Recent content by RayOhm

Ive been doing 2.5 gallon batches in a 6 gallon Ale Pail for over a year now without any problems.

this is pretty awesome. well done!

has anyone who ordered near the end of the deal received their shipment yet? starting to think it isnt coming edit: nvm, got them this morning. caps were okay, colours a little off but otherwise pretty cool

Appreciate the help!

Anyone have any experience with CaraRed malt? I am playing around with some new ingredients and I have decided to make a Creamy Red Ale (ie with oatmeal) I typically use tasty brew's calculator to play with the recipe to get the specs the way i want them. unfortunately Carared malts are not...

just installed it, this is very weird but the beer will not come through it. cant, for the life of me, figure this out. the valve on the bottling bucket is open but nothing is flowing through. now i got to figure out a way to take the dip tube off while the bottling bucket is full. edit - it...

this still going on? i thought it expired Oct 1

this is a great idea. i just cant figure out a precise method of measuring the size of the thread on the inside (i do not want to take it apart). i have the basic 6.5 gallon Ale Pail with the red spigot. anyone know the size of thread? im thinking 3/4 inch but not sure

Interesting, what do you think about adding oats to a Irish Red just to add a creamy mouthfeel?

Thanks for the reply everyone. The commercial examples I have had are both local beers : Mill Street Red Beard and Creemore Cream Ale. Both had a very creamy/full mouthfeel. The Munich was used as the recipe I based my recipe off called for Vienna, my LHBS is very limited in its supply so I...

I am wondering how to add that creamy mouthfeel and huge thick head to a beer. I recently attempted to make a cream ale with little success, after reading a few recipes posted here it seemed like the key ingredient was flaked corn, so this is what i used. I used 1/2 lb of it in a 2.5 gallon...

I'll bite, could be fun.

Thanks again! Used the MO and the Vienna along with the coffee malt. Reduced the black patent and the honey but kept the chocolate and the roast barley as planned. Hit an OG of 1.075 (increased the boil volume a bit which explains the lower OG.). it sucks I have to wait 3 months to try it but ah...

I appreciate the reply, thanks. I am trying to get rid of some malt, hence the Vienna and Maris Otter. I may have to reduce the specialty malts as well.

I want to make a winter stout, my plan is to have it ready by January. This recipe is just made up of stuff I have and stuff I can get at my LHBS (which has very limited supply). 2.5 Gallon batch boil volume (a little over) 3 gallon OG: 1.076 FG: 1.019 IBU: 72 ABV: 7.4% SRM: 50...