Recent content by Bearcat Brewmeister

It got to 1.011 eventually and I waited for a day and a half of no change before I kegged. No diacetyl, but I think this has to be a case of hop creep. Given the mash temp of 154F, getting attenuation over 82% for Imperial Juice seems to be higher than I have seen reported anywhere.

I have a fermentation with Imperial Juice that is still producing a bubble in the blowoff every 35 seconds and dropping a point of gravity every two to three days. SG was 1.061 with no sugars added and mashed at 154F so with the rated attenuation of Juice, I was expecting to finish around...

I have seen several forum posts and articles on how to make everything from amber to chocolate malt but not too much on black malt. The temperatures and times both increase as darkness increases and after chocolate (temperatures over 300F), the process gets difficult to manage. Articles that...

I have some parts for sale - let me know if you are interested.

I am northeast of Eastgate so I might take you up on that some weekend. Next couple of Saturdays are pretty busy but maybe after that. I mountain bike at East Fork on an occasional Saturday, so I am definitely in your neighborhood sometimes.

Honey malt is fairly sweet while Melanoidin is more malty like Munich.

It seemed pretty similar. My next thought to counteract the sweetness is to add a small amount of roasted barley, maybe 2 to 4 ounces during mash out, to dry out the finish. That way it would still retain that bit of sweetness without hanging on the tongue.

In please!

In please.

In please!

In!

Sorry, but if memory serves me right, it was about 3 pounds. I chopped it fine, heated it slightly on the stove to make more of a mush out of it (probably not necessary if you chop it real fine), then added to secondary. I think cooking it slightly like I did took a bit of the color out of it.

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Grain/Extract/Sugar (at Brewhouse Efficiency of 82 %) % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 47.6 10.00 lbs. Pilsener Belgium 1.037 2...

I love the hop selection. Seems like most recipes are for American versions, but I am a fan of a more traditional Brit version. I might only suggest two changes. You could add 50% to both the roasted barley and chocolate malt. Also, for fullness I would get rid of the lactose and get that...