Recent content by tcgraham

Hi guys, Glad you like the video :) I know a few things about the choices made here. Mitch (Stone) was with Matt Cole (Fat Head's) about a year ago at I think, Cleveland beer week. Matt brought up Texas Brown's and ever since then the two have wanted to get together and brew a collab. Bear...

Presently enjoying some "research" Mmmm.

I was trying to do more research into the style....I think we ought to head to the store and try to buy some off the following list: http://beeradvocate.com/beer/style/175 The good news is Stone's got a new one for their 15 year anniversary (last month). Also, good to hear about the Chinook...

Cam- One of the other things I found is that a lot of black ipa's seem to use Melanoidin malt. The best I can figure is the bump in malty flavors might give the kind of body a beer that dark needs to stand up. But, we're likely going to get that from the Carafa III and 60L anyway. As for Hop...

Moved the beer over to a keg last night and crash cooled it. Sat in primary for just shy of 3 weeks. It's carbing right now. The cold, but flat taste on the beer was nice. Very strong hop bittering on the front, but the citrus flavor of the NZ hops is showing through. The smoke in the malt...

Yea, I was just reading up in the thread. No more secondary for me. I don't mind the wait time and if I can free up a whole carboy by not going to secondary, I can increase my schedule and simply have more beer in my life. Win-win for me. Thanks again for the reply. I'll definitely be posting...

Thanks for the notes! I'd always heard it's better to get it off the yeast cake as fast as possible. My experience hasn't really yielded any evidence one way or the other. Maybe I'll extend the primary and try to come to some conclusion one way or the other. My opinion has always been that it...

I am decidedly not scientific enough about my brewing process. I generally don't get gravity readings because I never remember and have discovered that regardless of the beer, enough of it will get me plowed. However, the goal here was to create my own recipe for the first time. The Barbican is...

Just some validation for this recipe. I had to make a few changes to it given supplies here in town....but HOLY COW! This was tasty. Nice work. Need to brew it again. I did do the German 2-row Pils, but used American White Wheat (or something similar..can't remember) instead of German Wheat...

The reg is reading the pressure at the reg. My set up is CO2 tank (with valve), reg (with valve), line, keg. I have shut offs at the bottle and going out the reg. If I turn the valve at the reg off (technically it's after the reg, before the line) the reg will read the same psi because it's...

It's got to be the pressure and it's got to be leaking somewhere. Force carbing is a relatively simple chemistry equation. Kegs have liquid space and gas space. Introducing CO2 at pressure into the gas space will unevenly distribute the CO2 between gas and liquid. Fundamentally, it will seek to...

@SevenSeaScourge - Check out this site which is linked in a sticky at the top of the Kegging/Bottling thread too: http://www.kegerators.com/carbonation-table.php That carb table should help you figure out a lot of what you need. The temperature column is the first one going down. That column...