Last Activity:10-12-2011 2:52 AM
Posted in thread: Ideal Mash Temp? on 01-19-2011 at 12:02 AM
I'm working out the recipe for a Pale Ale I'm brewing tomorrow and trying to figure out where I
want to mash at for it to get where I want it to be. I'm basically trying to get the overall
body and ho...
Posted in thread: Light French Saison Recipe on 01-18-2011 at 05:46 AM
I second the gravity comment. I finished at 1.003 with my last saison with 3711 with a really
minimal sugar addition. I'd expect to be at 1.008 or so if not lower. Beersmith always shoots
back a highe...
Posted in thread: Hop Pairings: What goes good with Simcoe? on 01-18-2011 at 03:35 AM
Posted in thread: A bit sweet on 01-15-2011 at 12:53 AM
the two things that make sense off what you said, higher than ideal FG and that's a low IBU for
an APA. Try holding your fermentation at 64 like you did for 3-4 days then let it climb up to
about 70 d...
Posted in thread: help with a Belgian strong on 01-06-2011 at 03:06 AM
I wouldn't pitch a 2nd yeast. Generally you'll do that to continue dropping the gravity, but
flavor wise, the yeasts work is done. That is unless you're looking to have a different yeast
type for bott...
Posted in thread: Flaked Rye on 01-05-2011 at 09:54 PM
that is quite a bit of flaked rye to use. It's usually good just to supplement Rye Malt so the
mash goes more smoothly. My guess would be a good amount of Protien Haze? Is is cloudy when
chilled or ju...
Posted in thread: First batch complete now what ? on 12-13-2010 at 03:11 AM
you should usually take one while you're transferring your wort to the primary, just to find
out what your original gravity is to calculate ABV and figure out how close you are to hitting
Posted in thread: This is what i have in the Brew kettle right now.. on 12-13-2010 at 02:59 AM
holy IBU's! I might adjust that around if I was you if it really is 156IBU, that's how much I'm
cramming into my 9%abv Rye Double IPA. Might dial that down just a touch. Most American IPAs
check in at...
Posted in thread: Any way I can have a wheat beer done by the week of the 26th? on 12-13-2010 at 02:50 AM
you could do a light saison. Use Pils, Wheat, and about a 10% dose of Honey Malt. Ferment with
3711 (it'll take MAYBE 5 days at most if you keep it in a warm room wrapped with a blanket) and
Posted in thread: Who Brewed beer for Christmas!? on 12-13-2010 at 02:39 AM
I just wrote up a recipe for the same thing. BIG Coffee Stout, about 7% and probably a similar
grain bill to yours, except no Munich, with honey malt :)