Last Activity:11-19-2015 12:15 AM
3 Likes on 3 Posts
Posted in thread: A Brewing Water Chemistry Primer on 11-06-2015 at 11:04 PM
I am mashing and batch sparging with 100% RO water.I see the recommendation to skip acidulated
malt or acid additions if using roasted malts. I am brewing a stout tomorrow and wondering if I
Posted in thread: Does specialty grain to base grain ratio have effect on mash pH? on 10-30-2015 at 06:14 PM
You can mash those grains with 1-2 pounds of two-row, no problem. You'll have plenty of
diastatic power for conversion.As far as mash pH, the alkalinity of the water has the biggest
effect on mash pH....
Posted in thread: Does specialty grain to base grain ratio have effect on mash pH? on 10-30-2015 at 04:28 PM
I am converting an extract kit to partial mash by adding 2 lbs of 2 row pale malt to the
specialty grains and mashing for 60 min. Obviously with only 2 lbs I will still be using most
of the malt extra...
Posted in thread: Founder's Breakfast Stout Clone on 08-26-2013 at 03:33 AM
So the concensis is boiling cold brewed coffee to sanitize doesn't change the flavor much?
Posted in thread: Founder's Breakfast Stout Clone on 08-07-2013 at 07:25 AM
I just brewed this tonight and am disappointed because i overshot my mash temp. I had to run to
the store to grab the coffee as soon as I started the mash. Came home after 45 minutes and saw
the temp ...
Posted in thread: Chocolate Oatmeal Porter on 08-04-2013 at 07:55 PM
I dont want to derail this but could anyone give me some recipe guidance on converting this to
an imperial? Do I increase the specialty grains the same percentage as the base malt? And do I
go for the...
Posted in thread: Chocolate Oatmeal Porter on 08-03-2013 at 01:25 AM
I've been reading about coffee in beer for years.. still can't come to a decision! was told to
grind coarsely and cold-brew overnight. Why whole beans? less surface area for extraction of
flavour I wo...
Posted in thread: Chocolate Oatmeal Porter on 08-02-2013 at 08:02 PM
Mine has about another week in the primary. Coconut and vanilla both sound good. How about
coffee though?I love Founders Breakfast Stout which is classified as a double chocolate coffee
Posted in thread: Chocolate Oatmeal Porter on 07-28-2013 at 10:36 PM
My 2.5 gallon batch is fermenting now. 4 days in but the kraussen only lasted 1 day, strange.
Maybe it fermented really fast since I pitched almost an entire packet of S-04 dry yeast. No
doubt it's st...
Posted in thread: Chocolate Oatmeal Porter on 07-16-2013 at 12:13 AM
If you've soaked for any period of time, I would dump it all in. You've made pretty much
homemade vanilla extract if you soaked the beans. Thats why you've got to be a bit careful
adding TOO much vodk...