Recent content by Rporter

After checking the settings in promash and beersmith it looks like the default scale for promash is the rager scale and the default for beersmith is the tensith scale. I think this is why you and your friend came up with different estimates for the IBUs. :mug:

http://***********/feature/1510.html That article describes several methods of using the extract. :mug:

I had to use Primere Cuvee yeast on my first batch of Apfelwein as well because my LHBS didn't stock Montrachet. The apfelwein was a little rough at first but after a month in the bottle it is great. I liked this Apfelwein so much I got a second batch going already.

I made a hefe with honey a couple months ago and it took a few weeks to ferment completely. My other hefe took about a week to finish.

Welcome to the boards. Good to see fellow St. Louis brewers around here.

Thanks for the input on the honey malt Sause. I think I will be going with the recipe I posted in a week or two when my primary is free.

Thanks for the advice. Maybe someone with a little experience with honey malt can jump in with some tips. I don't want to end up with a honey ale with a hint of oatmeal stout in it :cross: . As far as target gravity and color, I put my recipe into beersmith and it gave me this. Est Original...

Well I was thinking about brewing an oatmeal stout sometime in the near future and have been looking up recipes and trying to make one of my own. It is going to be a partial mash at 150F for 60 minutes. Most of the recipes I looked at called for roasted barley but I thought I would try replacing...

I decided to join the bandwagon and give your recipe a go. It seemed almost too easy to make. Thanks Ed! :drunk:

For the few recipes I have brewed with honey it has been added in addition to the regular amount of extract. :drunk:

I used 2lbs of honey.

I have a couple of brews under my belt and I am thinking about doing a higher gravity beer while I finish off my current stock of beer. I am a fan of wheat beers and wit biers so I thought I would try to make a higher gravity version of the recipe. Hopefully I didn't completey go off course here...

Thanks for the quick response. I guess I will just have some cleaning up to do if it gets going to much more.

I just transfered my Honey Weizen to the secondary after a week in the primary. The airlock activity had dropped below 1 bpm and the FG was at 1.012 which was right on par with the directions that came with the kit. The OG started at 1.056. A few hours after transferring I noticed the airlock...

The temperature on the fermenter has been right around 72 everytime I checked it. I just took a gravity of the brew and it was at 1.015.