Recent content by RedShirt

Thanks for the response, build.

Update! Making progress: using hop bags to restrain hop material going into fermenter. And getting most IBUs from a whirlpool addition seems to be working well. Want to give my pale ale another week or so before the final answer though. Thanks again folks!

Hi there - after a couple years of gentle cleaning, decided to give my trusty 10 gal aluminum kettle a good cleaning and re-passivate. Used a small amount of oxiclean free and some scrubbing (didn't soak). Looked good, so rinsed well, filled with 8 gals of water and boiled for 30 minutes...

Does it include bacon as an ingredient?

Stone Levitation?

Looks like a mild perhaps? Tallgrass Pub Ale?

KyleWolf - currently no kettle screen, so yes - lots of hop material is going into the primary.

Ha! I think I forgot to put in Brewtoad. Dry hopped with a couple ounces of Galaxy.

Thanks, and yes - I purchased a Milwaukee MW-102 towards the end of last year, and mash pH has been between 5.3 and 5.4 at room temp, maybe 10 minutes into the mash after mineral and acid additions. My non-hoppy AG beers are coming out fairly well - recently took 2nd for a Helles in a local...

Zombie thread revival! I just wanted to say that I take it back....I believe the issue I had with this beer, which I have had in a few IPAs that I have brewed since, is not related to extract or all-grain. It was a coincidence. There's another thread I have started to diagnose and treat a...

Well, I am measuring out my salts in grams with a digital scale, so I doubt I am just measuring wrong. However, I was wondering if the 5 gal "purified by RO and filtration" (Superchill Brand) water might still have some mineral content left in it. I have reached out to supervalu corporate to...

Thanks Yooper! Big fan of your wisdom and experience here. I think I am definitely leaning towards reducing the sulfate significantly. 303Dan - I like a pretty firm bitterness, but comments on the scoresheets for this beer all picked up merely medium bitterness, yet noticeable...

Thanks, cshamilton!

Yeah, that's the other thing I have been thinking of experimenting with: water. Did you make a change that really helped? Here's the water profile I used on brew day: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=GGX03R3

Good thoughts. I did brew a test batch of this beer, but mashed ridiculously high (160) to see if the beer just needed more body. It definitely helped - maybe 20-30% less harsh, but not totally cured. I like the idea of FWH and then hop stand or even maybe just a huge dry hop as an...