Recent content by kbuzz

Bottle bombs? Nah... But if you have some hoppier stuff, I might be worried about temp. Just for the love of gawd, make sure it's out of the light.

buncha new glarus beers - black top, coffee stout, snowshoe

I've collected all my runnings and ended up dead on with my pre-boil gravity. Thanks for the responses everyone - I say it all the time, but one more won't hurt... I love this site!

Is that just a semantic difference or should I do something differently than I typically would with a batch sparge?

can't get the software to cooperate for some reason... 2 sparges of 4.2 gallons heated to 184 sound right??

giving this a whirl here in a few hours...any input?

I recenty acquired a keggle that I plan on using for a double batch this weekend. I took one of my regular 5 gallon recipes and used my brewing software to double/tweak the grain bill, readjusted the hop schedule, etc... The one thing that's really giving me issues is the mash schedule. I...

Just do an all Nugget continually hopped DIPA!

sierra nevada pale ale - an old standby - and a damn good one!

Well, Matt - you'll be happy to hear that I rebrewed this batch earlier today and it was a much better experience...had an additional thermometer on hand for calibration, etc...all went perfectly according to plan...nailed my OG, temps... Can't remember the name of the digital thermometer...

I guess I could probably be labeled as wasteful, but I just wouldn't keep this around...it didn't taste "BAD" per se, but definitely a touch too sweet and not what I was after...every bottle I cracked would remind me of my failure...I wouldn't be able to look past it...to save myself that...

yep - was a cheap batch anyway...just gonna try again this weekend. I ferment at about 65 ambient all year...been at 1030 for 3 days now...it's not moving. Of all the issues I've had brewing, they all involve a damn thermometer...time I bought a nice one.

Brewed a Nut Brown a couple weekends ago. Was intended to be a sessionable beer with an OG of 1.049. My thermometer was somehow WAY off during the mash...LIKE 20 DEGREES OFF!!... so instead of mashing at 154, I was probably mashing at about 174...OG ended up at about 1.041 toward the end of the...

Celebrating a successful brew day by sipping on my homebrewed Sour Blonde/Berliner Weisse that I aged on Pinot Noir soaked oak chips. Just wrapped up brewing my "Three Nut Brown" - brewed with crushed walnuts, pecans and almonds added to the boil. Happy 4th everyone!

There are some yeast strains designed to sit in that temp range and can be used for these sorts of hybrid beer styles - I wouldn't think that WLP001 is one of them though...but also can't speak to what might be a better choice...maybe other members here can help w/ some suggestions...