Recent content by zip100473

When this beast goes... it just destroys sugars.

My imperial IPA turned out awesome. I had 78% attenuation. Took 1084 to 1017. Citrus and Carmel notes shined. A little more malty than 05. Really balanced and easy drinking for an imperial thats 8.9%. No secondary and it cleared out awesome. I dig it.

Havent completed ferment...

I actually didn't have any blow out it just krept up the tube. My biggest concern was lag time. This clumpy yeast took its time. Once it was ready... BOOM!

I used this yeast for the first time this past weekend in a Double IPA 1.086 OG. Slow starter... I did notice that it clumped a bit. I gave the frementer a small swirl. After about 20 hours I could see the yeast pushing upward. Krausen formed overnight. I used the blowoff not knowing the...

I guess I didn't explain my process so its my fault... I use the six row to keep the adjunct from getting too gluey. Then I add a little more six row in the mash to assist the conversion in the mash. I have to buy a pound so I split it up. Usually raise to 153... Hold for 15 min. Then boil for...

I am not too concerned with clarity. I use a counter flow and Irish moss. It usually clears well. I can chill to 66 in a hurry. I thought I would cereal mash with some 6 row to kick that starch right in the ass! I was thinking about 10% of the grist. London ale.

Any ideas as to how much buckwheat would amp up the "nuttiness" of a nut brown? Cereal mash then add to the mash? Thoughts... Comments... Dislikes...

Not a stupid question... I used everything. And yes I took a stainless spoon and mashed it... I didnt crush the hell out of it. Just enough to break them open.

Use half the juice from one can too... Next time I may add a can to the secondary... Looks like brains when fermenting.

I didn't have access to fresh so I went canned...

All I did was use a half gallon of water... Add mandarins. Heated to 160. Mashed a little. Held there @ 160 for 20min. Chilled in ice. Covered. Added directly to primary. Fermented for 2 weeks...

I would use 1lb of simpsons medium as specialty. Gold syrup or DME. There is a ppg formula but I don't have that in front of me....

Anyone that is...

None know where I can score a couple smack packs of 1272 American II with the gluten free option??