Recent content by IndyPABrewGuy

In that case, everything looks fine. I do it all the time. The only thing I'd suggest is to let the sour beer dictate how long you age it. Keep tabs on the gravity and the flavor profile, and bottle it when you get what you want. Cheers,

I did something similar recently (July) with the second runnings of a barley wine I made. I shot for a 1.090 OG on the BW, and then about 1.030 (ended up about 1.040 after some extra efficency) for a table beer that I fermented with saison yeast then aged for 5 months on Brett. I actually...

I've done a Ginger Peach Red Ale with Saison Yeast. Dry and yummy

So 2 oz./5 gal still works as a no rinse then?

Hey all - When I started brewing I used C-Brite as a no rinse sanitizing solution. I've read conflicting reports about the necessity of rinsing or not. I know that they make .8 oz packets to be used in 2 gallons of water, but I bought bulk, which, if my memory serves me correctly, uses 2...

Most likely they are similar. What you need to check is who the manufacturer of the "American 2-row" malt is, and then compare the stats for each. There's a distinct possibility that they're close enough that Beersmith's calc's will be the same, as Pale 2-row is probably a generic entry...

Wow, didn't realize that it'd get that in depth, nor would there be any skirting of legality. Guess I should look into it a bit further. Lock away, mods!

US-05 is going to be clean and not add much in the way of fruity esters, as long as you ferment it at reasonably low temps (65F-ish). S-04 would work well, too. Good luck! Cheers,

In '08 I've gone through a "double batch" phase, making the same beer twice in a row/same day and tweaking them differently in subtle ways. Unfortunately, most of them have been big beers and have taken up a lot of "bucket time" fermenting, not allowing me to brew any "house beers". I guess...

Hey all - I'm interested in creating an Eisbock out of a barleywine I'm planning on making. Has anyone ever had any experiences doing such a thing? Thoughts on freezing process?? Cheers,

So, I'm sort of in the same situation as Wolfgang . . . I was recently offered to buy my LHBS for what seems to be a rather low start up cost, which I would move from its current location. From talking to the shop owner, he's more wine-heavy (70-30) and currently has people driving in from...

Hey all - Been gone for a while, but I'm back now, and am about to take the AG plunge. I'm doing a Saison using my buddy's rig this afternoon, so to prepare, I'm doing a PM Dark IPA. Yummy. Any last minute tips for an AG beginner? Cheers,

+1 on the train tracks, but photoshop in a penny on the tracks. I mean, something had to derail the train. Cheers,

+1. My only questions is why you sparged with all of your boil water. Why didn't you just sparge with a smaller amount of water and then top of your brewpot to your boil volume? Just a thought. Cheers,

Sounds friggin' interesting, and very traditional. If I kegged, I'd definitely try this out, and may do so in secondary with subsequent batches of this, but for this beer, I'm really looking to get a "house pale" recipe together and want to stick to what I know to start off to have a basis for...