Recent content by Nightstrife

Yes. It will all settle out between primary and the optional secondary.

Considering this is an oatmeal stout, and brewed with mostly British ingredients and yeast. I would lean towards entering it into the 16B category. The American stout tenst to be alot hoppier and rosty than the British oatmeal versions... As a side note don't necessarily listen to a judge...

You could. But bare in mind that you will probably loose the biscuit / nutty like flavors. Its not a lager per se but you may consider adding a diacetyl like rest as you could introduce those types of buttery off flavors. On a positive note 6 row should have more protein and thus contribute...

Brewed a brewers best extract American amber ale kit - turned out great. Not quite to style but delicious non the less.

Thabk you! I usually mash this recipe around 154 (not much lower that 156) and it finishes around the same place... In truth it seams that the swing is a bit more extreme for lower body/alcohol.

I have a quick question on your mash. Are you using a single infusion type or are you raising up to that temp? I ask because I recently did a Dunkelweizen with all the steps for a traditional step mash and I accidentally overshot my low sacc mash and went right into the hight sacc mash at...

White Labs website states the optimum fermentation temp for wlp001 is 68-73f. I have used this strain a lot and I usually pitch around 70 to get the yeast going. At the same time I pitch I drop the air temp around my fermentation bucket to 64 ish degrees. I usually hold that temp for about 4...

Thaks guys, This is going out on a limb. Would this be a good category to enter this in a comp? Its almost a light porter...

Didnt see these get attached...

Thanks!

Hello friends. I recently brewed a batch of beer and went with a bit of instinct at the home brew store. I had a base recipe that I have been tweeking for a while. The problem is they ran out of a couple ingredients so I subbed stuff based on my gut. Now I have a delicious new recipe that I will...

Next brew! Just finished bottling my last batch. This will be perfect for the start of Summer!

Yeah I think your about right. I leave this in the primary for 3 weeks, dry hopping for the last week. Two weeks of bottle conditioning. It generally tastes better at the third week of conditioning. Then its really good till its gone.

I usually let the beer sit for two weeks, then dry hop for a week. But in reality you could hop and bottle as soon as you get no change in hydro samples. This method, however, does not allow for the yeast to clean up any off flafors that were produced in tje first few days of the ferment.

Thank you Yooper! I have used this recipe for all my ales. I have tweaked it a bit from time to time but I wanted to say thanks. The batch I have going now has got an extra pound of MO and since I got the last 1.5 pounds of vienna I subbed 1.5 pounds of victory. I know they are not even close...