humann_brewing

Recipes 

Well I am tired of getting the store crush on my grain. Plus I would like to have a little stock on hand and buy in bulk at least for the base grains.

I ordered my Barley Crusher today and made a separate order for the ingredients of the Stone Imperial Russian stout clone and the Fullers London porter.

I even got all I need to start making starters and even washed my first yeast last night.

I almost feel like a real homebrewer now!

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

ohiobrewtus

Recipes 

Congrats! It sure does feel good doesn't it?

Remember though, extract/PM brewers are real homebrewers too.

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Reverend JC

Recipes 

Yes, play nice. I would do what he says or he will crush you..seriously........hes huge. 6'6" or something.

__________________
"Just because i don't care dosen't mean I don't understand." -Homer Simpson


http://www.modernmonks.com

humann_brewing

Recipes 

I know, I know, that is how I started too.

That came out wrong, I meant to say, I feel like a real homebrewer because I am reusing yeast, making a starter etc... and know a little bit of what comes out of my mouth about brewing beer.

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

humann_brewing

Recipes 

Yeah, I don't want to mess with brewtus. I am just talking about all the things I have learned in the last couple of months from being on here.

I still ponder doing a mini-mash batch just to save time, but don't think I will.

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

ohiobrewtus

Recipes 

And Rev JC is at least an inch taller than me. Play nice or olllllo and Yooper flys us out to yooz house to give yooz a good talking to, capiche?

Seriously though, to the OP - I *still* enjoy running my Barley Crusher. It's one of the brewing toys that I enjoy the most.

__________________

Reverend JC

Recipes 

I have to say for the money I might go with the BC. I personally have a C&S and love it, BUUUUTTTTTT, the fact that I have to make my own hopper and only have built a will work for now version that sucks makes me wish I may have gone the other direction.

Going to the big box store to get some sheetmetal and rivets to fashion myself a hopper this weekend hopefully.

__________________
"Just because i don't care dosen't mean I don't understand." -Homer Simpson


http://www.modernmonks.com

humann_brewing

Recipes 

So I got the crusher and am ready to crush some grain It is set at .039 thousands of an inch.

What is the optimal gap for crush grain. I will be doing a batch that is mostly maris otter for my first crush if that makes a difference.

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

MSUConrad

Recipes 

I left mine dead on the factory setting and get great results. I love my Barley Crusher!