Recent content by Fryrish

Incase anyone who is subscribed cares.... The choc stout turned out great. Fermentation was a little weird with the US05 as the Krausen never fully fell. I left it in primary for 4 weeks and the grav stabilized at 1.017 after about 12 days. I have it force carbed at 9psi at 38 degrees. I let...

What about contamination? is it not a concern this close to pitching?

What about contamination? is it not a concern this close to pitching?

im in

I just brewed last weekend and I did my mash and strike water indoors and boiled out on the patio. I did most of my beer monitoring from the safety of the inside out the window. Had to brave the elements waiting for the boil and adding my single charge of hops and then my nutrient and irish moss...

I did an Irish red last year that turned out really well. I actually found one kicking around in the back of the fridge mid summer and it had improved a lot! Just as an experiment maybe you should hide a bottle or three away for a few months in cold storage. At any rate maybe we can find a few...

So whos brewing what? I just got done doing a Parti Gyle batch of Barleywine and Bitter. I am going to make a Dry Irish stout for St. Patricks day and am putting together a Hefewisen recipie for some late spring brewing. What are you guys brewing and maybe some akron area people can meet up...

They rotate some great stuff there and most of the staff is very knowledgable. I am a frequent visitor.

Looks like im late to the party on this thread.... anyway im in Kent Ohio so not far away. would love to get together and share beers and such....subscribed....

I just bought 3 kegs from this guy. He was on his way to KY and I live in OH. He actually met me at a McDonald's on his way to KY to sell to me. Great guy and if you are local you should try and trade him a keg of homebrew for a few kegs. He says nobody has ever offered that trade to him before...

Is it safe to assume these hops killed OP?

I am going back and forth on this idea myself. I want to do a 3 gal barleywine or tripel or something huge and take the second runnings and make a pottersbier for February drinking. So my biggest concern is yeast choice because to save money i want to use the same yeast starter (a huge starter)...

A couple of questions: Why would you mash lower to get a fuller body beer? Everything I have read in books or on here say that higher mash temp produce more dextrins and "cheweyer" wort. Why would you add the roast malt at the end of the sparge? I mashed my roast malt with the rest of my...

For all who are subscribed: I brewed this stout yesterday and stepped up the grain bill to make 6gal instead of 5. I went with 1oz Goldings as FWH and 1oz at 60 min. I staggered my Chocolate additions to 40 and 20 mins, each addition was 3 oz unsweetened bakers chocolate. For the yeast I went...

do you guys thiink nottingham ale yeast would do well or is it too highly attinuative for what im going for?