Recent content by HopToItHomebrew

So I did a 10% red barleywine and a 7% pale from the same batch of 24# of malt- both were hooked up to blowoff tubes running into a quart or so of iodine solution. After fermentation was complete I cold crashed. Normally at this point I replace the blowoff tubes with airlocks, but this time...

That grist looks NOTHING like an Urquell. It's one of my fav styles and I've done tons of research. I have no idea how the judges didn't taste all of this: 7.0 0.50 lbs. Rye Malt 7.0 0.50 lbs. Aromatic Malt 5.3 0.38 lbs. Wheat - BestMalz 3.5 0.25 lbs. Flaked Oats Just my 2c...

Personally, I'd go with flaked rice (added along with your regular mash) and forgo the cereal mash. Can't really comment on the yeast as I have no prior experience with it.

I'm in Johnson City and feel the same way. Just need the $ to do it. Good luck!

Typically you're only steeping for flavor from those grains. Since you're using typically such a small amount it isn't feasible to count on 1 or 2 pounds of grain to offer that much fermentability. I send most of my customers out the door with 2 pounds or so of caramalts and base malts in...

+1 on tasting first.

Usually the flavorings come in 4oz bottles - suggested use is 2oz. I accidentally used a whole bottle in an Abita Purple Haze clone and it was almost overpowering. I'd stick with the 2oz as suggested. Hope that helps!

I had a canned answer for you until the 'moisture' issue. try a desk fan aimed directly at it. Of course there's the option of buying a chest freezer w/johnson external thermostat control if you have room elsewhere, although I suppose you'd have done that already if you did. Good luck.

Sounds like the Dallas festival went MUCH better than the Austin one, but I'm pretty sure it's different folks running it anyhow. I'm looking forward to making next years in Dallas. Thanks for the update fellas :rockin:

Just throwing this out there but I'd dry hop closer to a week @ least. 2 days may not be long enough to impart the fresh hop aroma you're looking for. Good luck!

I'd have been happy with a 1.02, any lower is getting pretty dry, even for an Irish red. I'm sure you're aware, but just because the airlock is bubbling away doesn't necessarily mean that fermentation is kicking. Consider this: CO2 has a certain solubility at certain temps. The colder...

Just thought I'd bump this thread with an update on how it went. I'm just going to post someone else's review because their assessment really hits the nail on the head. At least they refunded the tickets... Dear fellow beer lovers, Help me find or tell me who hosted this event? I will...

Funk YEAH I'm going. Been looking forward to this for the past 2 months.

I use a brew belt. The belt emits a constant 75-80F. Between the belt and the chest freezer (exactly like the one you described), I'm able to keep my temps at a constant 65F. Good luck buddy.

Yes, we're in the same building. The equipment rental is one half of the business, the beer side is separate. The Homebrew side is open M-F 10-5, Sat 10-2. I just spent a couple bucks on advertising, it seems like noone realizes we're here in Johnson City (especially the ones that live here...