Recent content by backsideslash

I have been struggling with my efficiency ever since I started all-grain. I have tried pretty much everything I can think of to help, from thick, thin, medium mash thicknesses, mash-out vs. no mash-out, stirring vs. not stirring during the mash, single vs. double batch sparge, high gravity vs...

You'll definitely have enough yeast left to do the carbonating, I wouldn't worry about it

Brewing an imperial porter right now, I might just sparge a few gallons extra and see what type of gravity I get and then possibly ferment this wort in a separate carboy and then split between the two 4 gallon batches once the yeast drops

I used to do it before carbing but heard a tidbit on Brew Strong where they said it makes no difference so I have started doing them both at the same time and have noticed no difference. Why not take a couple days off the cycle if you can?

So I brewed a double batch of an imperial stout that I plan on aging on bourbon oak cubes for the next nine months. Due to the most trub I have ever seen I only netted about 8 gallons, instead of 10, to be split amongst two 5 gallon carboys. I know that headspace is bad during secondary...

I ended up brewing a double batch of an "Imperial" version of this pretty much already Imperial stout and just transferred to secondary on top of some Maker's soaked oak cubes. For once in my life I finally hit my numbers dead on! 1.110 OG (with 55% efficiency :banghead: but I'll take it for...

Nice, I just might have to give it a try. I scored a pound of Citra hops so I'm doing a ZD clone first

Here's a link to a clone recipe for it. I haven't tried it though, so I can't comment on how close it is. http://chris.norrick.com/norrickenbier/23.html

Final update. I kegged this one up last week and started drinking it over the weekend. The final beer was still just too tart for me. I think next time I would opt for black cherry juice concentrate or juice instead of the tart cherry concentrate. The chocolate is pretty much non existent...

Just brewed a double batch of an Imperial version of this beer. Had two insanely stuck sparges, slipped and fell on ice three times, missed both gravities, broke the hop spider, and a bunch of other stupid mistakes. All in all it made for a 12 hour brew day. Thanks to DME I ended up hitting the...

Well I accidentally oxygenated the crap out of this one while trying to pressure transfer to the keg with a carboy cap for the first time. Before I transferred it I bottled up three bottles for a competition and one extra one so I could test the carbonation level and to make matters worse (for...

Maris Otter malt tends to give biscuity flavors so I would start with a recipe that uses that as the base malt instead of regular 2 row.

Awesome! I'm looking forward to hear how it turns out

Could you post an update on the all grain one please? I'm looking to do this beer in the near future and was trying to decide which recipe to go with

I have noticed on my 10 gallon Rubbermaid cooler that temperature loss is slightly dependent on the mash thickness, as well as the amount of headspace. Thickness ratios around 1.25 have resulted in me not even losing half a degree over and hour to ninety minute mash. If it's a small beer, I cut...