Recent content by Shipwreck_Jonny

So I've brewed this before using ingredients from my lhbs in San Diego, using a recipe from Brew Your Own mag and it came out amazing. Attempted to recreate buying ingredients from my new lhbs in Washington, but their flaked corn was about 1/2 powder instead of full flakes like my previous...

Sweet. Gonna tweek it and give it a shot. Results to follow...

let me know how it turns out, man. I might try this recipe after the next couple batches.

How did this turn out after you tried without the honey malt? Also, no black patent? Inteesting...

Gotcha. Thanks! Primary: White IPA Secondary: Winter Warmer Lager Bottled: Pumpkin Spice Stout Drinking: Vanilla Bourbon Porter

Its like a yummy lava lamp! Also, what's a BIAB? Primary: White IPA Secondary: Winter Warmer Lager Bottled: Pumpkin Spice Stout Drinking: Vanilla Bourbon Porter

I'll take this under advisement. Thanks for your input. I'll let you know how this all turns out! Sent from my XT907 using Home Brew mobile app

I'll try that. So on dry hopping, I really just want to wait until the airlock quits bubbling and my gravity has been steady for ~3 days then drop in my hops in a muslin bag for 14 days, or do I wait a full two weeks before dry hopping? Sent from my XT907 using Home Brew mobile app

So I can dry hop right in primary, after the yeast cake settles out? Sent from my XT907 using Home Brew mobile app

Now that fermentation has kicked in, all that sediment is being circulated around. I'm betting she's gonna clean up nicely. Sent from my XT907 using Home Brew mobile app

Thanks, all. Good to know. Sent from my XT907 using Home Brew mobile app

Rgr. WILCO. Sent from my XT907 using Home Brew mobile app

I did, both after mash out and after sparging. The sediment is super fine and I didn't notice until it began to settle. I used a total of 2oz of Centennial and 1.5oz of Australian Galaxy, with plans to dry hop 2oz of whole Amarillo. I mashed 7 lbs of Belgian pils, 4 lbs of white wheat malt, 1...

Hey all. I've been doing extract and steeping for about a year now, and just yesterday put my first all grain batch in the fermenter. I made a white IPA, splicing recipes for a wit and american style IPA and when I went to check in it this morning, I had about 5" worth of sediment at the bottom...

Let me know how that works out for you. Good luck.