Recent content by boicutt

Delete.

Has anyone got a beersmith profile that is both consistent on volumes and also effeciency?

curious to see what other people do?

Do you get most of the water out from your deadspace? Or deadspace is volume you dont get out?

I use a false bottom in my MT. I don't have the exact number right now of my total deadspace but I only have 0.6 quart that remains after I get everything I can out of it. In beersmith for my mash calculations do I put the .6 in the deadspace or do I include the total deadspace (area that...

Just kegged this for the first time, I'm a bit sad that my yeast stalled, didn't hit my og 1.048 instead, and finished at 1.018. Uncarbed tasted good but a little too sweet :(

Yeah if I'm gonna be buying a $1000 system, I dont want to be adding anything, I want this system for ease of use. Thanks for the input! :)

Anyone here have it at sea level? I'm literally "at sea level" im at 75FT, so boil temp is 212F. I'm just wondering if it's worth it for me. I'm just about ready to pull the trigger, and the boil is turning me off, especially for my altitude.

I don't think this is it, the beer is really easy to drink as I said, pitch black, almost no head, vanilla, chocolate are the dominante flavours and you got that aroma and coffee aftertaste.

They have a quick turnaround on this beer, as it's their main seller, always on tap, and their setup is small, so yeah, I figure that this doesn't sit a long time, so no aging, it's at 5% stout.

Would love to hear other people's input on this

That's what I was thinking (end of mash). There's some cocoa and vanilla added after fermentation. When you drink it it's very rich in vanilla and cocoa. Smells very present roasted coffee and also present in the aftertaste.

Hi guys, Trying to clone a local microbrewery stout that's pretty popular around here that they only serve on tap. I got insider information but it was pretty vague. I've never seen this much chocolate malt in a stout... I was told 2 row, biscuit, wheat, lactose and word for word "25%...

1.022 is on the high side for a milk stout but quite acceptable.

Yooper, have you or someone else brewed this with chico? Curious to see how taste changes.