BillTheSlink

Recipes 

__________________
Primary (Better Bottle): Ed Wort's Apfelwein 10/10/09, (Bucket) Billy's Bavarian Hefeweizen, 3/8/2010

Bulk aging:Bucket: "I'll have a brew Christmas" Brewed 10/2010 Bucket, "Listermann's Belgian Abby Ale" (extract) Brewed July 8 2009 Glass.

Drinking: Little Kings Cream Ale Clone, Shiner Bock from the store

On Deck: "Summer is Hot as Helles" Munich Helles

The Pol

Recipes 

You did fine, when I am finished, my HLT and my MLT are run dry.

salad 419

Recipes 

Usually you want your pre-boil volume to be around 6.5 gallons or so. It's personal preference as to whether you want to boil for more than an hour or if you want to make a bit more final volume (say 5.25 or 5.5 gallons) to account for racking losses. As all equipment is different, find your boil off rate and adjust accordingly to what final volume you aim for.

Example, my equipment requires me to have a starting volume of 6.7 gallons to achieve 5.5 final volume in an hour. But, I don't mind spending a few more minutes brewing, so I don't have a set pre-boil volume that I aim for.

The only possible downside to any of this is over sparging and the subsequent tannin release.

__________________
Primary: NONE :(
Secondary: Barley wine, RIS, Palisade Pale Ale, Burnt Mead
Drinking: Local water test Red Ale, Kolsch, Northern Brown Ale, Homegrown Chinook IPA, Dunkelweizen, Cherry Bran Muffin, Citrus Salad, IPA, Cherry Stout



"And Ultimately....... Who Gives A F@CK Anyway?"- Frank Zappa