Recent content by kappajoe

Not even sure this was up for a minute..... SOLD pending payment

I would like to sell my whole supply of hops to someone in need.... We just recently sold our house and I won't be able to brew for awhile (at least 9 months). I donated my grain supply to the local beer club but figured someone would like to help me buy a lifetime membership here :-) Roughly...

You still looking for Pliny?

I my experience... you don't have to worry about sugar until you get in the 15-17% or higher range. Our 8-10% should not slow down the yeast in this brew... I plan on adding the Piloncillo cane sugar at the beginning of the boil and the D-180 towards the end.

149-154F was the range... basically playing around with witbier recipes and this yeast. If our beer OG is 1100... according to Beertools, 77% atten. would give us 10%abv. FG would be around 1.024

What are we thinking for mash temp?? I have used T-58 yeast a few times and gotten between 75-80% attenuation (without using sugar)... 2# of sugar plus flake corn will definitely help with attenuation once the yeast gets going, so should we use a mash temp around 156-158F to keep it around...

99 EBC is dark.... so I increased the dark malt per the recipe above to get close to the color. I also think increasing the spices alittle (from Oldsock orginal recipe) will help compete with the high alcohol content, belgian yeast, and long aging.... not sure if I have over did it though

Here is my take on the recipe... will be brewing next Saturday.. OG - 1.100 FG - 1.030 IBU - 27 14.0 lbs. Pilsner 1.0 lbs. D-180 Candi Syrup 1.0 lbs. Piloncillo Sugar (orginal has cane sugar) 8.0oz. Special B 6.0oz Chocolate Malt (maybe a blend of chocolate/coffee malt) 4.0oz. Carafa III...

i am in on the bottle exchange if you want another batch to try... SUU... sent you a PM with my sugar order... Thanks

I have been meaning to make this beer for awhile now... so I am in on this one. What do you think about adding more Candi Sryup if you take out the Flaked Corn? maybe even corn sugar...

I have made the NB recipe a few times now... the grain bill is really a great base for experimenting with different hop combinations.

welcome to the club... I have been fermenting 5.5gal in 6gal better bottles lately and always have yeast in my blowoff bucket...

see if they have biscuit

I will take a set.....

I would use CaraRed malt in place of the crystal malt...