Recent content by JohnRudolfLewis

Thought I'd share the renamed recipe.... I'll update you all once it is finished with some tasting notes... BeerSmith 3 Recipe Printout - http://www.beersmith.com Recipe: Rudy's Afterburn IPA Brewer: John Rudolf Lewis Asst Brewer: Style: Specialty IPA TYPE: All Grain Taste: (30.0) Recipe...

There I was, enjoying an evening brewing session after a long day of chores around the house. So looking forward to tasting this new attempt at a Hazy-IPA a few weeks hence. Totally chill. The boil was over, it was time to chill the wort down to my whirlpool hops addition temperature. I cracked...

According to BeerSmith, if I only add hops during steep/whirlpool and dry hopping, I can add quantities of hops that I've never been able to before and still keep the bitterness at the levels I like. I want through the roof flavor and aroma, and yet not go above 70 IBUs on a Pacific Northwest...

bump

Oh, and I forgot to mention, I plan to taste a sample after 4 weeks, with the espresso and cacao in there for 2 weeks at this point. I will dry-hop and/or add/remove cacao nibs as needed and let it sit in the primary for another 2 weeks. Once bottled, I plan to let it age for 90 days.

I'm a beginner all grain brewer. I've never brewed a big beer before. I'd like to try. Other than my very first batch, I've always formulated my own recipe. But I'd like some advice on this recipe before I try it. First, some background. I recently tried both Oakshire Overcast Espresso...

I added the hops after a week.

I have not yet taken a hydro reading. Airlock clearly shows that the yeast are still busy. I don't want to needlessly open the bucket.

I brewed up my own recipe for a Cascadian Dark Ale. After a scary vigorous first few days when I had a blow off tube collect about 2 cups of slurry, the airlock has not stopped. I'm now at the 15 day mark. The airlock is still at it, one bubble every 20 seconds or so. This is my third brew ever...

Today was bottling day. Filled 23 - 22oz bottles. The yeast cake was almost up to the 1/2 gallon mark. Lovely stuff. Felt bad pouring it down the drain.

Checked the gravity one day early. Now I can relax and wait. It is already at the FG that the recipe called for, 1.014 So this fermentation started right when it should have, within 24 hours, and finished its vigorous phase in just over 2 days, quicker than called for. The temperature has...

Airlock activity has stopped completely. Wondering what the gravity is at, wishing it was not so hard to check it. I think I need a refractometer so I can check it by pulling a couple of drops with a pipette via the airlock hole. I am still planning to open the lid and pull a sample this...

Airlock activity has dropped off substantially, only one bubble a minute. By shining a flashlight through the pail, I can see that the krausen layer has gone down too. Perhaps this weekend I will check the gravity. The smell is amazing. Hints of vanilla and banana. I wish the hole/grommet was...

I'm not concerned about how the beer will come out, everything I've read says not to worry. I'm was just answering the previous reply about a foam over. I don't think I need to worry at this point, nice and steady so far.

The rate of bubbles is about one a second, nice and clear, no trace of the blob. It is a 6 US gal bucket with only 5 gal of wort, that should be enough space, no? I put down a plastic garbage bag to protect the floor just in case.