Recent content by how1

Is there an alternate date in case of a snow storm?

I'm in!!!

Thank you! I'm in!!!

Imperial IPA, all grain please.

I started out bottling. I keg now. Less work and my wife can't count the empty beer bottles in the morning. Bear Down!!!

This thread reminds me that I need to get another IPA in the works. I love IPA threads!!:mug:

My guess is steeping the the munich at 170F isn't going to give you much fermentable sugar and adding 1 lb of crystal will also bump up the final gravity. I always had trouble getting extract beers down below 1.014. Maybe next time you should steep the munich around 150 or so. It would be like...

I used glass carboys for many, many years. I was always extremely careful. One day I broke one. Lucky I didn't kill myself, since I was on blood thinners. No more glass carboys!!

I have added up to 10 ounces of sugar 2 days after fermentation has started with no problems. I don't know what 10 ounces equates to in cups, but I boiled the sugar in a little bit of water, cooled it ,then poured it in the fermenter. I've read Belgian brewers add sugar a few days after...

This looks interesting. Gonna give it a try. Thanks

I Wanta Take You Higher - Sly and the Family Stone Jam On It Nucleus Coming Into Los Angeles - Arlo Guthrie Give Me 3 Steps - Lyrd Skynrd

I always figure 1 pint of absorbtion per pound of grain. That always comes out pretty close for me.

Give him half the beer and some money for whatever equipment he chipped in for. Never brew with him again. Some things will never change. I have A BROTHER N LAW WHO IS THE BIGGEST MOOCHER IN THE WORLD!!! I have known him for over 40 years and he has NEVER changed!!

pm sent

I'd like to brew this. Looks great, but whenever I add 4 oz of chocolate malt, it turns my beer more of a brown color than red. I think I might use 2 oz of chocolate (depending on the lovibond) and leave out the roasted barley. Let us know how it turns out for you>