Recent content by songe

Much appreciated

So i have a good base for a stout, hops im using are EKG's, and they are the only ones. and this is a christmassy beer im starting now. so i got some dryed annise, and juniper. i dont know at what time to add them to make this tasty? any recomondations?

Hmm. i might try to add ginger root at 60 min, 30 min, and then 10 min next time. coz i dont get the spicy tingeling sensation

I might need to give this a try. the ver i added yesterday. damn its a heavy APA so you cant really drink a lot of it. but damn its good

0.50 lb chocolate, and hmm how about .20 with the roasted. i think that shou be sufficient.

well i think i wrote that i added about 6 gal of water prior to steeping, ooh well... im building myself a nice rims system soon anyways.

Yeah i need to sparge in a fermenter bucket, then just dump it in my kettle. But still 18lbs of grains, Only the cara 30 was special malts. So it still weird that after 90 min i only got it up to .72 ish maybe i should try to isolate my kettle more. or just up my game, and build myself i rims...

18lb should have given me 1.090 OG. I had about 6 gal of water before steeping the grains, after that uhm. probably 3.9 gallons, so i sparged the grains in the sack a bit more, and added water to bring it back to 6 gallons so that when boiling i wont loos so much.

Well. so i had a heck of a lot grain to make a belgian strong ale. (18lb) Oddly enough after 90 min mash i did not get the desired OG before boil. Which is kinda odd. Might me my setup is too small for that amount of grains? And how do you guys calc the water loss in grain?

So this turned out quite well for me. Im not totaly sure if this is the right amount, since i kinda eyeballed it. But its a great starting point. Grain bill 6kg pale malt 500g cara 30 Mash for 60 min at 64c Hops Cascade 20g at 60 min Cascade 10g at 30 min Citra 10 g at 30...

Why not just build a heat exchanger and add a pump to circulate the worth? if you want it might fancy, add a pid regulator to adjust temperatures out of the heat exch.

So. im trying to make a new recipe from scratch. (last time i was so retarded i forgot to write down what i used. And hops.. well i just eyeballed how much to add....) and well it was a really delicious beer. So. This is going to be a Belgian golden ale, And im using a package of abbey dry...

Mine looked kinda like that.. (IPA) but it had no sourness. And everything i used was sanitized the hell outa. So no idea how it became infected... But damn.. Thats the best ipa i ever had. But like some folks told you. Rack it into a smaller cardboy, and let it age. I enjoy sour ales

yes it will disappear over time. like in wit beers. They need do be fresh ells all flavors will be gone

i made a 3.9 gal batch with 22 oz of ginger. Im mad at myself that i did not weigh the hops, or wrote down at which time i added it. It tasted glorious.