Recent content by Aa760

I've been sub'd to this thread for years now, wanting to brew this version of my favorite style. Color seems light at 23 SRM. BJCP SRM is 25-40. I don't want a dark brown stout. Anybody have feedback about additions to darken it and retain its intended flavor profile? I have 8 ounces of...

Yes, please.

Same

Regarding the Belle Saison yeast question (having tech difficulties quoting right now): Yes. I have done this grain bill and the original and several iterations of it. I omit the dark Candi sugar now, so I do have a different recipe, admittedly. The last batch I split and did half belle...

Yes. I have done this grain bill and the original and several iterations of it. I omit the dark Candi sugar now, so I do have a different recipe, admittedly. The last batch I split and did half belle saison and half 3711. Both were solid. I found the belle a little more peppery and tart...

Compliments on the above post.

Why soak the chips in vodka first, the bourbon?

Anyone? Bueler?

Anybody else not getting the IBU's right for this with only 0.5 ounces of galena? I plugged the recipe into beersmith and get 23 IBU's. I am not familiar with the whole rager/tinseth IBU equations, could this be the cause of the difference? Looks like a fun brew and I have the starter going...

Adjust the carb level to account for increased CO2 solubility when cold crashing and bottle conditioning. Use the brewers friend calculator or the homograph in the appendix of brewing classic styles to carb appropriately taking into account the temp of the beer and therefore the residual co2...

Correction. The nomograph is in the back of brewing classic styles.

Cold crashing causes an increase in residual dissolved CO2 in my experience. Happens to me a lot. When cold crashing, I adjust the priming sugar with the brewers friend calculator. It allows temperature to be input. Using that volume of sugar and an estimated temperature of 38 by the time...

Slym- Glad to see I am not the only one seeking help for a big brew such as this one. I like that we have this forum to help us get things as "right" as possible the first time out. A little feedback before the brew can be work 2-3 iterations of a brew, which is especially valuable with a brew...

The big boys take MUCH longer to carb up, in my experience. I like bottling but for the really strong beers, force carbonating is a much more reliable way to package a beer. Did you add additional yeast at bottling? That can be helpful, although time is the most important ingredient.

Greetings, HBT'ers. I am working up a Barleywine to brew this coming weekend- have been doing research and looking at sample recipes and techniques for going on three years now. I am just about ready to throw down- here are my goals: Inspiration/Goal: Somewhere between FW Sucaba and SN...