Recent content by 73Drvr

Crooked Stave is a must. Great Divide is right across the street and Falling Rock Tap Room is just a few minutes away.

Also I picked up a bottle of wee heavy that was aged in scotch barrels in Scotland a while back. I wasn't sure if I'd like it. But it was a great beer. Definitely something worth trying.

1 oz of oak chips and 8 oz of scotch per 5 gal should do it. After about a week in, start tasting the beer every other day or so. Then package it when you have the right amount of oak flavor. It is possible to overdo it. This has worked great for me. Right now I have a rye barrel porter, a rye...

We have this same setup and have done two no sparges so far. We only lost 10% efficiency on the first and 7% in the second. So that is not a consideration in my opinion. If anything the going opinion on the subject is that the extra grain you need to add to the recipe to make up for this loss of...

I followed the recipe except scaled it to 10.5g. I fermented for 5 days so far and then added the dry hops. I'll check it in 5-7 days. If the gravity is good I'll add gelatin and cold crash then.

You can find a semi sweet wine yeast. One that doesn't have high alcohol tolerance. I don't know how much carbonation you would end up getting though. The easiest method though is to start legging. Then you can use wine conditioner to stop the fermentation and back sweeten. You can also use...

Thanks a lot. Brewed yesterday and fermenting away nicely. Looking forward to seeing how this turns out.

Sometime last year in either BYO or Zymurgy, I forget which, there was a recipe for Sam Adams Noble Pils. I think the info was from BBC not just an attempt at a clone. I purchased the hops a while ago but now I can't find the issue. If someone out there has it would you please post the hop...

What temp and how long for an initial rest?

I want in!

<a href="http://s1062.photobucket.com/albums/t487/rtornese/?action=view&current=51EC3FC6-461D-4495-8CC2-6E312633E294-5625-000004C947DEB8A8.jpg" target="_blank"><img src="http://i1062.photobucket.com/albums/t487/rtornese/51EC3FC6-461D-4495-8CC2-6E312633E294-5625-000004C947DEB8A8.jpg" border="0"...

My brew partner and I both have the sq-14. I've had mine for 9 years and highly recommend it. We start with 16 gallons pre-boil and have no problem getting it up to a boil. I've never timed it but I'd guess less than 30 minutes post sparge to boiling. Plus if you spring for the bayou classic...

Here's mine with pump and cfc. The tubing in the pic is not set up correctly. Iirc the cfc is in a loop to prevent drips or contamination. The outlet box on the back has a switched outlet so the pump can plug into the outlet and then the pump is switched on and off from the switch there on the...

I have the same setup you are talking about. But, I haven't used it in a mash yet. I can tell you that it does read 32 in an ice bath and 212 in boiling water. (I'm practically at sea level for all the nit pickers out there). We already have a lid with a hole drilled in it so it's not a worry...

I disagree and would recommend 3711. Although it is a saison, French, fermented at 70 is low on the funkiness and an excellent attenuators while still leaving good body.