Recent content by Deckers_Beers

that sounds super tasty!!! But I would use Grade A syrup, as it's darker. From what I've read, it'll taste stronger/better in a beer than Grade B.

how much of this would you use in a 5.5 gal batch?

I did just brew another Maple Oatmeal stout, & this time I used Grade A maple syrup in secondary as well as for bottle conditioning. I added a pound 4-5 days into fermentation (after Krausen subsided), & the taste at bottling was AMAZING. Tons of maple flavor & a thick mouthfeel. I almost feel...

You mean like Aunt Jemima? Yea, that corn syrup would ferment right out, at any point during the brewing/fermenting process that you added it.

The ferm temp was around 66*, then raised to 70* for the last week. I also used an entire dry yeast packet, & re-hydrated, so I don't think the pitch was unhealthy. Although when I pitched on brewday, wort was closer to 58*-60* (cold day), & I had to raise the temp with my carboy heater. Since...

Ah, didn't know that! I thought it clumped up anything that would be in the wort, proteins, trub, & yeast alike.

I used Safale-05, but no cold crash or gelatin before bottling, just the whirfloc in the BK. I used more than a half tab of whirfloc in ~4 gallons, so I did consider that maybe too much of the yeast fell out before bottling... But then they wouldn't be fully carbed, right?

They sat around 58* for a day until I realized how cold it was there, & then put moved them into the house, so they were sitting around 65*, maybe a touch lower. I did move them right near the heater vent & put a thermometer in there, so right now they're sitting just under 70*.

I've been asking around with other homebrewers I know, & no one has seen this happen before...

I have a fully-carbed pale that I bottled about 1.5 months ago, & the green apple taste is pretty strong, to the point that it's almost cider-y on the end. It fermented for a full 3 weeks, had a stable FG of ~1.010 for a week, & my sample at bottling time tasted amazing, so the green apple isn't...

I'm going to try to resurrect this really old thread instead of starting a new one. I have a fully-carbed pale that I bottled about 1.5 months ago, & the green apple taste is pretty strong, to the point that it's almost cider-y on the end. My sample at bottling time tasted amazing, & I have a...

I'm curious as to why you're selling your system, would you mind sharing why? I'm looking to purchase a Brew Magic system in the next year, & would love to hear your criticisms. Thanks!

Thanks @TxBrew !!! Here's a photo of un-milled malt for my Maple Oatmeal Stout I'll be brewing this weekend. Very excited!

So I ended up brewing a single hop pale with loral last weekend. Brewday went pretty well, & was pretty tasty. I based my recipe on one in the Brulosophy post on the loral hop (http://brulosophy.com/2017/03/23/the-hop-chronicles-loral/). Here's mine: 5.5 gal batch Mash @ 149 OG 1.052 9 lb...

That is a great idea as well! I haven't had much heat loss since i started using the aluminum foil, though. Mostly about 1* over 90 minutes, but sometimes less. So as the old saying goes, "if it ain't broke..."