Recent content by malcontent40

As with all things beer , patience

I have to say that after proper aging this beer is excellent!Once the chocolate malt mellows a bit,,,,thats a great beer!

I am finally brewing today. I also tweaked it with an ounce of peated malt. Anyway , what mash to water ratio did you use ? I was planning on 1.35 quarts per pound. thanks.

Sounds good to me . I will let you know how it turns out in 6 to 8 weeks. cheers

I have been brewing for quite a while but I am going to do this as my first all grain batch next week. One question though. How long was your mash time? 90 minutes with the gallon you boiled seperately?

Thanks for the help. Its a tough one I know. Since I didnt have this problem when I did extract with grains Im thinking of looking into my mash ph.

Maybe it is my mash ph. I never tested it . I always use bottled water which I thought was kind of neutral. What kind of numbers do I have to stay under? The only other thing I can think it may be is when I chill the wort . I use an imersion chiller that I put in the last 5 minutes of the boil...

I thought that as well. I just do a slow run off in to a measuring cup recirculate a few times and drain the cooler. I refill the cooler with my sparge water and let it sit for 5 minutes. I even lowered the temp of my sparge water to 160 F . The Beer tasted awesome for about 2-3weeks after...

It seems whenever I do a partial mash(2 gallon cooler 4lbs. of grain) about a month after I bottle my beer develops a bitterness to it. It almost seems like it is going stale but it only gets a little bitterness and it doesnt get worse. You cant smell it either. And of course it is more...

Thanks for the tips. Cheers

This sounds very good.I was looking to brew something for the summer.

I made it for christmas. The beer is excellent! I couldnt find pacman so I used wyeast 1056 instead. I also used a heavy toast oak chip on it .I probably could of cut the oak back to 1oz but Inwanted a bold beer.Must follow all the ageing steps.