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12-01-2010, 09:14 PM
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#101
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Senior Member
Join Date: Oct 2009
Location: Thiensville
Posts: 4,664
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lol, i have beersmith! but i'm a newer brewer (1 year) and haven't done anything like this.
beersmith also does crazy things, like, when i just increase boil time from 60 to 90 (even tho I keep the hop additions at 60) it increases IBUs.
there's also some inconsistencies with the "adjust mash" tool and the mash profile....
thanks! |
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12-15-2010, 03:50 PM
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#102
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Senior Member
Join Date: Oct 2009
Location: Thiensville
Posts: 4,664
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Quote:
Originally Posted by r2eng
Get "black malt" at BMW...
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so, wait, is it "black malt" or "black barley"?
BMW has Briess Black Barley, the description reads:
Quote:
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Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color.
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they also have Crisp Black Malt. i'm confused....
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12-15-2010, 09:27 PM
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#103
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Ichthyophagous Maximus
Join Date: Mar 2008
Location: Eagle
Posts: 1,267
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Crisp, Briess, Rahr, Great Northern, etc. are brands. They are the name of the malter (maltster, malt-guys, ?? ).
Buy the Crisp - it'll be great.
__________________
Engineer, Animator, Brewer.
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12-15-2010, 11:46 PM
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#104
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Senior Member
Join Date: Oct 2009
Location: Thiensville
Posts: 4,664
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no, they have black malt, and black barley, which are different things.
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12-16-2010, 12:06 AM
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#105
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Ichthyophagous Maximus
Join Date: Mar 2008
Location: Eagle
Posts: 1,267
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Sorry, I forgot the recipe.
The first word is the brand: buy the black barley, don't worry about the brand.
__________________
Engineer, Animator, Brewer.
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12-16-2010, 12:10 AM
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#106
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Senior Member
Join Date: Oct 2009
Location: Thiensville
Posts: 4,664
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cheers. bought this, brewing it on dec 29th
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12-26-2010, 10:40 PM
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#107
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Senior Member
Join Date: Feb 2006
Location: Wrentham, MA
Posts: 878
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Just read this whole thread, and I am now looking forward to brewing this on January 15th. I am a little surprised, but no one has asked the Liquid yeast question yet. I am teetering between WLP001 and WLP007. Both have a high attentuation rate and are tolerant to high alcohol volumes. Right now I am leaning more towards the 007 as I think that with the appropriate starter, it'll do a better job as it is a more intended yeast for this style. Comments?
__________________
You Can Give A Man A Fish and Feed Him For a Day, or You Can Teach Him To Fly Fish And Spoil Him For Life
On Deck beer
Primary Robust Coffee Porter
Secondary Flanders Red
Bottled
Kegged Simcoe Sevada 10, Alex's Oatmeal Stout 2012
On Tap Bee Cave Kolsch
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12-27-2010, 03:38 AM
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#108
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Ichthyophagous Maximus
Join Date: Mar 2008
Location: Eagle
Posts: 1,267
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Either would work, for sure. As you said make a big starter.
When I have compared yeasts like US-05 and WLP001, the WL yeast was fruitier. The WLP007 may be a better choice.
Keep in mind, both WLP001 and 007 will create a different flavor profile than US-05.
__________________
Engineer, Animator, Brewer.
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12-29-2010, 10:17 PM
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#109
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Senior Member
Join Date: Oct 2009
Location: Thiensville
Posts: 4,664
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brewed today. did a parti-gyle, went pretty well. Imp ended up about 1.110, small beer was around 1.040.
only screwup was i added 2.18oz warrior (17%) at 90 instead of 60.
doughed in a bit cold, 155F, but i added some boiling water. that got me to 157F.
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01-08-2011, 08:41 PM
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#110
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Senior Member
Join Date: Oct 2009
Location: Thiensville
Posts: 4,664
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Well, after 10 days its at 1.032. I'm sure it'll tick down a few more points in the next few weeks. It's really good right now, albeit a bit bitter. Still going to age for about 9 months before I keg.
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