Recent content by crxyem

So my buddy and I have just got into using corny kegs instead of bottling. We are still naturally carbonating/priming with corn sugar which seems to work out just fine. I haven't been able to find any good info on two topics. 1) Shelf life of an untapped keg ? 2) If you tap a keg does the beer...

^ yeah that's what seems to happen, which is why I thought I should set it to 100%, but others say promash ignores the efficiency settings. Either way I think I will try setting it to 100% and see how close my OG readings are to the predicted values.

What I noticed last night while using Promash, was that in all grain mode, if I set the efficiency to 72% and added LME to the recipe I got an estimated OG of 1.080 if I then choose extract, the efficiency setting gets grayed out and the OG reading stays the same. Now if I switch back to all...

So I was doing some reading last night "Designing Great Beers" by Ray Daniels. I was overlook the section on hitting your target gravity and I noticed that he states that all extracts are 100% efficient, which makes sense as it's already been mashed by someone else that realized the efficiency...

Check out my thread on Honey Brown

I have to say that rehydrating the yeast was well worth the time and effort involved as fermentation started about 45min - 1hr after pitching. We transfered this to the secondary this past Sunday, took a sample hydrometer reading, I think we forgot to take an OG reading, well I wanted to see...

what would I use to make this as an extract vs all grain ?? I'd love to try this but I've never done an all grain yet.

From my brief experience doing extract brews with Chocolate Malt and Black Patent. 1Lb of each is too much. I'd scale the Black Patent and Chocolate Malt down to 10oz in total. I made a porter with 2lbs of chocolate malt and it was far to over powering. --- Modified Recipe --- 5 oz. (.31 lbs)...

Well this batch has been bottle conditioning for 2 weeks now, overall I like it. Just about the right hoppiness, color is about as dark as an oatmeal stout if not darker, lacking body, great head retention. Some excessive bitterness from the extremely high amount of chocolate grains used. I...

Kind of my thoughts as well, It's dark and it's hoppy, so IPA came to mind because of the hoppiness.

So a beer is classified as English or British mainly based on the origin of the hops used ?

Pearl Street DTA ,Hybrid IPA A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 08-C English Pale Ale, Extra Special/Strong Bitter Min OG: 1.048 Max OG: 1.072 Min IBU: 30 Max IBU: 60 Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond Recipe...

Well I think I'm going to continue on my route of being as accurate as possible. To be able to reproduce recipes as close as possible. Thanks for all the feedback

I started getting into home brewing with a friend of mine who has been brewing kits and some extracts for a year or so now and I've got a few extracts under my belt now. I've been reading many websites, books and any other sources of material I come across. Being that I work as an engineer I get...