Recent content by lway4life

First label, hopefully many more to come....

Is a mashout needed for batch sparging? I have read conflicting details lately. I was under the impression that since batch sparging takes much less time until the boil is achieved that it was not a big deal, as opposed to fly sparging.

Infection / sanitation was my first thought. I tasted some of the remaining beer that I was able to capture from one of the gushers and right away I could tell something was off. I thought that maybe because of all of the activity the yeast did not settle into the bottom of the bottle, but now...

Ok, I boil the priming sugar in water and cool it and add to the bottling bucket then rack on top. I think that it is mixing equally but who knows. I do use san-star but have always mixed with tap water. Not too hard, but I do not pretreat or use distilled. For using San-star, should I...

Twice, from two different batches, my beer has exploded upon opening. Once the seal is broken the head rushes out of the bottle and goes everywhere. Neither of the was shaken up, nor were they at different elevations. The other ~48 bottles were carbed just fine and the pour was nice with a...

So I am planning my first American Stout and would like some feedback on the recipe. Here it goes... Mash 152 for 60 min GRAIN BILL 10 lbs 2-row 8 oz roasted barley 8 oz chocolate malt 8 oz munich malt 8 oz crystal 80 8 oz flaked barley 6 oz flaked oats HOPS SCHEDULE 2 oz...

Brewing my first american stout soon and wanted some feedback. Recipe is as follows: 11 lbs 2 row 12 oz coffee malt 8 oz chocolate stout 8 oz of munich malt 4 oz carafa malt 4 oz flaked barley 1 oz cascade at 90 min 1oz fuggle at 30 min 1 starter of US-05 Mash at 152 for 60-90...

Excellent!! Thank you. I have been throughly reading the post for almost 3 months now and this was my first post. I have found this to a great resource as almost of my questions have been answered here. Thanks!

Trying to put together a recipe for a stout and can not find information relating to typical max. ppg for Coffee malt or Carafa malt. Does anyone have any typical values that they use?