Recent content by eriggity

I got the same numbers with brewsmith but wondered if the small boil volume would somehow decrease bittering extraction . Looks like .16 gal (20 oz) of pure water will make a 502 IBU tea. Diluted to 5 gal will come out to a 16 IBU increase, like you said david_42 :D . So I went for it with...

I am trying to increase the IBUs last minute on an low IBU IPA. I'm Looking for some advice/input on how to go about adding a hop tea. I was thinking to just boil .5 oz of hops(12% AA) for 30 min in about 20 oz of water and then strain & cool => add to the secondary (5 gal). Problem is...

yea I used this gravity/hops graph I found on the net ( http://www.brewsupplies.com/hops-gravity.htm ) to pinpoint 42 IBU as straddling the line betwen hoppy and extra hoppy. Maybe the graph doesnt take into consideration thant I'm doin an IPA. What would you folks have put the IBUs at. (dont...

Ive got my own All Simcoe IPA goin right now (just put in primary), Hopefully I can weigh in on this important debate in the near future. Heres my recipe for interested parties: 3 lbs Light DME 5 lbs Pale Liq. Extract 12 oz. Biscuit Malt 12 oz Caramel 40L 4 oz Flaked Wheat .5 oz...

I ended up going with this recipe : 3 lbs Light DME 3lbs Pale liq Extract .5 lb Carmel 40 .5 Caramel 80 .5 Munich and 2 oz roasted barley Used Columbus and Amarillo hops Its in secondary now with gelatin fining. The color looks slightly red against the white dryhop bag but I wont...

I recently made a Red ale that came out brown; using a recipe that called for 8 oz each of Munich, Caramel 40, Caramel 80, and 2 oz of roasted barley as specialty grains Whats the real secret to getting a deep red hue?

Probly belongs in Gen Techniques, apologies!

I put 1 table spoon of gelatin into 1/2 pint of hot (microwaved) water and the gelatin granules all completely dissolved. I dumped it into my 5 gal carboy before racking into it as secondary. Is this the right way to use gelatin as a fining agent? (there was a warning against heating the...

Greetings , I am toying with the idea of making a citrusy red ale. Can anyone predict how racking over blood orange chunks pan out? I know some people rack over fruit and other ingredients but what can I expect with citrus fruit? Any ideas or links are appreciated Also what do you all...

Heres a recipe I ran across for an Old Ale. The author was trying for an approximation of Old Peculiar, but said this turned out different. I'm looking for a Usher's 1824 Particular recipe myself ; can anyone dig one up for extract/steeping brew.:confused: Old and Faded Ale 6.6...

Hi Gang, I just signed up. I'm a relatively new brewer with 4 extract brews under my gut... er belt. I did a traditional belgian wit first using cardamon, orange peal and coriander with Saaz hops. Steeped with flaked wheat and 2 row. Came out most tastey, but more like a smooth sipping...