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Forum: Recipes/Ingredients 08-06-2014, 11:22 PM
Replies: 7
Views: 268
Posted By Bob
I'd FWH with Willamette to get ~45 IBU then add...

I'd FWH with Willamette to get ~45 IBU then add nothing more until the ferment is complete. Then I'd dry-hop the bejeebus out of it with as much EKG as I can stomach (and that, friends, is a...
Forum: Recipes/Ingredients 08-06-2014, 11:17 PM
Replies: 5
Views: 181
Posted By Bob
Good, you started a new thread. ;) Like we...

Good, you started a new thread. ;)

Like we told you in the other thread, get a sack of Pale Ale malt and experiment with modifying that rather than buying 25kg of specialty grains you won't even...
Forum: Recipes/Ingredients 08-03-2014, 10:54 AM
Replies: 20
Views: 816
Posted By Bob
Congratulations! :D

Congratulations! :D
Forum: Recipes/Ingredients 07-31-2014, 10:55 AM
Replies: 33
Views: 18,675
Posted By Bob
Agreed. Though world-class pilsners are...

Agreed.

Though world-class pilsners are brewed with only pilsner malt and noble hops, I suspect you are not equipped to brew lager beer.

If your supplier will not or cannot provide...
Forum: Recipes/Ingredients 07-20-2014, 01:04 AM
Replies: 31
Views: 1,345
Posted By Bob
:mug: Looks yummy! :D

:mug: Looks yummy! :D
Forum: Porter 07-08-2014, 09:51 AM
Replies: 67
Views: 17,408
Posted By Bob
:mug: to all! :D Bob

:mug: to all! :D

Bob
Forum: Beginners Beer Brewing Forum 06-28-2014, 11:02 AM
Replies: 17
Views: 931
Posted By Bob
I'm wondering why you chaps are crashing and then...

I'm wondering why you chaps are crashing and then letting the beer warm again. There's no point. It's not like you stand to get more flavor out of the hops that way.

Chill it, leave it cold, dry...
Forum: Beginners Beer Brewing Forum 06-28-2014, 10:57 AM
Replies: 11
Views: 586
Posted By Bob
There are many benefits to leaving the beer on...

There are many benefits to leaving the beer on the yeast for a time. Listing all those reasons is beyond the scope of this thread, but I'll mention one. Yeast throw off all manner of flavor-impacting...
Forum: Recipes/Ingredients 06-18-2014, 02:03 PM
Replies: 14
Views: 626
Posted By Bob
Also note that DMS is not a concern with Pilsner...

Also note that DMS is not a concern with Pilsner malt extract, which has already been boiled to drive off DMS precursors. :)

I think you can brew 5 US gallons of a nice light ale with those...
Forum: Recipes/Ingredients 06-18-2014, 02:12 AM
Replies: 8
Views: 294
Posted By Bob
Congrats! May you enjoy a long and fulfilling...

Congrats! May you enjoy a long and fulfilling time together. :mug:



As the saying goes, it don't suck much. ;) Actually, it can be a pain in the tuchus for a variety of reasons, but to live and...
Forum: Beginners Beer Brewing Forum 06-17-2014, 11:07 AM
Replies: 29
Views: 1,231
Posted By Bob
You don't have to add grist ingredients to...

You don't have to add grist ingredients to promote foam. A short mash rest at 122F/50C will help a lot. No more than 15 minutes. 10 is generally sufficient.

Mash thickly - no more than 1 qt per lb...
Forum: Recipes/Ingredients 06-17-2014, 10:51 AM
Replies: 6
Views: 371
Posted By Bob
If you're after flavor and aroma, my favorite...

If you're after flavor and aroma, my favorite methods are first-wort hopping for the former and dry-hopping for the latter, rather than adding at different points in the boil.

Cheers,

Bob
Forum: Recipes/Ingredients 06-17-2014, 10:42 AM
Replies: 8
Views: 294
Posted By Bob
This sounds like a yummy beer! The line between...

This sounds like a yummy beer! The line between Brown Ale and Dark Mild is blurry. This smacks a bit too heavily of Brown Ale for me - Mild tops out at 1.040 and 20 IBU in my book. But that doesn't...
Forum: Porter 06-13-2014, 09:46 AM
Replies: 67
Views: 17,408
Posted By Bob
Outstanding! :mug: Bob

Outstanding! :mug:

Bob
Forum: Beginners Beer Brewing Forum 06-11-2014, 01:38 AM
Replies: 11
Views: 586
Posted By Bob
Some observations: While true that higher...

Some observations:

While true that higher temperatures can tend to influence the time spent in vigorous ferment, it's not always the case. It's certainly not so universal as to make a blanket...
Forum: Recipes/Ingredients 06-10-2014, 05:29 PM
Replies: 3
Views: 139
Posted By Bob
The grist scales linearly because malt gives you...

The grist scales linearly because malt gives you parts per unit of measurement (usually parts per gallon).

Hops, not so much. There are a lot of variables with hops that make scaling a bitch. But...
Forum: Recipes/Ingredients 06-10-2014, 05:24 PM
Replies: 31
Views: 1,345
Posted By Bob
I look forward to reading about your results!...

I look forward to reading about your results! :mug:
Forum: Recipes/Ingredients 06-10-2014, 11:30 AM
Replies: 31
Views: 1,345
Posted By Bob
I'd homogenize the slurry and harvest more than...

I'd homogenize the slurry and harvest more than you need. Fill up a mason jar then slap 'er in the fridge. It'll keep for a week or so at full strength. It loses vitality at an ever-increasing rate...
Forum: Recipes/Ingredients 06-10-2014, 12:31 AM
Replies: 31
Views: 1,345
Posted By Bob
Nah. Just pitch the slurry. It's a decent rule of...

Nah. Just pitch the slurry. It's a decent rule of thumb to not pitch slurry from a "dark" beer to a "light" beer. But you're pitching THAT much slurry. Go to Mr Malty, figure out how much slurry to...
Forum: Recipes/Ingredients 06-09-2014, 10:43 PM
Replies: 7
Views: 347
Posted By Bob
Okay, I'm confused. Do you want a historical beer...

Okay, I'm confused. Do you want a historical beer recipe - with which I can assist, for I am a historical brewing enthusiast - or do you want information from Tun Tavern Brewpub in Atlantic City?
...
Forum: Recipes/Ingredients 06-09-2014, 10:36 PM
Replies: 5
Views: 161
Posted By Bob
Agreed with omitting the oats, and my go-to...

Agreed with omitting the oats, and my go-to Belgian strain when I need it soon is Wyeast Ardennes. Ardennes finishes nicely crisp, and is also the only Belgian yeast I've ever encountered that drops...
Forum: Recipes/Ingredients 06-09-2014, 10:33 PM
Replies: 31
Views: 1,345
Posted By Bob
In future, don't pitch the whole starter. That's...

In future, don't pitch the whole starter. That's nuts. Chill the starter, decant the spent starter wort, and pitch an appropriate amount of slurry. You can harvest plenty of Ringwood from that...
Forum: Recipes/Ingredients 06-09-2014, 06:59 PM
Replies: 31
Views: 1,345
Posted By Bob
I doubt you did anything wrong. Pitch enough...

I doubt you did anything wrong. Pitch enough yeast into the right environment and it'll do its job quickly. 48 hours is about what I'd expect. Give it a week to finish those last few gravity points...
Forum: Recipes/Ingredients 06-09-2014, 01:27 PM
Replies: 31
Views: 1,345
Posted By Bob
It's finicky. ;) It's highly flocculent so...

It's finicky. ;)

It's highly flocculent so you have to give it the best possible circumstances. Aeration is key. Temp control is paramount - once it gets too cold it'll poop out. But if you let...
Forum: Recipes/Ingredients 06-09-2014, 11:08 AM
Replies: 31
Views: 1,345
Posted By Bob
I started my brewing career in a Ringwood...

I started my brewing career in a Ringwood brewery. I <3 Ringwood. It can be a bitch to deal with, but once you figure out its peculiarities and habits, it's a FANTASTIC yeast. Nothing else comes...
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