Recent content by oswegan

One question about this. Is that your total water volume? Are you not doing any sort of batch or fly sparge here? Thanks.

Thank you. That's extremely helpful and the photo is great. I'm going to scale this up to 7 gallons and give it a whirl.

My notes say 152 degrees and I used Wyeast 1968 London ESB. My grain bill was the same as yours except that I used US Crystal 120 rather than the English 130. My hop bill was a little bit different too. For a 14 gal batch I used 2oz Cascade,1.5oz Willamette and 2oz Chinook for 60min boil; 2.5oz...

I used Newport and Cascade in a fresh hop red in the fall. I really enjoyed it. I used it for both bittering and for late additions. Not sure that helps because fresh hop beers are so unique.

This turned out good, and I am sure it will be enjoyed and consumed by the masses. That being said, I have to admit that I liked the Simcoe Golden Promise smash better than the Cascade. I guess I just realized I am not a huge fan of Cascade hops all by themselves. I like the more citrusy...

I brewed my version of it at the end of October. It's in the keg now waiting for the holiday. Here's my recipe that is essetially based on what I have heard is the Brewery's original recipe: 7 Gallon Batch: 15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.74 % 2.00 lb Caramel/Crystal...

I did something very similar to this: https://www.homebrewtalk.com/f85/new-mlt-manifold-shiny-coppery-goodness-115230/ Mine was a Coleman Xtreme 70 quart and my manifold was copper like in the photos with four lengthwise tubes connected at the ends. It is a great setup that can do 5 or 10...

Whenever my beer becomes crystal clear I know that the end of the keg is near But I rarely ever fret or fear I just hook up another keg of beer.

I haven't had this beer, but I will say that for an IPA 2 lbs. seems like way too much crystal, considering only 11 lbs. of two row as a base.

The best beer I have made in the time that I have been brewing was a super hoppy black IPA modeled after Stone's Anniversary XI, or Sublimely Self Riteous. It is so simple it made my head spin. It is like drinking a black hop syrup - absolutely unbelievable and remarkably quick to ferment...

I just aged one in the keg for 10 months. Man is it good. I can't keep my paws off of it now that it is on tap. So complex - all of the notes of vanilla, chocolate and coffee are there. I'm not saying people should wait that long, but if you have the patience, it is well worth the wait.

Would Hallertau be an ok substitute for crystal hops? It is just a small part of an overpowering dry hop bill that includes simcoe and cenntenial, so I'm not sure how much it will really matter - except that I don't want to buy any crystal hops.

This is a cool link that has a few of their recipes, including the 2008 Maharaja: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=13157

I don't think you're going to notice a huge difference there, unless you go with a really low ibu and go light on the flavor, aroma and dry hops. Then you'll be sick of Amarillo! :cross:

This according to Fresh Hops in oregon: At the end of the season you can bury healthy bottom vines for propagating new plants the next spring. Simply bury the vines in a shallow trench and mark their location. In spring dig them up and cut them into pieces about 4 inches long. Make sure each...