Recent content by lcooper72

All that is helpful. The thermometer I was using came with a turkey frier, not to accurate! I was shooting for a sweeter stout, having the low temp may have turned it into a dry one:) The comment re the glass thermometers is helpful as my other one is just a good old green line floating...

Bought a second thermometer to put in hot liquor, and one in mash tun. Added my 168 water trying to get 157 mash temp. When I added the water it went to 170! I think there is a problem with one of the thermometers ( obviously). My question now is, I wanted a high temp, 157, to yield a more sweet...

Thanks! I am running out of space in the fermenting cabinet:)

So I made a big imperial stout, 1.078 OG. My previous experience with this style is wait to drink. I am thinking of racking to a glass carboy after 1 month, and then leaving it for 6. My question is, after the primary fermentation is over (holding the primary at 68 degrees), what temp should I...

Dogfishhead/Birra De Borga's My Antonia, the continuously hopped double pilsner. It is clean, and fruity, has a creamy body, and is dangerously drinkable. The other is Sierra Nevada Bigfoot Barleywine. This may be my favorite beer right now. It is hoppy, bitter, full bodied, has a nice amber...

My local hbs is rebel brewer. I will occasionally order from northern if they don't have something I want. But I gotta tell you rebel is almost always a few cents cheaper on all the ingredients. I am sure everybody loves their local, but rebel is seriously cheaper. While I make my own recipes...

Man, I think I solved my own problem. I tasted the beer today, tasted really wheaty? I thought, what the hell, I used 4 oz of wheat. Then I got to reading about temperatures and conversion. Tested my thermometer against another, and it consistently read about 8 degrees higher. I think what...

I made a nut brown this weekend, and everything that could go wrong did. Stuck sparge, siphon quit working, and most troublesome, I was going for a 1.05 gravity wort, and hit 1.03 with only 3.5 gallons of wort for a 5 gallon batch! Luckily I had some DME to amp it up a bit. Anyway, I am not sure...

That sounds delicious! I bought a bunch of NS because it is usually out of stock so I got enough for another. With the kolsch yeast what temp do you ferment at? Cold for a cleaner taste or warmer for the fruitiness?

I got mine from my local hbs, rebel brewer. I bought 10 oz a couple of days ago.

Going for an English IPA style, again I have never used nelson but hear it tastes like a white wine, I am going for a bread and wine type flavor (not a bad name:) What do you think? Amt Name Type # %/IBU 6 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 56.2 % 3 lbs 4.0 oz Biscuit Malt...

I have never done a single hopped anything, but I would like to get a feel the taste of this hop, so I think I am going for it! I will report results.:mug:

Any thoughts on this? I am thinking of going all NS hops, marris otter and biscuit grains, and Sammy smith yeast. I have never had NS hops, just going off what I've read.

I had this a few nights ago, and am in love. Found a clone recipe too from the brewer. I am thinking this going to my first Brett batch! I am loving everything from anchorage right now.

Also, unless its an imperial a stout can be pretty low ABV. What did the kit say? How many lbs extract did you use?