Recent content by bmwwd6

It's Stainless steel. Here is the after picture.

I accidentally forgot to clean my boil kettle after a batch and left it out for 3 months. When I went to brew my next batch I saw mold at the bottom (see picture). I scrubbed it all off, boiled the entire pot in hot water and let it soak in PBW for 2 hours. At this point is it a health...

The hi temp tubing from the HLT to the mash tun is only 3 or so feet. I was more so worried about the water cooling between the top of the mash tun and the grain bed. I may be overthinking it tho.

I am a new AG brewer and am planning to brew my first batch this weekend. I have decided to go with fly sparging and have built a sparge arm out of CPVC pipe that sits on top of my 10 gallon cooler mash tun. I am wondering if I should be concerned with the water temperature that is lost...

Bramstoker, in your original recipe you say to... "Heat between 2 and 2.25 quarts of water to 160ish degrees." You mean gallons right, NOT quarts?

Awesome! Thank you. The only question I had is should I use liquid malt extract or dry malt extract?

Yeah Bramstoker17, I love Pipeworks beers too! I bring some back to St. Louis any chance I get. Anyways, they use Safale US-05 and mash at 150 for an hour. I also forgot to add that the midnight wheat goes in at the very end, right before the vorlauf begins. I was trying to do the math on...

Thanks for the advice! I think I will try the partial mash and see how it goes.

Hey everyone, I recently scaled down a version of one of Pipeworks Brewing (Chicago, IL) beers. http://www.ratebeer.com/beer/pipeworks-blood-of-the-unicorn/175270/ I received the receipe straight from the brewmaster and was hoping to convert it to extract. Unfortunately, I am not...

I emailed them back asking about the Special Roast vs Special B. He made a typo, they use Special Roast. I sent him the rest of the recipe and he said it looked good. He also added that the Midnight Wheat goes in at the end right before the vorlauf begins.

Thanks appreciate it! I'm concerned the specialty grains in this recipe need to be mashed and won't work well being steeped? If this is the case let me know and I'll save this brew for when I go all-grain.

I'm just trying to get as close to the real thing that is practical. If beersmith says its ~60 ibus that should be close enough. Did satph's beer smith scaling look correct to you skibb? If everyone agrees it looks as accurate as practical, could someone help me convert it to extract?

I recently reached out to Pipeworks Brewing out of Chicago asking about their recipe for Blood of The Unicorn (Imperial Red Ale). They responded with the following: 60% 2 Row 17% Munich 7% C80 6% Special Roast/Special B 4% Rye 2% Flaked Oats .5% Midnight Wheat 3.5 % Dextrose Hopped...

Just bad aftertaste. I haven't been brewing that long so I can't really pinpoint what it's from but I believe it's the green beer taste since it disappears with time.

It is a lighter IPA. It has cleared fine, I was just seeing the off flavors disappear overtime longer then I would have expected.