Recent content by puttin4doh

BrewMU, what were your late additions? I've heard from some others that the dill can be overpowering, so i've scaled back my plan a little. American wheat planned at 1.047 and 25 IBUs. Mt. Hood bittering, then .25 oz Sorachi @ 15min (for 7 IBUs) and .5 oz Sorachi @ 7 min (for 7 IBUs). Too...

Thanks guys, I'll give the low mash temp a try

Quick question for the WLP002 users, it seems like this yeast could have a very low attenuation. I'm trying it in an APA that I've made a few other times, and I don't want it to finish too high. Normally I mash at 156 degrees, and using WL's Irish Ale yeast, it ends around 1.012. When I plugged...

Looking to make a very sessionable Belgian, employing more clove flavors than anything else. I've tried this beer a few times with various yeasts/grain combinations, and WLP570 is the way to go...By definition and tradition, it's not a true belgian, but it tastes like a great Mini-Leffe @ 4.8%...

Thanks again for the help, all. I ended up using: @72% Eff. OG - 1.057 FG - 1.006 SRM - 8.1 IBU - 41.9 8.5 lb pale 3.0 lb Munich .25 Crystal 60 .25 Biscuit Mashed @ 152 for and hour (I was shooting for 154) .5 oz Chinook @ 60 .5 oz Cascade @ 20 1.0 oz Cascade @10 .5 oz...

Nice article, so maybe the mistake was in too much of similar Cs. The fruit loops recipe had 10% C-60, and another 8% C-80 (with some CaraPils as well). Those have to be too similar for using together. So, how much Munich have people used without overdoing it? I've seen recipes on this site...

Yeah, I guess that's the big question. You get the same color from your suggestion, but since the last batch, I'm a little gunshy on the % of the crystal malts. (albeit a VERY small change from 2.5% to 5%) You can get the same color in this recipe from: .3 C-120 .6 C-60 1 lb C-40 or 2...

Hey All, So, after getting used to my all-grain setup, I've been trying to put together an American Pale Ale recipe. I tried one a few months ago, but didn't really think too much about the ratio of Crystal malts in my grain bill. Looking back, it was around 23%, and was WAY too sweet. Even...

bh10, I think I'm gonna have to go back to your suggestion. The batch has aged a bit more, and I taste more phenolic-flavors than I first noticed with WLP550. What do you you think about getting it dryer? It's already mashed at 148...has anyone had much experience with the Cream Ale strain...

yeah, I thought that was the case. I tried the WLP029 kolsch yeast on a previous try, but I couldn't get FG down far enough for me. I'm sure you're right, but this one turn out very close. :mug:

I know this has been done a few times, but I've been tweaking with the various recipes here, and this one turned out perfect....compared it to New Glarus, and despite making mine slightly lighter in SRMs, it's virtually spot on. Notes - I have efficiency issues, so for the time being, I'm...