Last Activity:07-27-2016 4:41 PM
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Posted in thread: Strict Observance Tripel on 06-13-2016 at 12:54 PM
15% cane sugar. Mashed at 149 with no protein rest. The recipe target FG was also 1.018. It was
a 2.5 gallon batch so I did not make a starter. Perhaps I should have to drop the gravity a few
Posted in thread: Strict Observance Tripel on 06-13-2016 at 12:38 AM
Has anybody else brewed this? It's from the Brewing Classic Styles book by Jamil. I fermented
it for four weeks with White Labs Abbey Ale yeast. It's only been 4 weeks in the bottle. It has
Posted in thread: Homebrew Supply Keg System Giveaway on 03-01-2016 at 09:09 PM
I'm in. Irish Red all-grain please and thanks!
Posted in thread: How long is your brew day? on 01-03-2016 at 05:09 PM
4 hours max. I brew 1-gallon all-grain BIAB batches.
Posted in thread: Dogs on 12-20-2015 at 01:01 AM
Daisy the beagle...
Posted in thread: Need help with consistent 'grainy' off-flavor on 12-16-2015 at 03:00 PM
I'm thinking about re-brewing the exact same recipe but with my own water profile so that I can
compare the two beers. I attached some screen captures of BrewersFriend water calcs. I'm
starting with 3...
Posted in thread: Mead Books on 12-13-2015 at 02:22 AM
Does anybody have any suggestions for good Mead making books? I did a quick Amazon search and
there was a lot to pick from.
Posted in thread: Need help with consistent 'grainy' off-flavor on 12-09-2015 at 02:59 AM
No. There are reactions which happen during the mash which only happen once which affect the
pH. When adjusting mash pH, you need to dough in, get your temp on target then leave everything
for 5 minut...
Posted in thread: Need help with consistent 'grainy' off-flavor on 12-09-2015 at 02:30 AM
If I treat all of my brew water before I divide it into the mash and sparge pots will the pH be
the same during both the mash and sparge?
Posted in thread: Need help with consistent 'grainy' off-flavor on 12-09-2015 at 02:20 AM
I have had this same off flavor in all my lighter beers! I do BIAB/no sparge so I don't think
tannins or sparge temp are your problem. It could be a mineral addition or pH issue. I usually
do 50/50 RO...