Recent content by axeman9182

Just putting together a recipe for my first oatmeal stout and was hoping for some feedback. I'm aiming for a fairly straightforward oatmeal stout, maybe a little bit bigger/more intense in flavor than something like Samuel Smith's version. Any and all comments are welcome. 12lbs Maris Otter...

I don't have a ton of hands on experience with vienna, but my first impression is that two pounds of vienna might be a little heavy if you want the beer to be hop forward. Otherwise, it looks tasty. I love most of the hop varietals you're using.

Thanks for the feedback. As far as my attenuation/ABV, I'm just going off the projected 1.016 finishing gravity from Beer Smith. Wouldn't surprise me if it finished another couple points lower though.

I'm getting ready to brew my first porter, figured I'd post the recipe I have sketched out so far, and any and all feedback is welcome. 10lbs 4oz Maris Otter 1lb White Wheat Malt 1lb Crisp Dark Crystal (77L) 12oz Crisp Chocolate 8oz Crisp Brown Malt 4oz Crisp Black Barley Single...

Damn, 20%. What was the FG on that barleywine?

The advice I got from the head brewer at Weyerbacher was to add the fruit most of the way through fermentation. The rationale being that with only minimal fermentation left to go, most of the volatile aromatics/flavors won't get blown off by CO2, and the yeast will still be active and more...

Some details in terms of anticipated vs. actual starting gravity would be helpful. If you're off by only a couple points it may be something as simple as ending up with more wort than you anticipated or not correcting your gravity reading for temperature. Regardless, the oak/whiskey shouldn't...

I brewed an English Barleywine back in June, and after four to five weeks in primary and almost two months in secondary, I bottled in September. I sprinkled a little bit from a pack of US-05 into the bottling bucket (yeah, I probably should have rehydrated). My thought is that for a couple extra...

Cinnamon Toast Crunch porter > other cereal beers.

I'm getting ready to brew this in the next week or so (slightly bigger version to account for my lower efficiency) and I just wanted to ask what you guys used for the Belgian bittersweet chocolate and where you got it. Thanks!

Thanks, that makes sense. So if your first runnings are going to provide less than half your preboil volume you can just mash thinner, I take it if they're going to provide more than half your volume you should just boil longer and sparge more?

This thread's been a great read. One question I had was, why should we aim to have the first runnings make up approximately half of the pre-boil volume? Just curious as to why this helps with efficiency. Cheers!

I'm looking forward to trying my first beer made with Maris Otter (SMaSH APA w/ Citra) soon. Dry hops went in a few days ago, and I'll hopefully bottle on Monday.

Dry hops are going in tonight for a MO/Citra SMaSH. 10lbs of the former and 4oz of the latter. Can't wait to get this one in bottles.

Yeah, Alpine's Nelson and Hill Farmstead's Galaxy single hop imperial IPA turned me on to those two hops respectively in the last year or so. I've got a double IPA with all Nelson Sauvin and Galaxy hops that's getting dry hopped tomorrow, and the rest of the Galaxy hops are going into this brew...