Recent content by jbdujka

sounds good. ive made this 6 times and honestly hitting the temps is more important than how you got there.

15lbs german pilsner malt 1 lb munich malt 1lb german wheat malt .5 lb acid malt 2 oz Sterling 6% 60 min 2 oz tettnang 3.7% 15 min Mash at 149 for 60 min

i made that recipe and left it in plastic bucket to secondary for 7 months it was really good but not what i would call quite sour. i used white labs 001 in primary if i had to do it again ide use the roeslare only i would have preferred a little more pucker

ide do it more like a lager your still gonna ferment a little on the cool side

it would probably be a little lighter in color and loose a little complexity in taste, efficiency might be a little lower. i guarantee it would still be very drinkable

17.5 lbs Bohemian Pils malt 2 oz Saaz leaf 5% 60 min 2 oz Saaz leaf 5% 40 min 2 oz Saaz leaf 5% 20 min double decoction mash 122 degrees 20 min 140 degrees 30 min 158 degrees 30 min mash out 168 10 min

i made a bracket out of some metal pieces from home depot and used square nuts that fit inside the tracks of the top tier with some additional hardware to mount the plate chiller to the mast. since its not really much weight on the bracket you dont have to get too crazy on securing it

You got it man only thing you lift and pour is an ice cold beer and your pump does the work

I use gravity to get all the liquid into the brew kettle and a pump to move wort through the chiller and into fermenters that way I can get all the tiers closer to the ground and am able to mount my chiller to the center mast at any height

I agree about the 15 gallon, its more versitile.you can find good prices on large high quality pots at restraunt supply places and put your own valve on

I like my top tier a lot I have mine set up with burner on top shelf in middle and burner on bottom. You will like useing it but have to agree a pump sure makes thigs easy

Take a gravity reading and see if its done

I would probably skip the dry hop as well

i primary mine for about 10 -14 days then secondary it for around 6 months give or take depending on your taste. i ferment mine around 72 degrees. I have never used the white labs blend before but im sure its standard issue clean german ale yeast with a lacto culture. It wont even be close to...

i made one using the wyeast blend it was very good, i had to let it sour for about 7 months to get it where i wanted it