Recent content by superdave12

I would do three separate dry hops for a beer with that ABV. That’s what Russian River does for Pliny the Younger.

Update: I set up my Penguin Chiller this morning. Within 20 minutes, it chilled my 14 gallon Chronical from 67 to 52 and my Brew Bucket from 68 to 48. By the time I came home from work, both tanks were at 34 degrees. This was impossible before using a keg in my Keezer. The coldest I could cool...

I've used kegs in my keezer and kegerator, but hate raising the temperature so high above serving temperature for my other finished beers in kegs. I've also used a keg of water in my keezer on its shelf to cool my 14 gallon Chronical and 7 gallon Brew Bucket with the FTSS system. This works...

Not a problem! I was happy to post it. I think given the stature of the judge in the brewing community and the fact that you all have my exact recipe means the feedback is especially helpful for brewing a great Belgian pale ale.

I hear you on the gravity! I think next time I'll add more wheat malt and maybe flaked wheat. Bringing the mash up to 16 lbs of grain should pack a punch. I might also do a true secondary fermentation with a clean lager yeast to dry the beer out. With this recipe, I was aiming to replicate...

I entered this batch in the St. Louis Brew's Happy Holidays Homebrew Competition and received a score of 32 from Stan Hieronymus. I think that's really cool. :mug: Attached is my score sheet so that if any of you would like to improve upon my recipe, you can see his critique. One thing...

I second the idea of boiling the ginger with some DME and adding to the active fermentation. Or you might consider making a ginger tincture with vodka and adding it your keg like it's a brite tank.

Got it. According to Briess that made with the following grains: INGREDIENTS 70% Base Malt 20% Rye Malt 10% Caramel Malt 40L http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_CBWRyeLME.pdf According to their website, the base malt is pilsener. So I would personally make a...

It could be that most extract recipes with rye use a mini-mash for the rye portion of the grain bill. I've never seen rye extract before. If you don't have brewing software like BeerSmith or ProMash, I would download a copy in order to make your own recipe. Good luck.

Bump. Also curious. Asking for a friend.

You're one hundred percent correct for certain styles like Trappist Beers and Sour ales. If you add a second yeast strain after primary fermentation, the beer is absolutely entering a secondary fermentation.

Here is my estimate via BeerSmith: 6 lbs. Briess Pilsen LME 8 oz. Munich malt (steeping grain) 8 oz. Carapils Dextrine (steeping grain) 1/2 oz. German magnum @ 60 minutes 1/2 oz. Perle @ 10 minutes 1/4 oz. Hallertauer @ 10 minutes 1/4 oz. Tettnanger in the whirlpool / flameout. I...

That is what Monsanto is all about!

Bohemian Pilsner - All-Grain Recipe Kit

I filed a trademark application for mine as: "Back of the Yards Brewing Company" It's named after a hardscrabble neighborhood on the South Side of Chicago, which I've always liked. Someday I'd like to open brewpub there for White Sox fans to drink mightily and eat heartily.