batches_brew

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• Posted in thread: Dry Hopping Question: Dry Hops on 01-20-2009 at 03:49 AM
  Thanks for the advice. I'll try it.

• Posted in thread: Dry Hopping Question: Dry Hops on 01-20-2009 at 02:00 AM
  Upon closer inspection, I noticed the beer level is almost to the top, and only a tiny bump is
  dry. Not enough to worry about, the majority is submerged. Thank goodness. This is a real
  hopped up brew ...

• Posted in thread: Dry Hopping Question: Dry Hops on 01-20-2009 at 01:51 AM
  It's three oz of hops for an IIPA. I think next time I'll use a larger carboy when hopping so
  much. When the photo was taken, the hops were expanding, pushing wort out of the top, but then
  settled as ...

• Posted in thread: Dry Hopping Question: Dry Hops on 01-20-2009 at 01:44 AM
  I had to bring this to the noob section and hopefully this isn't the dumbest question in
  history. Here it is. Should my hops actually be dry? I ask, because after two days of dry
  hopping, the top has ...

• Posted in thread: What specialty grains would you use for regional IIPA? on 01-05-2009 at 03:56 AM
  How does this look?Partial Mash OG 1.080 IBU 104Fermentables US 2-Row Malt 5.00 lb US Caramel
  10L Malt 0.50 lbUS Caramel 60L Malt 0.25 lbGerman CaraAmber 0.25 lb Extract - Light Liquid Malt
  Extract 6....

• Posted in thread: What specialty grains would you use for regional IIPA? on 01-03-2009 at 02:20 AM
  Cool. I'm going to go for it. Cheers.

• Posted in thread: What specialty grains would you use for regional IIPA? on 01-03-2009 at 02:13 AM
  Cool, thanks. how about this?OG 1.0784 lbs 2-row.5 lbs caramel 10L.5 lbs caramel 60L1.5 lbs
  sugar6 lbs extractthat's about 8% caramel. should I ease it back a little?Thanks a lot.

• Posted in thread: What specialty grains would you use for regional IIPA? on 01-03-2009 at 01:53 AM
  Many IPA recipes including American ones have caramel malt. Take a look in the recipe database
  and you'll see that caramel malt is a fairly common ingredient, so yes I think you got some bad
  info some...

• Posted in thread: What specialty grains would you use for regional IIPA? on 01-03-2009 at 01:43 AM
  Be sure to forward the memo to Rogue and Sierra Nevada.Are you being sarcastic? or do you
  agree. Tell me if I learned wrong. that would be more helpful, but thanks anyway. :rockin: ;)

• Posted in thread: What specialty grains would you use for regional IIPA? on 01-03-2009 at 01:34 AM
  I want to brew an American IIPA meaning all American ingredients. I'm going for real high IBU
  80+ and I want a decent malty backbone. Partial mash, I'm using US 2-row. I was going to use
  some caramel ...