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01-04-2008, 11:45 AM
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#81
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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Quote:
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Originally Posted by landhoney
In all seriousness; I freely admit, when it comes to many things I am slow and stupid. With that in mind, please be kind in answering my next question:
Did you brew this beer in addition to the 8-8-8 recipe?
I feel my previous question where I used the word 'too' could be taken two ways. I just don't understand why you're posting pics/detail of another RIS in the 8-8-8 RIS brewing thread. Not that I don't enjoy seeing them, I just 'need' to understand what's going on or I'll explode.  Thanks Edwort, you rock! |
This Rasty Old Tom American Imperial Stout is my 888 recipe. I know everyone is doing Russian Stouts, but since old Pootie Poot
is Time's Man of the Year, I thought I would do an American one. 
I don't have two Imperial Stouts going at one time.
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01-04-2008, 11:46 AM
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#82
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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Quote:
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Originally Posted by BierMuncher
You're welcome... 
I like the smell too. |
I thought it was you, but was not sure. Thanks ol' BM. Happy New Year! |
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01-05-2008, 09:20 PM
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#83
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Senior Member
Join Date: Oct 2006
Location: Silverdale, Washington
Posts: 8,275
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The brewing has just started at the Falling Timber Brewing Company here in rainy Silverdale, WA.
It's just above 40 today, so I went with the indoor brewery (aka kitchen)
5# of specialty grains
Steeping. The water turned a nice dark color within a minute. (Looks like stout to me) and it's starting to smell good in here.
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01-05-2008, 09:31 PM
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#84
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Member
Join Date: Oct 2007
Location: Clarksville, TN
Posts: 43
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Well I have gotten a late...missed Jan 1 weekend... and getting a late start today. None the less... RIS will be brewed today and I am offically starting now with this post. 4:30 here in Southern Alabama and 65 deg. I will post some pics as it goes.
__________________
Not brewing nor drinking beer for that matter. Why you may ask? Cause I'm in Afghanistan!
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01-05-2008, 10:17 PM
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#85
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Senior Member
Join Date: Oct 2006
Location: Silverdale, Washington
Posts: 8,275
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Since I'm in the kitchen I had to slip a pot of Mac N' Cheese onto an empty burner during the steep. Right now I'm getting everything up to a boil so I can add the DME.
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01-05-2008, 10:55 PM
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#86
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Senior Member
Join Date: Oct 2006
Location: Silverdale, Washington
Posts: 8,275
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Should have brewed outdoors, it's taking forever to get a boil going.
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01-06-2008, 01:07 AM
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#87
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Senior Member
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,163
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Finished 5.5 gallons at a group brewday. Ended up at 1.092. Took freakin' forever, but I'm happy.
Wort sample was sweet bitterness. This is going to be a long 8 months. |
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01-06-2008, 01:53 AM
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#88
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Senior Member
Join Date: Oct 2006
Location: Silverdale, Washington
Posts: 8,275
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Mine didn't finish where it should have, ended up at 1.076. I have a theory though. I did a gravity measurement seperately on the steeping grains and ended up with 1.011, where I should have had 1.022 according to BTP. So maybe cramming five pounds of grain into a bag isn't allowing the grains in the center to fully extract. Probably should have used two bags instead of one.
The wort tastes good overall. Nice and sweet. I will update my pics later, still need to clean up a bit.
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01-06-2008, 04:44 AM
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#89
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Senior Member
Join Date: Oct 2006
Location: Silverdale, Washington
Posts: 8,275
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More Pics
Spent the brew session in chat
Moved to the smoker
Filling the primary
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01-06-2008, 04:45 AM
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#90
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Senior Member
Join Date: Oct 2006
Location: Silverdale, Washington
Posts: 8,275
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Just over five gallons of delicious dark goodness.
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