Recent content by rege

I have a few 12oz cases near Pittsburgh

Should the starting boil volume be with or without the extract. If I include the extract, I'm reducing the amount of water, so will this reduce my hopp utilazation?

I use an airpump and stone, $30, it dosen't need to rest and I have a set process that doesn't vary. Let's see, did I shake this batch as much as I did the last batch? I let it run for 15 min.

nice, but I wanted a little more flavor. I used a venitia roast coasta rician, I might try something a little more bold next time, but the cold brewing is the ticket. No bitterness at all, I kept some of the coffee in the frige and add 3 tablespoons to 8oz of water, it's one of the best coffees...

I did a coffee stout, I cold brewed to avoid the bitterness, then boiled to kill the bad stuff, added at bottle time.

Thanks seven, that was my thought. Just looking for a little input from the more experienced folks out there.

I've soaked in bourbon for a week to use in a bourbon barrel stout, and soaked in water for 4 hours and baked in oven at 180 degrees for 30 minutes for a porter. Both worked well.

I've been working with beer calculus to set up receipes. Any opinion on a better program for extract brewing with specialty grains? I'm working with only light extract and steeping grain to get color and desired flavor.

I tried steeping grains in full 5 gallons. I had an astringency problem, that's the only cause I could trace it to.

No problem, if he changes his mind we may be able to work something out, I may be able to plan a 3 day weekend to pick. It up.

What is the status, sold, or not, price?

Where are you located?