Recent content by Bonde

Sounds nice... Almost all my Imperial Stouts are above 10% roasted Barley, almost seems to be the magic number IMO. FG seems a little low. could use some more sweetness to back the acidity of all that roastyness and burned choco malt. Maybee i would go with a 1084 instead, haven't tried...

I’m fully aware that isomerization is needed to give bitterness. That’s the exact reason to why I posted my last message. I’m not sure whether it’s just the nugget hop that tastes like “bitternes” or it has some other kind of flavor in the harsh end that might be mistaken for perceived...

Hmmm... i'm not shure that it does not impart any bitternes at all. I tried dryhopping a Rye stout i made with 3oz of Nugget pellets and it surely added some bitternes i believe. A bet would be that it went from somewhere around 50IBU to quite extreme (mouthfeel close to extreme 100+ IBU...

Giardin geuze 1882 would be my go to experience no.1... I love this beer. Boon also does some great ones. Was never that fond of the Cantillions, its just too much i think. But then again,'round here they're normally 2003-2008, it might not be the Cantillions but more the fact that my palette...

Sorry for not getting back to you Barbleue… Forgot all about it in the craze of work. Well actually I’m done with the cascades for a while too I believe. There are just something strange going on with ageing these beers without some sort of stabilization (which will be my next...

Well the oily film could be from the hops I presume, if a large flameout addition was used. Seen it on a couple of my IPAs and APAs without being an infection. Actually on my RIS it's even more noticeable due to the black color. But that being said, I see a lot of film, between the chunks…...

Mr. Smoookey.... Limfjordsporter: http://www.ratebeer.com/beer/thisted-limfjords-porter-double-brown-stout/7357/ i just love living close to the danish/german border.... 1 dollar pr. 1/2L i the german shops.

The original amount of Roasted Barley would be fine... I brewed about 10-15 porters/imperials by now, and the magic number for me is in that ballpark, plus a little Coffe, biscuit and choco... the KEY is fg. To low and yes, it will be harsh. IMO 1016 and upwards, you'll be fine... or actually...

Almost yes :-) But not intentionally, something came up in the middle of sparging. It’s a difficult job sometimes with a little kid and brewing at the same time :)

Above 90% now thats crazy... i thought i was crazy when my french Saison hit the late 90'ies... but us05... The 2 hours was including batch sparge, the normal mash took 65min.

Grain bill: Pale 66% Crystal 120 11% Munich 11% Flaked Oats 11% In terms of thermometers, I must admit that I do not use state of the art thermos. But 4-5 cheap digital ones. Threw 2 away as they were 2c off. Chose the one in the middle of them all, and hoped for the best, maybe not that good...

Had 2 thermometers going due to the recent problems with low fg. And even crosschecked them before brewing with 2 other thermometers. Single infusion mashed at 68-69c (154-156) for aprox 2 hours incl. sparge (mashed 65) Also another crazy thing 11% crystal, that really speaks aginst the low fg.

Attenuation with S-05 I had a few beers going quite low recently. I know the first thing that spring to mind is an infection here in the summer time but I very much doubt it due to my process and the looks/taste of it. But, the last supposed to be, session Centennial IPA went from 1053 to...

Actually, when I initially had my problem with the cascades I wrote the seller of the hops too. He ended up admitting that this was a 1.5-2 year old whole leaf crop that he recently bought as he ran out. Bought in the US, maybe we had hops from the same place, that would explain a lot. A few...

Well after testing a few different combinations I believe it’s the Cascades that are the problem. I’ve done an IPA with Chinook, Simcoe and Centennial, and one Amarillo Single hopped that never had the problem. Same story with my English IPAs. Even though the Cascades are only 50%...