Last Activity:09-22-2013 9:57 PM
Posted in thread: Overshooting target mash temp on 09-03-2012 at 01:03 PM
I keep overshooting my target mash temp. I'm using 2 methods to determine the strike water
temp. John Palmer's "How to Brew" book, as well as Brew Mate's strike temp calculater. Both are
withing 1/2 d...
Posted in thread: DIY Wort Chiller on 02-23-2012 at 11:26 PM
Any sugestions what to use to bend the soft copper around to get a consistent spiral, and keep
from kinking the tube?
Posted in thread: Raspberry recipe on 01-02-2012 at 12:06 AM
I just looked up the characteristics of the Wyeast 4766, and Midwest says it ferments dry. I
assume it must be dry in the overall comparison of yeasts, but is it sweeter than the cote des
blancs or re...
Posted in thread: Weizenbock recipe comparison on 09-20-2011 at 10:57 PM
Thanks for the tip on the mash temp. I think I'll go ahead and leave the recipe as is then. I
can't wait to try this out.
Posted in thread: Weizenbock recipe comparison on 09-20-2011 at 01:46 AM
So here is my recipe as I've adjusted it so far.Red Wheat Malt 8.0#Dark Munich 4.0#Dark Wheat
Malt 1.5#Melanoidin 1.0#CaraWheat 0.5#Chocolate Wheat 0.5#Also, I've dropped the flavoring
hops. Am I tryi...
Posted in thread: Weizenbock recipe comparison on 09-18-2011 at 11:43 PM
Another thing I'll mention is the yeast - I love wlp380 / wyeast 3333. It is very much a matter
of personal taste ...I noticed that in several threads about weizenbock that ppl have stated
Posted in thread: Wiezenbock questions on 09-17-2011 at 03:45 PM
My previous understanding was that bock was a lager type as well. However, I recently
discovered that it simply means a strong beer.
Posted in thread: Weizenbock recipe comparison on 09-17-2011 at 12:31 PM
Ya, I was planning on using either 1.5# dark wheat, or crystal 40, and 4# of dark Munich.
Posted in thread: Weizenbock recipe comparison on 09-17-2011 at 01:19 AM
I order my ingredients from Midwest Brewers, and they have the Munich and Vienna listed as
'color" malts. Is that correct? I would have thought 50+% of a color malt would be too much.The
Posted in thread: Weizenbock recipe comparison on 09-14-2011 at 11:53 PM
Anybody have any input on this?