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Forum: Recipes/Ingredients 12-25-2012, 06:22 PM
Replies: 160
Views: 61,328
Posted By flabyboy
What kind of coffee did everyone use in the...

What kind of coffee did everyone use in the secondary? Is Kona really all that necessary? Did you all add it in secondary or during bottling?
Forum: Recipes/Ingredients 12-23-2012, 06:30 PM
Replies: 160
Views: 61,328
Posted By flabyboy
A friend and I made a 10 gallon batch of this...

A friend and I made a 10 gallon batch of this last week. I used US 05 and its already done. Finished at 1.015 or so. A little lower than I had anticipated, but 05 is a beast so I shouldn't be...
Forum: Beginners Beer Brewing Forum 10-26-2012, 12:12 AM
Replies: 11
Views: 706
Posted By flabyboy
Was it done fermenting before you moved it? If...

Was it done fermenting before you moved it? If not then there should be a blanket of CO2 over the top of the beer CO2 is heavier then ambient air. If you didn't jostle it around then I would just...
Forum: Recipes/Ingredients 10-24-2012, 07:30 PM
Replies: 12
Views: 994
Posted By flabyboy
Kegged mine ya couple weeks ago. One of my best...

Kegged mine ya couple weeks ago. One of my best beers yet. Just sent it in for competition. We'll see how it does
Forum: Recipes/Ingredients 10-08-2012, 06:23 PM
Replies: 6
Views: 1,017
Posted By flabyboy
looking for 8 Bit too. Oasis ain't even close ...

looking for 8 Bit too. Oasis ain't even close :-)
Forum: Beginners Beer Brewing Forum 10-06-2012, 06:50 PM
Replies: 6
Views: 569
Posted By flabyboy
I would skip the brown sugar and add a little bit...

I would skip the brown sugar and add a little bit of molasses instead. The brown sugar will dry it out because its mostly just cane sugar with molasses. I just made a pumpkin ale and added one...
Forum: Beginners Beer Brewing Forum 09-26-2012, 05:14 PM
Replies: 2
Views: 376
Posted By flabyboy
I always use gelatin in the keg. I ferment and...

I always use gelatin in the keg. I ferment and dry hop in the primary. Then cold crash for several days and rack my cold beer on top of the gelatin mix. The best way to get the gelatin just right is...
Forum: Beginners Beer Brewing Forum 09-22-2012, 06:03 PM
Replies: 11
Views: 384
Posted By flabyboy
Water volumes always seem to be the culprit in...

Water volumes always seem to be the culprit in these situations
Forum: Recipes/Ingredients 09-07-2012, 03:28 PM
Replies: 12
Views: 994
Posted By flabyboy
I just made a pumpkin ale this week.. I used 1...

I just made a pumpkin ale this week.. I used 1 lb of pumpkin, 2 oz of molasses and 1 tsp of pumpkin spice. Malt bill was 2 row, vienna, crystal 20 and some special roast. Hallertau hops. I have...
Forum: Beginners Beer Brewing Forum 09-07-2012, 03:04 PM
Replies: 8
Views: 423
Posted By flabyboy
ya 45 degrees ambient is probably just perfect. ...

ya 45 degrees ambient is probably just perfect. I used this yeast and had it at 50 ambient and saw my internal temp was close to 60!!!
Forum: Beginners Beer Brewing Forum 09-07-2012, 02:58 PM
Replies: 13
Views: 922
Posted By flabyboy
My questions would be how much water did you use?...

My questions would be how much water did you use? Do you know the boil off rate with your system? Did You stir the mash really good making sure there were no dough balls in the middle? Your beer...
Forum: Beginners Beer Brewing Forum 09-07-2012, 02:41 PM
Replies: 27
Views: 2,410
Posted By flabyboy
I think your biggest problem was not pitching...

I think your biggest problem was not pitching enough yeast and then rushing it out of the fermenter. The transfer from the bottles back into the fermenter probably oxidized the hell out of it too. ...
Forum: Beginners Beer Brewing Forum 08-23-2012, 01:10 PM
Replies: 12
Views: 549
Posted By flabyboy
Patience. Let it sit another couple weeks in the...

Patience. Let it sit another couple weeks in the fermenter
Forum: Fermentation & Yeast 08-13-2012, 12:52 AM
Replies: 29
Views: 1,394
Posted By flabyboy
I usually make a 1 liter or 2 liter starter 3...

I usually make a 1 liter or 2 liter starter 3 days before brewday. I leave it on the stir plate for a day. Plenty of time for it to finish IMO. Then cold crash for 2 days in fridge. On brewday, I...
Forum: All Grain & Partial Mash Brewing 08-12-2012, 11:42 PM
Replies: 13
Views: 1,346
Posted By flabyboy
I agree it needs time. What are you using for a...

I agree it needs time. What are you using for a water source. Pretty hard to get a pH over 6 when using RO water.
Forum: Commercial Brew Discussion 08-02-2012, 03:08 PM
Replies: 21
Views: 6,603
Posted By flabyboy
I just kegged this beer from the recipe I posted...

I just kegged this beer from the recipe I posted above. I over shot by a couple points most likely due to increased boil off rate. Ended up with a 7.6 ABV beer. The pilsner malt and Sorachi hops...
Forum: Bottling/Kegging 07-28-2012, 01:01 PM
Replies: 766
Views: 318,703
Posted By flabyboy
My beer was never fully carbed in a week going...

My beer was never fully carbed in a week going this route. More like 3 weeks. 2 days at 30 psi and then another 5 days at 12 psi gets me where I want to be
Forum: DIY Projects 07-08-2012, 01:06 PM
Replies: 529
Views: 248,291
Posted By flabyboy
10 ft should be good for your average carb...

10 ft should be good for your average carb levels. Belgians and German wheat beers require higher CO2 and longer lines
Forum: Bottling/Kegging 07-08-2012, 01:04 PM
Replies: 766
Views: 318,703
Posted By flabyboy
Definitely get longer lines. 9-10 ft should do...

Definitely get longer lines. 9-10 ft should do it. Makes sure its the thick walled beer lines. Not the ones that often come with the picnic taps from some retailers
Forum: Recipes/Ingredients 06-22-2012, 04:43 PM
Replies: 8
Views: 963
Posted By flabyboy
I would reduce your bittering (60 min) additions...

I would reduce your bittering (60 min) additions drastically. Maybe use closer to 0.5 oz at 60 min or FWH. Then make a 1 - 1.5 oz addition at 10 min and then a big 3-4 oz addition at flameout and...
Forum: Brew Science 06-21-2012, 02:19 PM
Replies: 929
Views: 267,973
Posted By flabyboy
I would think the gypsum would be more important...

I would think the gypsum would be more important than the calcium chloride for the IPA style
Forum: Brew Science 06-16-2012, 02:52 PM
Replies: 929
Views: 267,973
Posted By flabyboy
I basically just use RO water with a little bit...

I basically just use RO water with a little bit of spring water mixed in. I usually add a very small amount of lactic acid (<1 cc) to both my mash and sparge water. I always add my dark roasted...
Forum: Commercial Brew Discussion 06-16-2012, 02:45 PM
Replies: 21
Views: 6,603
Posted By flabyboy
Brewing this on Monday with the changes I...

Brewing this on Monday with the changes I mentioned in my previous post. May throw a small amount of French oak in there too
Forum: Recipes/Ingredients 06-04-2012, 03:19 AM
Replies: 19
Views: 1,708
Posted By flabyboy
My malt bill was 4 lbs 2 row 4 lbs white...

My malt bill was

4 lbs 2 row
4 lbs white wheat
7 oz carapils
7 oz crystal 20
7 oz acid malt

This is a recipe given to me from a professional brewery and it turned out great. This was used...
Forum: Recipes/Ingredients 05-28-2012, 01:54 PM
Replies: 19
Views: 1,708
Posted By flabyboy
I used all 3lbs when in made my apricot. You may...

I used all 3lbs when in made my apricot. You may want to add a little something that will balance the tartness that comes with fermented fruit. Using some carapils will help maintain body. Lactose...
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