Recent content by Cranny04

I just moved a month ago. All i have on tap is an imperial stout and a 8% Belgian Blonde Fermented with brett nanus. Either one is an every day drinker. I just brewed for the first time since the move. it went well but the process feels odd in the new space. I also have to deal with a new...

Thanks! I live 45 min from a Homebrew store.

Thanks for the response! My brew day has just gotten postponed (work). So I'll be able to pick up some CaCl

Hey all, I'm planning on brewing a DIPA tomorrow. I was going to build my water to be similar to Tasty McDole's "Hoppy Beer" water profile: Ca 110, Mg 18, Na 17, So4 350, Cl 50. I went to my LHBS to get more CaCl and they were out. How large of an effect would leaving out the Cl and lowering...

I brewed a belgian blonde recipe last night with a buddy. OG of 1.056 my half got the Brett Nanus. His half got WLP500. Our recipe calls for 1.25lbs of sugar to be added to each ferment (i'm not sure if i'll add it to mine or not) Will post tasting notes eventually...

Easy coast yeast posted on their Facebook a while back that he did a 100% Brett Nanus beer. He said it tasted like a Saison with very little acidity and/or Funk. A few months later he said it was starting to develop some Brett character (similar to Orval)

I just found out that I am getting a bundle of East coast yeasts. ECY1, ECY08, ECY12, ECY21 and ECY24.

Has anybody used it? How? When? Where? I just found out that I am getting a bundle of East coast yeasts. ECY1, ECY08, ECY12, ECY21 and ECY24.

I just found it a few weeks ago. Now i'm obsessed.

I'm currently brewing an "ordinary bitter" with rye and A Zythos/Cascade blend. The Zythos goes very nicely with the rye. I get a lot of pine and some spice from them. In a different pale ale I got a lot of candied orange flavor from it.

Is there any difference between adding the water adjustments to the Sparge water or the boil? I use 100% RO water and build from there. Thanks, Cranny

How would I handle flaked rice in the spreadsheet? I'm planning on brewing a Cream Ale; 80% Pils, 20% Minute Rice. Thanks!

My results from Ohio: American Pale Ale: 27 (I think it may have been an infected bottle, both judges noticed a spotty ring on the neck and strong diacetyl aroma) Saison: 26 (not to style) Imperial Stout: 31.5 American Stout: 22.5 (not to style) American Amber: 24 (Not hoppy enough) I...

The score sheets still talked about a belgian beer. None of my other beers are remotely belgian.