forcabrew

Recipes 

DuffBeerMN

Recipes 

I went and got some real maple syrup for pretty cheap at Aldi. I wouldn't skimp with artificial stuff.

ddrrseio

Recipes 

grade b or even commercial, if you can get it, will leave the most maple flavor behind. these require the most sap to produce the same amount of syrup

Sujeto

Recipes 

I'm brewing this right now! I scaled down to 2.5 gallons as my system can't support the amount of grain for 5 gallons. With mash and sparge I used 8 gallons water and collected 5. Shooting for a 75 minute boil to get it close to 2.5 gallons. Pre-boil sample is cooling and I'm curious about its gravity.

Sujeto

Recipes 

Well, my pre-boil sample came in at 1.042. I ended up with more volume at flame out than I expected even though I lengthened the boil to 95 minutes. The final volume was 3.25 gallons. My post-boil gravity kind of reflects this as it is 1.080. I think if I had boiled off that last .75 gallons I might have been closer to 1.100. Que sera, sera! RDWHAHB!

Sujeto

Recipes 

I'm going to be bottling up my batch this Saturday and a wild idea came to me. I keep my fermenter's in a water bath to help maintain fermentation temperature. I was thinking of adding enough ice to the water bath to drop the temperature down into the 40s over the next few days before I bottle. Would this improve anything? Would too much yeast drop out of suspension causing bottle carbonation issues? Anything I hadn't thought about?

ddrrseio

Recipes 

crashing the old yeast and adding a fresh pack of 05 at bottling would be better for the beer's carbonation and long-term prospects

golfduke

Recipes 

Brewed this up yesterday. I collected 1gal too much wort for some reason even after a 90 minute boil. Ended up with 6gal at 1.092. I have a feeling my grain absorption rates need to be adjusted in beersmith. I've been overcollecting lately, but just not by this much.

Regardless, I'm satisfied with the result. 1 thing about this beer though- I made a stepped 3l starter and this thing absolutely exploded right off the bat. We're talking 'I needed to use a 5 gallon bucket just to control the blowoff' violent fermentation at <12 hours in.

Echoloc8

Recipes 

Dynamite recipe. Not surprised the yeast are having a party.

I remember overcollecting this one too. These days I have a calibrated stick for my boil kettle so I can know ahead of time whether I need to boil longer. Made a huge difference for hitting my gravity targets.

-Rich

__________________
Primary: Traditional Porter | 2013 EdWort's Apfelwein | 2012 JAOM 3-gal
Secondary: Kasteel Rouge clone | 2013 Velvet Hammer RIS | 2012 Kit Raspberry Merlot | 2013 Kit Cabernet
Bottled: Rich's Legal Wit | 15-Minute Pale Ale | 2013 Fireside Barleywine | 2012 Pranqster clone | 2012 Kit Merlot | 2012 Kit Green Apple Riesling | 2007 Oaked orange blossom mead | 2012 Barleywine
Kegged: Honey Kolsch | Bombardier clone (conditioning)
On Deck: Apfelwein Skeeter Pee

golfduke

Recipes 

I have a sightglass kit in a box in the basement, but I'm waiting to install it. I can't wait to use it. Had I boiled off another .5 gallon, I think I'd have been spot on in terms of gravity.