Recent content by Bashiba

Forget to add that I'm serving with Pure Nitrogen, not beer gas.

I'm assuming this would work fine, but thought I would run it by everyone in case someone could confirm it for me. My Plan is to carbonate the beer at low levels, then serve it on my Nitro Tap handle for a month or so. Then take what is left over, purge the keg with CO2, raise the carbonation...

My last run was pretty good, but still not quite as spot on as I would have hoped, it seems like there is to much crystal malt, but it still wasn't quite thick enough. I have never really went back to this recipe, instead going with more traditional style Scottish ales since then. I would...

Still one of my favorites, I brew a batch every year now, each one a little different than the last. Here was the last version. 11 Gallon Batch 14lbs 2-Row 6lbs Munich 3lbs Cherry Wood Smoked 3lbs Peat Smoked 2lbs Crystal 90 2lbs Honey Malt 2oz Nuggett at 75 min Wyeast 1056 We aged half on...

Ok that makes sense, the pump is pulling the grain together then it absorbs water and expands and that causes it to stick. I guess I have been lucky its never been a problem before for me.

Sounds pretty good, but what is the reasoning of the 10 minute wait? I have never waited 10 minutes before to recirculate and I have never had a stuck mash in the blichmann.

I'm hooking up a Mash Control Module this week to my system, I honestly haven't really read through the instructions yet or maybe I would know the answer, but how do you start your Mash with it connected? I'm using a 20 gallon Blichmann for a Mash Tun and recirculate the length of the mash...

I wouldn't use a counterflow unless I had the pump to go with it. So if it where me I would get the pump first which will make collecting your wort much easier and then later add a counterflow or Plate chiller to go with it.

Definitely love the blichmann's, I specifically wanted them because they have the little fingers that hold the kettles in place which is great since I roll my system in and out of the house. I had planned on bolting them to the stand, but they are so dang heavy they just sit on top of the stand...

Good Luck to you, Can't wait to hear how it turns out. I did a 10 gallon batch this fall, I'm drinking the first 5 gallons right now, with the second five gallons ageing on wet Cabernet barrel wine chips from a local winery.

That was pretty much what I was going to do, still am going to do I guess. Things came up and I had to cancel tonight's brew, so I'm hoping to be able to squeeze it in maybe this weekend. That will work out better as far as the yeast goes anyway, fermentation has really slowed, so it should...

I'm using a Blichmann 27 gallon, purely because I got a really good deal on it. So far I really like it, it seems really nice and I can bet I'm going to be buying another in the near future, it seems very well designed.

So I just got my first Conical and brewed 10 gallons of imperial Porter Saturday. I used a 2-Liter starter from a stir plate of wyeast 1335. I'm considering doing an English Mild on Wednesday(tomorrow) and want to use the same yeast. My Porter was fermenting fairly well already on Sunday...

+1 need more Munich, I just did 50% with mine, and I think I should have maybe went a little higher. I like big Ed's 70/30 idea.

So a group of us did a recipe loosely based on Bourbon County Brand Stout, we did 60 gallons, let it ferment out and filled a buffalo trace barrel. That was back in November. We are emptying it out tonight, how it will work is each of the 5 main participants gets a 5 gallon keg of it straight...