Recent content by kansas_cty_shfl

I'm planning a beer inspired by one of the beers in the Sierra Nevada Beer Camp 12er, Maillard's Odyssey (my favorite of the bunch). I use the term "inspired by" instead of "clone" because I don't think I have the brewing skills, and I certainly don't have the recipe formulation skills, to make...

Thanks for the tip on the flameout addition, this is actually my first time doing one. Do I stop chilling to let them steep for a half hour, or keep going and just make sure there's at least a half hour before it goes in the fermentor?

Planning on brewing a hopped up red ale tomorrow as follows: 9 lbs 2-Row 10oz CaraHell 10oz CaraMunich 4oz Pale Chocolate Malt 2oz Centennial @ 60min 2oz Amarillo @ flame out 2oz Centennial @ flame out Giving credit where credit is due here is the original recipe...

Nice work so far. Out of curiosity what made you go with the EBC III controller? I'm also curious about the size of that room. The wife and I are looking at houses now and room for a similar build in the basement is a necessity.

Sounds pretty good. Bought my supplies yesterday and plan on giving this a shot this weekend. Maybe I can crack a taster bottle by Christmas.

So I built a hopspider yesterday and have been second guessing things ever since. My major reservation is that I used galvanized bolts, nuts and washers so now I'm concerned something will leach off into my beer. Obviously it's not touching the wort but does get hot hanging out above everything...

I think you're mistaken, his name is Heisenberg, and he makes the best meth, not malt.

I've considered infection and fermentation temps but I really think I have both those in check. Admittedly its always a struggle to keep my fermentation temps in check but I can keep it below 70. My last batch got up to about 75 for about a day, but that was probably three weeks into it. I'm...

I actually do have my water profile, and since I was cleaning up my office recently it is actually readily available. Here's what Ward Labs had to say. Na: 3 K: < 1 Ca: 19 Mg: < 1 total hardness, CaCO3: 52 NO3-N: 0.1 SO4-S: 2 Cl: 3 CO3: 6 HCO3: 58 total alkalinity, CaCO3: 58

Need a little help here. I've had a pretty consistent off flavor in most of my beers. Sometimes it's faint, some it's not, sometimes it's not there at all. I'm thinking it's a band-aid like flavor and my tap water has chlorine in it so I'm wondering if that is the culprit. I began filling up...

Anyone know if the amount of time it takes to get to a boil affects this at all? I brew on my stove-top so there would probably be about an hour from the time I did a FWH until it actually got up to a boil, not sure if that's too long or if it doesn't make any difference.

Yowza, that actually does make me feel better. I thought I might have the start of a pellicle but since it doesn't have that web/skin/slimey/bubbly look I'm thinking it's just some harmless floaties.

If it's your first AG you'll have lots of other things to worry about without tinkering with the water. I also have super soft water and the batches I have done have all come out fine without adjustments (though I will say I have not done a stout, did do a red and a holiday brew that had a nice...

Still smells super cidery but since nothing seems to be growing I'm thinking I might be ok.

I actually just stumbled across a 12er of this I forgot I had that I think is almost a year old. Should be interesting to see how it is after a year. To anyone thinking about brewing this do it! It's a great brew for the holidays.