Recent content by ryancrook

Hey medixlux - only change I made was the yeast is 1318. everything else I wouldn't change!

Awesome feedback!! thanks for sharing

I heard differently, at least about the flaked part. Nate has said they use flaked oats in some of their ipas. If you look at C1 in their archived beers they mention the use of flaked oats there, for example.

I'm going to brew this again this Spring and make the changes I suggested in the first post. To figure out the AAU though you take the AA % of the hops you use and divide by the AAU I put in the recipe to get the # of ounces you need to use. This method is more accurate for calculating...

Azacca is really nice in this

Event tickets are up! Come and get them! http://www.littlefieldnyc.com/event/1286073-brewminosity-brooklyn/

Next time I'm going to try bumping the mash temp up this high and maybe lowering or eliminating the oats. It definitely worked really well but I'm not sure Eureka has it.

I agree with the above guys about the malts so I won't comment on that. Hop additions I'd push them closer to flameout. a 15 minute addition of Simcoe isn't necessary. I'd do 5 minute additions and flameout. +1 on the added dry hop additions as well. I usually dry hop with 6oz and have up to 8oz...

Calling all Homebrewers: Brewstoria cordially invites any interested members from homebrew clubs across the tri-state area to join us on Thursday, September 8th from 6:30-9:30, to represent yourselves or your club (through beer!) for a fundraiser, Brewminosity, to benefit the Leukemia and...

what temperature are you dry hopping at? 7 days is an average time to dry hop but I think it's best to taste the beer each day until you achieve the flavor you want/like. This study: http://brulosophy.com/2015/10/26/dry-hop-length-long-vs-short-exbeeriment-results/ is a good read for you...

sometimes you won't see activity on starters because of its size. The fermentation process will happen so quickly you won't realize it happened. It should be good to go now after 24 hours

I don't boil my starter, I just get the temp between 175-200 and hold it there for 10-15 minutes, turn off the heat and let it cool to pitching temp on its own.

True, good point. In this case you'd just add another dry yeast packet if that's what you're using.

No need for a starter with dry yeast. there are plenty of cells in there for a 5 gallon batch. you can either add it directly to the wort or rehydrate (recommended) before pitching.

I fill all my buckets (about 25 gallons worth) with water for chilling and throw a pond pump in there. Once the water gets too warm I move the pump to another bucket. The last bucket will be the coldest with a few pounds of ice. When the wort is racked to the fermenter I use all that water to...