Recent content by remuS

You can, though I would avoid that if your equipment allows. Adding water will lower your bitterness and gravity points. This is another thing you will learn after you do a few all-grain batches... your evaporation rate and ultimately how much pre-boil volume you need to give yourself 5...

Is it the Candian Lite recipe? http://www.torontobrewing.ca/images/recipe-instructions/canadian-lite.pdf The second page mentions to mash at 65C/149F. As for volumes, I typically mash at 1.25qts / lb of grain. For for 10lbs, that would be 12.5qts or 3.125 gallons. For sparge, you have to...

I had crazy good luck using the boiling method today. I put 1/4 inch of the line in the boiling water, used a philips screw driver to stretch out the line just enough to get it over the barb. After that, I put the barb and a small amount of the line in the boiling water, let it sit for 5...

Hello I'll be using about 7 gallons water total for a final volume of 5 - 5.5. Thanks

Hello - I'm kind of new to water additions and am looking for some input on the water profile for an IPA. The water profile reported by the city is as follows. Averages 12 Ca 18 Mg 24.3 Na 41 Cl 49.4 S04 55 CaCO3 Ph 9.6 I plan on adding .5ml Lactic Acid to get the PH down...

Hi vtchuck, I'm planning on adding it at kegging time and it will go right into a kegerator, so fermentation will be stopped. Would you still expect a quart?

Hello I'll be kegging a batch of cider this weekend, and I want to add maple syrup to it. I'm not looking for it to be overly sweet, though I'd like a litle maple aroma and taste to it. I plan on force carbonating, so the maple syrup wont be consumed by the leftover yeast. How much...

I brewed it and then left town for 3 weeks shortly afterwards... and apparently a heat wave came though. My girlfriend changed the ice out for me for the first week, but I dont have any clue how warm it actually got. It sat in the carboy for 6 weeks before I bottled / kegged. Initially, it...

Hello - I just moved from MT to Austin TX and am in a complex... talking to the HOA members, I got the OK to use my burner and brew some beer out in the courtyard. Unfortunatley, there are no hoses out there for me to use (I asked). My current thoughts are to wheel the hot kettle in...

I dont remove it. It will all settle out, then you'll siphon off of it.

My first AG finished at 3.9%, so dont worry. How were your temps? I undershot mine first go around. Also, I have had far better efficiency when I purchased a grain mill rather then use the LHBS crush.

I used 60oz of Libby's canned pumpkin (not spiced) in the mash. Cooked in the oven at 350 for approx. 45 minutes until it started to caramelize on top. It turned out nice, though that was the slowest I've ever had the mashtun drain. I used a bunch of rice hulls but still had problems. I...

Correct. I usually mash in at 1.3 qt / 1 lb. That would give 3.25 gallons for mash water. Be sure to preheat the mash tun - I use a teapot full of boiling water while I heat my mash water. You'll want to shoot some 5 - 10 degrees higher then your target mash temperature to compensate for...

Local brewery Madison River Brewing Company http://www.madisonriverbrewing.com/ will sell 2-row at 50# / 23$. They sell specialty grains too, but speaking to the workers they said it's a PITA to do non-base grains... so I usually get the specialty grains at LHBS. I usually buy my hops off of...

Here's a good read about it: http://hbd.org/cascade/dennybrew/