Recent content by wcarter1227

When I wrote this recipe up I put in that I reccomended at least 30 day fermentation. This has always given me a really clear beer allowing the yeast to settle out and giving them a chance to clean up an aftertaste and biproducts... but you can have this from kettle to bottle in 2 weeks easily.

Fermentables Efficiency: 75.0% Batch size: 5.49 gal Fermentable Amount Use PPG Color Briess 2-Row Brewers Malt 4.5 lb 60% Mash 37 1°L Toasted Malt 1.0 lb 13% Mash 33 27 °L Simpson's Oat Flakes...

Glad that all enjoy this recipe. This by far was my best recipe I have brewed. I was really stoked to see you all were brewing this. Thanks for the feedback and the updates to my recipe. Warren

Your not. Boiling the crystal for 15 min. You are starting with a full water volume and adding the grains at room temp water and heating it up to 170 degrees. At 170 remove grains. It takes me 45 min to heat 6 gallon water to 170 degrees

You should be fine without the irish moss. Ill be honest that I typically forget to add it and most of my beers turn out great. The key is to leave the beer in the primary for 1 month. About 2 weeks into that month you should be at terminal gravity. Take a reading and then add the dry hops and...

The last time I brewed this up I used 2 oz of cascade to dry hop. It turned out wonderful just keep in mind that it will be cludy for quite a bit of time due to the amount of hops in the recipe

This beer took about 2 months to fully clear in the bottle, there is a lot of hops in this beer due to the shortened boil time. be patient with it. I have had wonderful results and if you look at the original picture and a few posts later I added a pic that was a few months in the bottle its...

heres the link to what i think should be the final recipe. let me know if anything else needs change http://hopville.com/recipe/721306/american-stout-recipes/american-stout

i have a lot of flaked oats on hand and also a lot of flaked wheat. I really dont want to make a trip the lhbs unless i really have to. Would I be fine adding the flaked oats/flaked wheat and how much would you reccomend adding to the grist? I was looking at some other recipes and see about 2lbs...

Hi anyone that can provide some insight on this recipe I have been working on for an american stout. 10lbs American 2 row pale 1lb Chocolate malt 12 oz crystal 60 8oz roasted barley 4 oz black patent Hops 1oz chinook 11%aa 60 minutes .50 oz cascasde 7.5%aa 30 minutes Yeast...

i dont even bother with the secondary now, even when i am dryhopping. Unless I am doing a beer that requires an eternity of aging youll be fine if you just do a long primary. lot of information about the subject here on the forum.

I brew this up at least once a month as it doesnt really last long. Just moved to a new house that has an electric stove so I didnt get as vigorous of a boil as I wanted but I still ended up with 6 gallons at 1.040 The last few batches I have done with cascade, this time I went with 2 oz of...

id drop the sugar all its going to do is boost the abv and dry the beer out. I have no experience with the acid malt, i typically rely on the yeast to give me the flavors I am looking for in the beer

you might even want to try nottingham. i find that it ferments really clean and has the ability to ferment down to 57 degrees once active fermentation starts

I say drop the brown sugar, 4 ounces wont really add anything to it, it will pretty much just ferment out.