Recent content by griffonage

**Please read** What so many ppl fail to mention when talking about these laws is the "perspective" of the government. The reason there are NO loopholes is because the government wants its tax money. Period. The reason there will never be an exception is due to Alcohol taxes. Is you pay...

I have to disagree regarding "enough of a difference". Having made identical back to back Saison's this past Spring, I find a huge difference in flavor. One that merits the patience required to nurse 3724 to full attenuation. Now taste is of course a personal thing, however every side by side...

Black Malt is also known as Black Barley. See the chart in the link below for a description of the differences. https://www.homebrewtalk.com/wiki/index.php/Malts_Chart Also, as a side note, I recently bottled my own Abyss inspired recipe. Here it is if you're interested...

After brewing my first Imperial stout I find I've got got burn molasses on the bottom of my Aluminum brew kettle. any ideas on the best way to remove it? SOS pad is ineffective. Scraping it with a floor scrapers is also inneffective Anything I can use to dissolve it without damaging the...

Correct. Mashing takes time, the different enzymatic starch break downs happen at different temperatures. You can read more about the process in palmers book which is available online for free. The section on "Your first all grain beer", the sections on mash will explain what happens...

That's the non-mash method. Those grains primarily are for color, with touches of aroma and flavor. A minimal amount of sugar is extracted or converted from starch.

According to Palmer we're both right & wrong From his book I appreciate the 1.5 quart guide. I'll be using it as my rule of thumb. Now I need to get a handle on my water situation. My local water is extremely soft.

Tannins aren't so much a ph issue as a temperature issue. the rule I've heard is never have your grains in water over 170 F. As I understand it there are two types of extract hybrid recipes. Specialty grain steeping, and partial mash. The difference is whether you mash the grains for an hour...

I wouldn't worry about the crack's effect on this batch. Since it's fermenting there is positive pressure air flow pushing things out...so not much should get in. I second the recommendations for taking a hydrometer reading. Even when airlock activity is stopped its not a reliable indicator of...

OG 1.080 First 2 weeks were @ 76 degrees > SG 1.028 Week 3 is @ 90 degrees > SG 1.021

The esters from this yeast make the fermenting wort the best tasting "unfinished beer" i've brewed...hope that's a good sign for when its bottled, carbonated and aged!

I would guess that what you experienced with your 2nd gen was due to higher population rather than any discernible "strength" of the cells.. I've read that Wyeast smack packs are on the small side for anything over 1.058.

Aerate or Not??? Definitely or Defiantly? Neither responder gives a reason to, or not to Aerate. anyone else want to weigh in?

The Abyss is a Seasonal Reserve beer. They make changes every year, I doubt you were lied to. <Sorry for the necro, just doing research on the Abyss.>

Were you limited to 3.5 due to kettle size? I can boil 5 gal if i want/need to. Maybe I should use more?