Recent content by Juno_Malone

How much of that syrup did you end up using in a 5 gallon batch? The entire 1 cup of sugars worth?

See my answers in bold

Do you have a tested/good method for adding rhubarb to beer? I was thinking about doing a rhubarb strawberry sour as well, but rhubarb seems like a trick one to work with - I was thinking sanitize, freeze, thaw, blend, put into secondary and rack on top of?

Was planning on brewing a gose...this is my second time kettle-souring; first time went great. This time I accidentally skipped the step of bringing the wort to a boil after mashing/sparging, which I think is where my trouble began. Mashed at 150, sparged at 175, collected 7.2gal of wort in my...

Great, thanks for the reassurance everyone! Mash water is heating up as we speak.

Hmm apparently Ferrous Sulfate can cause metallic off-flavors at concentrations at or above 1.5-3 mg/L. Hopefully there's just a tiny amount in the grits...

I'm brewing a Citra cream ale tomorrow that calls for 3 pounds of flaked corn. The HBS was all out, but a quick google search suggested instant/quick grits as a good substitute. So I picked up a few boxes of instant grits from the grocery store, but after looking at the label, there is more in...

If I was going to add grounds to 2ndary, I'd want to do it no more than 36 hours prior to bottling - if the beer sits on the grounds for longer than that, I think you'd start to get some off flavors. And then I'd have to worry about the coffee grounds clogging up my siphon and potentially...

Thanks, I didn't realize HBT had an official recipe database - I'll look into adding this. Coffee malt is just a roasted malt, I think Simpsons makes it. ~150L, here's the description from NorthernBrewer: "A dark roasted malt on the lighter end of the chocolate malt spectrum. It will impart a...

Picture quality isn't great, but I'm really happy with how this turned out. The hop flavor is really well balanced, and I really like the overall grain bill. The head retention isn't quite where I wanted it to be, but then again, almost none of my beers are... The only other thing I would change...

So, this has been a project of mine for some time - I spent some time attempting to "reverse-engineer" Rogue's proprietary hop varieties they mention in their recipe for Cold Brew IPA...

Cool, thanks for the replies! As a follow-up, do I need to worry about my mash being so thick (1.12 qt/lb) at the start and so thin (1.83 qt/lb) by the end? Or is that just the nature of infusion mashes.

Hey all, I don't have a ton of experience with infusion mashes; I've done them once or twice with mixed results. I'm planning on brewing a Czech pilsner this weekend with the following mash schedule: Step 1: 146F for 35 minutes. 9.52 quarts strike 160F (1.12 qt/lb using 8.5# grain). Step 2...

Do you know what the estimated OG of your beer will be? How many gallons do you expect to put in to your fermenter (you mentioned it's a 6.6gal fermenter, but you won't want to fill it up all the way unless you plan on using a blowoff tube)? These two things affect how big of a starter you'll...

I think it's pretty common to start Belgian yeasts in the low 60s and let them ramp up (in a controlled fashion) to the high 70s/low 80s. Your beer will be fine (if not delicious!).