Recent content by mike_in_ak

Here's the thought: how many beers can you think of where the same grain bill could result in two different beers in a double batch? For example: the same grain bill could be used in a double batch to brew both a hefe and a raspberry wheat. The hefe would use hefe yeast and the RW would use a...

Thanks to you both.

It's been a while and the info is somewhere in this thread but not on first or last page: What's the common theory on water temperature to add to mash? Something like 12 degrees over target when using a cooler mashtun? Sorry for the laziness and thanks in advance. Edit: I suppose I could...

Well if its good more must be better

Welcome back. Your threads have gone crazy. You're basically responsible for 1,232,778 gallons of home brew since you went on hiatus.

The thing you said about secondary doesn't make a whole lot of sense

Holy necro batman? Anyone have any thoughts on this?

What amount of priming sugar are you using? Seems odd. I know you said followed directions, but what amount? And what type?

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It's dead, Jim

It's dead, Jim

The number of times I have kicked myself for buying my incredibly marked up $150 burner and stand at my LHBS! Propane means cooking outside. It's awesome if you have the room. And these burners fly to boiling. Game changing.

Though maybe the dextrose dries it out?

Dunno. Bet it will be a little sweet with extract plus a pound of crystal. I would decrease the crystal, probably decrease the carapils to .25 lb, and up the Munich (if Munich is steepable rather than requiring a mash). Crystal adds sweet. Extract is already sort of sweet. This is purely my...

It happens. It is normal. You definitely don't need to toss it. Unless it's really good, then you can toss it my way.