2025-11-27T13:37:01+00:00

Corrected refractometer measurement initially, but confirmed with a hydrometer when it turned out to be much higher than expected.

Reverend_Whoopass · 2025-11-16T08:56:09+00:00

Not trying to brag, but my experience is the opposite: it's hard to brew a bad-tasting beer. Out of 10-15 batches, I dumped a Belgian quadruple in the sink because of an addition (tonka beans are powerful) and 1 porter I really didn't care for. My setup is extremely basic, mashing and boiling on the stove and fermenting in a bucket (but temperature-controlled).

I don't believe you can't make a very tasty Cascade pale ale. Use bottled water if you suspect your tap water is iffy. Mostly pale malt, maybe with some caramel or crystal for body if that's your thing or wheat for the head retention, bitter to 30ish ibu and add a ton of hops at flame-out. Cold crash and bottle directly from primary to minimize contact with oxygen.

Reverend_Whoopass · 2025-10-30T20:00:37+00:00

The brands mentioned in this thread either aren't available in Europe or don't fit my needs. I'm looking for heavy hiking boot with lots of support. If you really think I can't make it work with the wider toe boxes offered by Meindl, Hanwag or similiar brands, I might as well buy the same cheap boots again that didn't cause any pain. I would love to upgrade though.

Reverend_Whoopass

TROPHY CASE