Recent content by BeerForTim

So you're not actually "dumping" the contents of the sour mash container into your mashtun? I would think that would be the point where contamination could occur.

I brewed this about a week ago and sampled some today to check flavors and gravity and it's tasting pretty hot (boozy). I'm hoping it's still got some fermenting to do and those flavors will mellow out.

Completely missed my OG, measured 1.046. Boiled up 3lbs of DME and added it to the fermentor. Took a new reading and it read 1.052. 3lbs of DME should of added more than 6 gravity points. It was also my first time using dry yeast, US-05. I boiled a cup of water and stirred the yeast in...

Good to know. I'm a huge hop head and have brewed four IPAs so far. I haven't used any of those yet, but definitely will look into it in the future. I typically always use Citra somewhere in the beer, and lots of it.

We weren't intentionally brewing it as a DoubleIPA. We agreed on the grain bill and agreed on using 5oz. of the FF and 1oz. of Galena because he "swears" on it. We typically use a traditional hop schedule, and although this is our first time using FF we wanted to try an "every 10 minute"...

Don't plan on dry hopping. We want to drink this as soon as we can. I've got 12oz. of FF total, plenty for another beer. Jesus...8.7 targeted ABV and 128 IBU. Find me a "Pale Ale" like that, will ya? It's an DIPA with Rye, a Double Rye. Call it what you f'ing want, lol.

I want it to be very bitter, lol. It's a double.

My brewing friend and I just put together this recipe using 90% ingredients we have on hand, only needing to buy yeast, basemalt and an ounce of hops. We also wanted to experiment with a semi-continuous hop addition. Hoping we put together a killer beer. 5 Gallon AG Batch - 90 Minute Boil...

Strangely, it's mine too now!

I was concerned with the 3oz of dry hop, wondering if I was at a point where any more hops wouldn't really add any aroma, just muck up my fermentor.

I know the question might seem kind of ridiculous, but I'm doing research for an IPA, using only Citra hops with the hops of a huge citra aroma and flavor. Is anything over an ounce of hops, for a 5 gallon batch, too much at around 20-15 minutes? When do you get to the point where you really...

All-grain. This is my fourth all-grain beer. I just wasn't familiar with the term "dougn-in." I also have never heard of a Beta glucan rest either.

When you say a "30 minute Beta glucan rest" do you mean @ 30 Minutes? Also what do you mean by "dough-in"? Sorry, I'm fairly new to brewing and don't know most of these terms.

That BN episode was very informative. Almost hard to get through, but informative none-the-less. I sat down and thought about what I wanted to get out of this beer and did some more research into the style and pounded out an updated, more refined, recipe. It's pretty basic, as far as...

Listening now. Love the BN, thank you!