Recent content by Clann

Thanks for the responses. Now I need to find some nice bottles.

I had a recipe for an Irish red that didn't have any chocolate malt but used toasted malt instead. I am out of chocolate malt and still want to brew something similar to an Irish red. Anyone have a good recipe they would like to share?

Yeah, not looking to drink it. Just want to make sure I won't poison myself or anyone else who tastes/ uses it.

I had a 3year old sour ageing. It has unfortunately turned into vinegar. Don't know how or why. Anyway, it tastes good but is it safe? Abv was about 5%

Decided to secondary this one for a while and give the hotness a chance to mellow

Yeah. Hot not sour.

I'm going to check it today and if the gravity is the same, going to bottle. It tasted fine, just a little hot

I BIAB . Bag out burner on

But still, 1.060 to 1.005? You sure I denatured my enzymes?

Floating thermometer in the mash checked periodically against my dial face thermometer. Both have always shown the same temperature. Would be unlikely that they are both off exactly the same but not impossible I suppose.

Still nothing or did it start. Can take 72 hours to start.

Thermometer is almost bran new and reads true along side of my other one. But I will check them again. Thanks boydster! Bazowie, this did not happen from lack of attention but thanks for trying to help.

I went high with the mash temp hoping for a les fermentable more body beer. Not what I got. Most of my beers will get to 1.010 with a mash at 155* so oli was hoping the beer would be a bit thicker .

Maybe not so spicy. Have you tasted it?

Brewed a beer that I mashed at 160* and the O.G. Was 1.060. Got all the way down to 1.005. Can't find my book to tell you the recipe but it is an English pale ale with at least a pound of crystal 40 or 60,can't remember. BRY-97 yeast. Pitched at almost 80* but by the next morning it was down...