Recent content by OhioGrown

A few of my buddies and I are planning to brew a batch of beer over Christmas this year and then age it a year or more. We came up with the idea for a strong Belgian Stout that would include dark candi syrup and Brettanomyces in the secondary. Here's the recipe so far: 5 gal batch OG 1.098...

Makes sense, I just had a bit of this I could get for free but it might be more trouble than it's worth.

I had an idea of building a counterflow chiller using copper tubing with fins (like for water baseboard heating). I was thinking to use pvc pipe for the outer water flow. I was just wondering if this was practical. The tubing has those nifty heat exchange fins but it usually comes in a pretty...

I was 19 when I made my first batch. My buddies mom let us get away with anything. It was a spruce beer and is still probably the best beer I've ever made. I'm 25 now.

I just bottled some of this in late April. I used Kent, Williamette and Hallertau hops instead because it's what I had on hand. It came out really good. I was looking for a nice summer afternoon beer and this is really doing the job.

68 degrees F

Well I gave it some more time but its still going. this beer was brewed 3/17 and its still has plenty of activity. I dont mean its just the air lock thats still bubbling, I can see bubbles regularly rising from the beer. The gravity is going down a little, it's aroud 1.020 now, samples still...

I'm pretty sure putting lemon or any fruit in a hefeweizen is frowned upon in Germany.

I don't know, I'd just like brew the best possible beer I can and the recipe called for it. That, and I'd like to expand my brewing experience some. You may have not done so in the past, but I 've heard of plenty of other people who do protein rests for wheat beers. If I'm really wasting my...

I'm doing an American wheat beer tomorrow which involves 5 lbs of wheat, 1.5 of flaked wheat, 4 lbs of vienna, and a half lb. of honey malt. My question is, is there any benefit in just including the wheat malt and flaked wheat in the protein rest, and then adding the barley malts when I bring...

I believe brown sugar has a ppg of 1.042, which is pretty darn close to dextrose, which is what I assume you normally use. I would think 4-5 ozs would do the trick., or 2/3 cup, but you probably dont want to pack it.

Yeah, I definitely tap the hell out of that thing before I read it. We'll see what happens I guess.

Perhaps. I'm using the Bee Cave Rye IPA recipe from the recipe archive on this site, BTW. Just seems weird to me that the SG wouldnt budge at all after a week of steady bubbling.

I brewed an AG rye IPA a little while ago. Everything went really smooth. I mashed at 154 for an hour, got 4.75 gal into the fermentor at 1.066. My yeast was a rehydrated packet of Safale-05. Things started normally and I got a decent krausen, but after about a week it seemed fementation had...

Normally I buy my grains pre-crushed from Midwest as I don't have a LHBS. However, recently on a trip I bought a 10 lb. bag of pre-crushed pale malt, packaged by Muntons (the shop did not have a mill) in an attempt to save on shipping. So yesterday I tried to brew an Irish Red where the Pale...