Recent content by PorterIdontknowher

1. There's no base malt. This is just steeping grains to extract sugars and flavors from the crystal malt. The fermentable sugars all come from the DME and the apple juice. (Technically, some of the starches in the crystal malt making process are also converted before the kilning.) 2...

It will be different, but not bad with the dark malt. The dark malt will impart a bit roastier flavor to the graff. I wouldn't worry about the torrified wheat. It's main purpose is to add some head retention. Without it, you'll pour a glass, it will produce a small head that will collapse...

Unless I'm mistaken, honey malt is basically like a crystal malt, so you can use it as a steeped grain without mashing.

For a similar amount of rye or wheat, I've used 1/2 lb of rice hulls... I'm batch sparging in a Coleman cooler with a braided hose, and I haven't had a problem. How did I pick 1/2 pound? It was a 1 pound bag I bought at the lhbs and it looked about right. I had no problems with 5 lbs and 6...

Agreed... and Fermcap is your friend here... I haven't come close to a boilover since I started using it...

Yo dude... so your grain bill for your IPA didn't balance the hops out given the characteristics of the yeast. If you want more malt, raise mash temps, add some more light crystal, use something like Maris Otter instead of 2-row, a couple of pounds of Vienna... many options... each will...

Next meeting should be 2nd Tues of November: 11/8 @ timberwood grill

Gotta agree... I made several really nice blondes/pale ales/IPAs, along with a Koelsch with WLP029 last winter. But it needs to be in the low 60s. (I tried to make a second Koelsch this spring before I had temp control and a sudden warm spell that put it into the low 70s gave it a very...

The only reason not to go bigger would be that as dimensions get larger things can get harder to fit places. My 5 gallon pot will get under the kitchen faucet. My 9 gallon I need to use the sprayer to fill (at about 1/2 the flow rate). Just a thought...

I've got to agree here as another Virginia resident. Living in the Charlottesville area we have some pretty solid wineries, plus Starr Hill, Devil's Backbone, Wild Wolf, and Blue Mountain in the area... My problem with some of the Virginia wineries isn't the quality, it is the price point...

I ended up buying 4 oz of Citra to try them out as part of a hop pack from farmhouse brewing supply... I brewed what was supposed to be a fairly simple 30ish ibu blonde ale... 8.5 lbs 2-row 4oz Crystal 40 4oz Crystal 75 .5 oz Magnum (10%) @ 60 .5 oz Citra (12.4%) @20 .5 oz Citra @5 1 oz Dry...

I put the kettle on a table, and I siphon out of the kettle. I put a funnel with a wire mesh strainer in it in the better bottle and I wave the tube back and forth over the strainer to help aeration...

I've done about a half dozen partial mash batches using a strainer bag in an unmodified 2 gallon cooler. Using the spigot worked, but one thing I discovered was this: If I slid the big plastic stirrer down between the bag and the inside of the spigot, the bag didn't get pulled in with the flow...

The amount of rye you have will be very noticeable, but not objectionable. In January I brewed a PM Rye PA with: 5 lbs Pilsen LME 1 lb light DME 2 lbs Rye Malt 1 lb flaked Rye .5 lb Carared .25 lb crystal 40L I did the PM BIAB, so I had no problems with sticking... My hop...

The term I've heard is either catty or more bluntly, cat pee... from some tasters... with that in mind, 10 days ago I tried to brew a moderately hoppy blonde with about 29ish IBU consisting of .25oz of Magnum (10%) @ 60, .5oz Citra (12.4%) at 20min and again at 5min... Well... you know what...