Recent content by rtyler8140

I made a 2.5gal BIAB batch of this back in March. Let it ferment at 68* for about a month then crashed it down to 34* from May until yesterday when I bottled it. Hit an OG of 1.08 and FG of 1.01. Tasted great before bottling and has me very excited for the final product. Thanks for the recipe.

5gal Irish Red 2.5gal Caramel Coffee Stout 2.5gal Belgian Tripel 2.5gal Vanilla Cream Ale 2.5gal Fat Tire Clone 7554

Thanks for the reply, that makes sense. What would be a more desirable mash temp for future reference? I bottled the beer last night so we will find out in a few weeks how it tastes. Tasting the sample, it was very good with a nice coffee finish. Not sure how much caramel will come through...

Thanks for the reply. I tried to keep the mash temperature around 156, although it may have slipped up a bit higher at times. All of the measurements have been taken with a hydrometer. I've been doing some more reading and I have seen some sweeter stouts finishing in the 1.020-1.024 range...

I posted this in the beginner forum but haven't received any feedback yet. Thought maybe since I brewed this BIAB you guys might have some more insight for me. I brewed a 2.5 gal batch of a Caramel Coffee Stout 5 weeks ago and the gravity reading for the past 3 weeks has been right around...

I brewed a 2.5 gal batch of a Caramel Coffee Stout 5 weeks ago and the gravity reading for the past 3 weeks has been right around 1.024. I did not write down the original gravity like a dummy so I'm not sure where I started. I used the BIAB method and the recipe I used is below. In addition to...

Brewed up a 2.5gal BIAB batch of this 3 weeks ago. Bottled it yesterday and it smelled/tasted great. Can't wait to try it in three weeks. Hopefully the weather will be more fall like. Thanks for sharing your recipe Reno_eNVy.

A little over a week ago I bumped the temp back up to 68 to jump start the yeast. I had originally put it in the freezer at 55 and it wasn't doing much. After 2 days at 68 it started fermenting pretty good so I dropped the temp down to 55 for a week. I just dropped it to 45 and it will sit there...

Do you hold temp for 5-6hrs or just let it do its own thing?

Thanks for all of the input. Sounds like a finer grind is in order. I started with 7 gal. of water and ended up with about 5.25 gal. when finished. I did not squeeze the bag much at all. It will probably be a month before I can brew again, but I'm excited to give it another whirl with the...

The grains were only crushed once. I imagine the temperature played a part as well. Next time I will use a different thermometer and stir more. Thanks for the advice.

So yesterday I made my first attempt at BIAB. I was doing a Scottish Ale....recipe as follows: 10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.4 % 1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 8.2 % 1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 8.2 % 2.1 oz Black Barley (Stout)...

My buddy recently gave me a Shocktop Honeycrisp Apple Wheat and I really liked it. I believe the label said it was a mix of Belgium Wheat and Hard Cider. I would like to brew something similar but not quite sure how to approach it. I had a bottle of cider I brewed a while back and I mixed it 1/2...

I agree with you. I asked my friends to be blunt that it wont hurt my feelings, it will only improve the beer (hopefully). I'd rather have someone hate my beer and tell me why then hate my beer and say they liked it. Just cracked one of the milk stouts tonight (only 1 week after bottling but...

I started brewing about 2 months ago. So far I've brewed 2 ciders, an Irish Red, Weizenbier, Milk Stout, and Cream Ale. The first cider (Carmel Apple Cider recipe from this site) is down to 8 bottles left. The second cider is the same recipe minus the cinnamon. Still have about 30 of those left...