Recent content by Blueflint

I weigh my c.c. out, I have a small digital scale for ammo reloading - weighing out powder, works perfectly for the c.c. and small amounts of hops too. I really enjoy making the smaller beers, in the 3% range. It is a challenge to get flavor and balance in them and they are thirst quenching...

Sounds good. How did the hops come thru for you? Another batch in the near future? Got to have some for the spring grass mowing season!!! Tony

I use US05 60-64 quite often, never a problem, lots of Cream Ales and Blondes. In the low 60's, Wy1010, Wy2112 and Wy2565 also do very good. Tony

Poppy's Dark Cream Ale #3 3 Gallon All grain Small, easy to make, stove top all grain batch. 1.032 OG 1.007 FG 17 IBU 3.2% 1.25# per quart mash Mash @ 152 for 60 minutes 1/3 tap water, 2/3 distilled water, 1 gram calcium chloride 2.5# 6 row 1# Flaked Corn 1 oz. Briess Caramel...

Lots of good info here. Like so many that responded, I brew a ton of 1.030 to 1.034 beers, mostly English (Milds and Ordinary/Bitters) and Cream Ales/Dark Cream Ales. It's nice to be able to have a few and still be able to walk to the fridge for another! Tony

I agree with this one. For our son's wedding, we rented the hall and did everything ourselves, home made beer and wine were huge hits!!!!! On a nieces wedding, her hall rental was all inclusive including beer and wine, the servers, etc., absolutely no outside beer and wine allowed.... just...

Great, thanks!!! Tony

Who has the best price on the new-empty 5L mini kegs? It seems there is a drought on these right now.... at least here in the states. I was wanting to pick up a couple, my LHBS does not have any and some I am seeing online are $20 for an empty! Last one I got (couple years ago) I think I paid...

There is some speculation these prefer either no cover or low top pressure (loose cover on bucket) to preform best but that may be more of an o2 issue than anything. I am experimenting on the 36 hour stir and o2 addition. I find most of my British style beers are completed in 72 to 96 hours...

As I commented on the last page, I LOVE 1968 but also have been frustrated with it. I also like using 1469 and also to a lesser extent had problems with it. I hate the green apple or cidery flavor when bottling 1968 and the over carbing. I have also found rousing/stirring and added o2 helps...

Local brewery puts theirs in a dump type trailer and the day of brewing the spent grains are hauled 2 counties away to a farm and used as cattle feed, still protein in the spent grains. No more than I use, mine are dumped in the garden. Ever wonder where the big breweries dispose of theirs...

Better...probably not but yes, it is excellent in dark milds and nut browns.

Red Wheat has a much stronger, more nutty flavor than white does. In a wheat recipe that is 50% or more of the grain, it can be overpowering. A slight amount added to any recipe just contributes to the nutty flavor, aids in foam stability too. Tony

Yeah, depending on your exact numbers, 5% to 5.2%...

Like many here, I brew a lot of English Ales, probably 80% of what I brew. I use 1469, 1968 and 1318 yeasts. I find in most of my recipes, 1469 need to age a little more than the other yeasts for best flavor, at 8 weeks it really comes thru. I find 1968 and 1318 are excellent from the get go...