Hi, I'm Alex.
I started brewing like twelve years ago as a cheap undergrad. Lots of extract kits. Somewhere along the line I fell out of it, but we just moved into a place in Dartmouth where I have space so I'm back at it, and brewing full grain batches in a brewzilla for the first time. It's so much more satisfying!
Picking it back up in Dartmouth
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marshydope
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- Name: Alex
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chalmers
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Re: Picking it back up in Dartmouth
Welcome aboard! What have you brewed most recently?
Co-author of Atlantic Canada Beer Blog
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marshydope
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Re: Picking it back up in Dartmouth
Thanks! Yesterday I brewed a Galaxy/maris otter SMaSH IPA. It'll be the first beer I keg. Any tips with that kind of stuff?
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RubberToe
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Re: Picking it back up in Dartmouth
Welcome and cheers from Dartmouth.
Electric Brewery Build
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
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LeafMan66_67
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Re: Picking it back up in Dartmouth
Welcome!
Sent from my SM-G973W using Tapatalk
Sent from my SM-G973W using Tapatalk
"He was a wise man who invented beer." - Plato
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danlatimer
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Re: Picking it back up in Dartmouth
Welcome! As for tips on kegging a hoppy beer I recommend purging the keg with CO2 at a minimum before transferring in the beer to help reduce oxygen uptake into the beer. You should also purge the headspace of the keg with co2 once the top is on. Oxygen will make your nice hops deteriorate much quicker. Maybe take a look into other things you can do as there are many options to reduce oxygen update in your finished beer including putting a balloon of co2 on the airlock if you intend to cold crash it.
Good luck with the brew, sounds tasty!
Good luck with the brew, sounds tasty!
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Clarifier
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Re: Picking it back up in Dartmouth
Welcome back and enjoy the hobby! Galaxy smash sounds delish!
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LiverDance
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Re: Picking it back up in Dartmouth
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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