Recent content by bjl110

I know. I have beersmith. Just saying that I doubt the calculations (through no fault of the program) are really that accurate anyway. Plenty of problems (measurement, aging, etc) to go around. I'm a sceptic though. Unless you send a sample to a lab, you're only guessing anyway as far as I see it.

I ended up brewing the recipe as written in the OP. My propane burner blew out at sometime during the boil when I went to go make a sandwich. Since my IbUs were going to be wacky anyway, I just went with the first version. No worries though, I have a feeling that IBU listings are just general...

Scratch that. I meant 60,20,15,flame out. Sorry. I shouldn't post on my phone. :)

About to start the boil. Now I'm tossing around going 20,15,10,flame out. Hmmm. Whatever. I'll probably decide when I do it. That tends to be the pattern. :D

My last ipa was fwh, 15, flame out, dh. I liked it, but I want this one to have a firmer bitterness, along with good flavor. And hopefully some "punch you in the face" dh aroma. I'm thinking I might change that 5 addy to flame out/steep. We'll see.

I've had a quarter oz of nugget that I've been wanting to make an IPA with. Think I'm brewing this bad boy up tonight. 10# 2 row 1# C60 .5# sugar .25# Wyerman dark crystal I'm then going to blend Nugget and Columbus 50/50 and do the charges like this: 1oz @ 60 1oz @ 15 1oz @ 10 1oz...

Sounds good then. Ditch the black for dark crystal to 12. Thanks!

I don't really know what I'm getting into with the debittered. I've not used it, only black patent, but I saw a pound or so of debittered used in many black IPAs. I figured the flavor contribution would be minimal at the amount I'm using (2oz), especially considering its a IIPA, but I really...

First let me say that 12lbs of grain is all I can do at a time, so thats why it is pseudo PM. I want it to finish dry to show off the hops. I'd also like it to be 12-14 SRM, so that's why the debittered is in there. Let me know if you have a better idea on how to get the color. I really like...

My father in law used to drink dark beers, but he won't anymore because he suddenly became allergic to all the tannins that are in dark beers. So he drinks light beer only now because it doesn't have tannins. Oh yeah, and red wine. He drinks that too.

I don't know that I would say it tasted like a barleywine, but it sure was no BDSA. I'm not really concerned about where it would fit in a competition. I just wondered why a barleywine. I'll probably email the brewer (I've met him before, he's pretty cool especially to homebrewers) and see what...

So, I'm still trying to get a handle on why beers fall into certain categories, but not others. I'm drinking a (wonderful) brew from Jackie O's in Athens, Ohio that is a Belgian barleywine aged in Woodford barrels. Any idea why this is a barleywine and not a BDSA? Is it because there isn't sugar...

Haha! Amen!

Much has been made of the first Brewmaster and Chief. This was on NPR today: http://www.npr.org/blogs/thesalt/2012/08/15/158875907/president-obamas-tour-bus-rolls-with-white-house-home-brew?utm_source=npr&utm_medium=facebook&utm_campaign=20120815

I've brewed more centennial blond than any other single recipe. It's always a hit with craft beer people as well as BMC people. Pretty accessible to everyone. I brewed 10 gallons for a wedding and was getting compliments on it all night. Great recipe.