Recent content by MrManifesto

Step 1 - use IM to get under 100 degrees Step 2 - put fermenter in chamber Step 3 - pitch tomorrow morning when temp is right Some of you work too hard.

It's been posted probably a dozen times. Cheers though.

Chickens sure do love grains! Just started giving them the spent, they came running. It can't seem to decide whether or not it's going to rain though so well probably have to haul out the chiller water for the garden. Such hard work! Haha

Brewing a pale ale, all perle hops that's I'm going to dry hop with rosemary, mint and sage. Sitting on the porch, drinking a whiskey and water, watching the horse, donkey and dog do their thing.

I use 25% in my rye ipa and I've thought about more, but I really like rye. If you're a rye nut, sure, you could try 50% but that's higher than most go. Maybe check out some other recipes to see what percent other people go with? Rye can cause sparge issues because they have no husk, they can...

2 row will let that rye shine and 50% is a lotta rye. Rice hulls are your friend!

I do a honey rye ipa as my house brew, 3.5 pounds of rye, 1/3 pounds crystal 40, 1/3 pound crystal 60 and a half pound aromatic. It's got a nice layered, almost sticky taste.

Lactose is just there for mouthfeel, it's not really sweet sweet just kinda...creamy...

007 is a beast yeast, that's my house strain. A low mash, big starter and some 02 and I bet it could get down there. It took my imperial oatmeal from 1.093 to 1.024 but that didn't have any sugar and I mashed higher.

I'd also double that 60 min addition. After subbing out grain for sugars, your abv will probably go up and your ibu's aren't extremely high anyway. My honey rye ipa is around 7% and the calculated ibu's are 123. The malts can balance out more than you think...

Buy a vissani 52 bottle wine chiller. Fits one carboy, no modes needed. Combine with temp controller and you're all set.

I'm doing a saison with a gallon of apple cider and 5 oranges (peeled, pith removed but rind and pieces thrown into primary) Cold crashing now but samples taste great.

Here we go, thanks for breaking it down. Seems like I'd like have more temp loss, only using around 2 gallons at 97, I would think there would be more than 4 degrees temp loss. When I mash in using 1.5q per pound, I usually figure in 15 degrees temp loss (like if I'm trying to hit 152 I...

Sorr to bump this again but this still seems like gibberish and badly formatted columns to me. Anyone feel generous enough to break it down, like with a crayon?

We did it already with Harpoon. Not a pipe dream.