Recent content by neosapien

http://homebrew.stackexchange.com/questions/3832/whats-the-ratio-of-square-feet-of-planted-barley-pounds-of-grains you aren't going to get much barley at all, and you're still going to have to malt it yourself. if the above link is correct, and you dedicate the entire allotment to barley...

my house amber is a combo of munich/vienna/victory

i went all grain & bottling first then moved to kegging. here is my reasoning. all grain taught me a lot about the process, bottling taught me a lot about making sure to carry that sanitation through to the end. gushers are an embarrassing waste of a nice beer. you can also move move to all...

82.6% 2 row 8.7% torrified wheat 4.3% munich 4.3% vienna centennial, simcoe, citra in various proportions at 60, 30, 12, 10, 2, flameout.

" This is a minor IT goof from a server migration and those do happen." And this is why a GOOD IT department does backups first...

mmmmm, that looks really tasty. i absolutely love midnight wheat. i'd suspect that this one is going to cock an eyebrow or two.

Thanks for seeing the thread through to completion! Glad you ended up with a beer you enjoyed out of it. Cheers!

I'd let it sit another week or so. You're currently sitting around 64% attenuation. You might get a few more points out of it, you might not. Personally, I don't think you'll get much. But another week certainly isn't going to hurt anything, and could even help as the yeast have a bit of...

welcome back to the hobby ;) I can't speak as to how close that will be to stella, but it looks like a pretty drinkable beer. As far as temperature swings, you might consider putting the carboy in a swamp cooler in the garage to try to mitigate the temperature swings as much as possible. no...

We all have rights, but in a privately owned forum they have all the power.

go cry into a homebrew, or go find a good porchcouch to whine your problems to instead.

I would say it looks like it lacks direction. What were you going for other than just a dirty blonde IPA? Mouthfeel? Sweetness? Dry finish? What kind of hop character? What were the reasons for each of the ingredient choices you made?

Oh I hope you keep updating this thread. I'm super curious to see how it works out in the future and what kind of yield you get out of them eventually. I feel like this one has the potential to be as entertaining as Irenzart's walk-in cooler.

Two word answer: Tasty McDole.

that will be fine. the beta amylase range is fairly broad. one of the things i had issues with when i first went to BIAB was that when i missed my temps and added boiling water i'd end up running out of room. if this happens to you in the future, just pull a decoction and boil it up then add...