Recent content by sandman24

I brewed a Amarillo SMaSH a few months back and was extremely happy with the results.... I wanna build off the SMaSh recipe and try to get a little more body/mouth feel. Here’s the original recipe, 10 lbs 2 row .5 oz of Amarillo @ 60, 20, 5 and flame out What can I add to give it a...

The boil wasnt aggressive at all... I brew all grain on the stove. Would the boil effect color?? You guys are right, I figured the color would come out more golden. Just paranoid, like all the other batches... I should go grab a beer. Thanks guys!!

Okay... I think I am just being paranoid but I brewed a SMaSH using 10 pounds of 2-row. According to everything I have read 2-row has an SRM rating of 1.8..... Mine has come out a deep red... almost like a light bock. I kinda have two questions. When you use more then 1 pound of grain, is...

Real Ale Brewing Co. - Coffee Porter

You may not need a blow off tube on every batch... What I have done several times in the past is use the blow off tube on the primary then an air lock on the secondary. As far as the size... you can always use an air lock and stick a 1/2 inch hose over the tube in the air lock, then in a...

I am planning on brewing a 2-row/amarillo SMASH tomorrow but I'm a little lost on when to add the hops. It will be 10 pounds 2-row, 2 ounces amarillo with Nottingham, any suggestions?? I really want to find/taste the amarillo in this one. What do you think? 1 oz @ 60, .25 oz @ 45, 30 and 15...

Hope you can see whats going on by the pic... im still a little new to adding pics to a post. You can see the white film in the middle of the pic and the cocoa nibs in the back.

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Has anyone used Lactose in a Porter or Stout and noticed a white film during fermentation. I'm making a Milk Chocolate Porter and used 3/4 of a pound of lactose during the last 15 minutes of boil. I have transferred to secondary where it has been sitting for a little over a week and I have...

Im still a little new to all grain... When you say higher temp, how high should it be... like 4 degrees higher?? most batches I've brewed have been mashed at 154. I know it depends on the base grains but should I shoot for 158, 160?? Thanks.

Is there a way, after fermentation that I could sweeten my brew?? I dont have a batch going right, its just a discussion between two brewers that had no idea of the answer. If you add more sugers after fermentation, you would in theroy start fermentation all over again... so... how do you get...

Welcome to the site.

Im not an expert but I brew all grain indoors... It does take some time to get the water up to temp but I can do it. I dont use a sport cooler as a mash tun, I use one of my 7 gallon buckets with a braided line. I batch sparge so I dont worry about a hot water tank... When Im mashing, Ill...

+5 gallons Bee Cave Brewery Haus Pale Ale +5 gallons AHS Texas Blonde Ale 18,796

Welcome to the "hobby"... Just wait you too will be consumed... :mug: