Recent content by ktraver97ss

Thats what I figured, really hope it helps. Thanks!

x2 I just got a bunch of rahr 2-row from them that looked like a bad crush. We usually get 78-80% eff and this one was 66%. I was pissed as were were making an Imperial IPA which is going to be way too hoppy now that its not even close to Imperial. Good thing i dont mind a palate wrecking...

Would it be bad to pull one out of the kegerator now and age at room temp for a while? I guess it sucks anyway, doubt it will make it worse.

So, last weekend we had a chili cook-off and we tapped another keg of the brown that had been aged and carbed differently. This one has been at room temp in the keg since early Dec and we just carbed and chilled for the party and it was excellent! The head was exactly what I was looking for...

Nice lacing!!

Why do you want to bulk age it that long? Id give it a month or two in primary and then bottle age it.

I doubt its time, everything I read tells me conversion is done in less than 60min. Why would you step mash if your using 2-row? Im guessing its sparge related or too deep of a grain bed. If it only happens with big beers Id upgrade your mash tun.

Oh sorry, failing at reading, why did you transfer to secondary when the beer was still at 1.050? Yeast still had a lot of work to do. Id wait for some more experienced brewers to confirm, but if it were me id make a quick starter with that same yeast and repitch. Leave it alone for a week or...

Good point, what temp has this been fermenting at? Seems like the yeast has stalled out and went dormant.

I want to try something like this with some nelson sauvin, sounds delicious!

We use 2% choc malt in our black IPA and I love the tad bit of roast and depth it gives the malt character. On the other hand we went in another direction with the hops and use all citra.

Yeah, thats the plan, but Tom Petty wasnt lying, the waiting IS the hardest part.

I dont have a ton of experience, but just did a 15g wheat wine that went 1.100 to 1.019 in ten days. We put in on 2 huge yeast cakes from a much larger batch and then added 2 viles wlp530 at day 4 so there was no lack of yeast. It sat in primary for a month and half, a small amount of brewers...

mmmmm Daisy Cutter

I think it goes back to the age old saying, "Haters gonna Hate". I get a lot of **** for being a beer snob from my old bmc drinking friends, but at the end of the day ill have a miller lite if thats all thats around.