Recent content by chase

Give it some time. Saison yeast sometimes ferment in stages. I leave mine in primary for about 3 weeks, then rack to secondary. I've seen third and fourth waves of fermentation take place up to 4 weeks after brewing. Keep it warm, 85-90º. Don't let it sit on primary much longer than 3 weeks at...

I think I'll follow jkarp's advice and run off some wort, heat it up and add it back.

This type of element can be used in a mash?

I was using my 1500w element to warm up a mash. Some of the grain must have gotten stuck in it because after about a minute of stirring I started smelling and seeing smoke come out of the mash. I turned of the stick and pulled it out of the mash. It was glowing red-hot. After it cooled down I...

I use two electric heat sticks to boil. Since I switched from propane, I've been having trouble hitting gravities and getting weird efficiencies. I tested my system tonight and found out I'm boiling off 2gal/hour. The boil strenght seems similar to propane but apparently I'm boiling harder. What...

Since the solution is mostly sugar, it will go higher than 212*F and higher than 290*F. And yes, with a stove.

I think rye is a fine idea. It won't hurt. At 1lb the crystal is probably ok. But I wouldn't excede 1lb. Black patent will add color, but basically no flavor. I think the RB will add a little character.

If this is for 5gal then I agree with dcp, way too much crystal. You'll be lucky to hit 75% attenuation with just base malt at that gravity. If you start throwing in crystal, your attenuation will start dropping. The RB could be interesting, but I wouldn't excede the 4oz. The hop schedule looks...

I make my own everytime I make a dubbel now. Before I would buy it, but once I tried making it following the guidelines on HBT (IDK where the thread is currently) and compared it to the commercial stuff and it is very good. The recipe I use. 1lb raw sugar .5C water 1.5tsp DAP heat to 290...

I've looked at those recipes dozens of times but have never brewed one. I've never been convinced that they will clone the beer; they seem too simple. I'd love to hear if someone else tries though.

I have a strong preference for english barleywines. There are lots of different ways to approach this style, but I'm fond of keeping the recipe very simple. I think the key to getting a really rich deep flavor profile is to do a 2hr boil, and use a good English yeast. This combination produces...

I used it in my RIS (OG=1.103), and it took it down to 1.025 in 6 days. I didn't rehydrate either.

Will do. Fermentation was fast and complete. the airlock slowed to about 1 time per minute this morning. I took a gravity reading this evening; 1.025. I fermented it fairly low, about 66º so the fusels are really low. It tastes clean and roasty. I'll update again later.

Every year during my Thanksgiving holiday, I like to brew up a big beer to drink through the following holiday season. This year I made a RIS. 64 A Styx Reduction Size: 5.5 gal Efficiency: 62.17% Attenuation: 70.0% Calories: 346.52 kcal per 12.0 fl oz Original Gravity: 1.102 (1.026 - 1.120)...

Any news on this? How did it turn out?