Last Activity:08-14-2012 10:08 PM
1 Likes on 1 Posts
Posted in thread: sourdough starter using spent grain on 07-26-2012 at 12:25 AM
hi all, I just threw together a sourdough starter using a half cup of spent 6-row (which I used
to make a starter wort- way cheaper than extract if you've got the time!), a pinch of fresh
2-row, a cup...
Posted in thread: second runnings beer from a no-sparge 1.1ish RIS on 07-13-2012 at 12:05 PM
O.o thats a long boilthank god I get free gas at this apartment!
Posted in thread: second runnings beer from a no-sparge 1.1ish RIS on 07-12-2012 at 03:17 PM
Well, I got about a 1.096 imperial stout and a 1.055 porter out of that grain bed. I had to
boil the porter for 174 minutes to get the volume and gravity I wanted but that's alright. The
porter is hop...
Posted in thread: Irish Red grain bill + belgian malt and hops + APA hop schedule = delicious? on 07-10-2012 at 04:00 PM
My prototype recipe is as follows:efficiency: 70% OG: 1.061 IBU: 42 SRM: 15.4 12 lbs Belgian
pale malt 6 oz caramel wheat 6 oz special B 4 oz aromatic 3 oz roasted barley (added to the
mash right befo...
Posted in thread: Heart of Darkness Belgian Imperial Stout on 05-16-2012 at 01:14 AM
hi,I'm looking to make a big beer for some time, and I think I want to make an imperial stout
with a Belgian twist- and since Heart of Darkness takes place in the Belgian Congo, the name is
a great fi...
Posted in thread: second runnings beer from a no-sparge 1.1ish RIS on 04-23-2012 at 04:23 PM
So I'm looking to make an RIS with an OG of around 1.1, and I'm also thinking about doing a
no-sparge mash since I have 70qt cooler that I use as a MLT and so I can easily mash 30lb of
grain in nearly...
Posted in thread: Farmhouse Ale Wyeast 3726 on 03-15-2012 at 02:47 PM
yeah, I did use the NB kit as a basis. I think moving to all-grain next year and fermenting
super hot will make the difference for me.
Posted in thread: Farmhouse Ale Wyeast 3726 on 03-14-2012 at 12:49 PM
Bumping this up for a beer review from chass3.I brewed the same recipe from Northern Brewer,
fermented at 85 degrees F and brought it from 1.071 to 1.004 in just over two weeks! It's my
Posted in thread: Maximizing Efficiency when Batch Sparging on 02-15-2012 at 06:15 AM
it's because during the mash, enzymes are converting starches to sugars. In the sparge, all
we're doing is aiding in collecting enough sugar to hit our target OG, not converting anymore.
The mash is m...
Posted in thread: fermentation schedule for an IIPA? on 01-29-2012 at 09:16 PM
hi guys, I'm making an IIPA next weekend, and I'm interested to hear how you handle the
fermentation of a beer that's gonna have an OG of 1.080, but wants to be drank as fresh as
possible because of t...