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Search: Posts Made By: Ken Doggett
Forum: All Grain & Partial Mash Brewing 06-19-2005, 06:23 PM
Replies: 16
Views: 2,268
Posted By Ken Doggett
I do 170 to 172 degrees. It usually mashes at...

I do 170 to 172 degrees. It usually mashes at 152-154 depending on the amount of grain your are mashing. I just did 11 pounds of 6 different grains for an IPA, and mashed at 152 on the button with...
Forum: All Grain & Partial Mash Brewing 06-19-2005, 06:20 PM
Replies: 16
Views: 2,268
Posted By Ken Doggett
Rubbermaid Coolers

I have used these coolers with great success. If you warm your water to the proper temperature to get the mash temp at 152, you should have no problem. I mash for an hour and sometimes a bit more,...
Forum: Recipes/Ingredients 05-26-2005, 03:11 PM
Replies: 9
Views: 894
Posted By Ken Doggett
Blackberry Wheat

Ed,
Have you tried the Huckleberry ale from the C'oeur D'Alene Brewery? Very nice summer ale. Light in body, but with a nice hint of huckleberries. With all the blackberries you have over in the...
Forum: General Techniques 05-21-2005, 10:35 PM
Replies: 60
Views: 15,318
Posted By Ken Doggett
When to rack to secondary

Generally speaking, it usually takes 5 days and up to 8 or 9 days in the primary before you rack to secondary. A long time homebrewer once told me count the time between bubbles in the airlock. If...
Forum: General Techniques 05-14-2005, 09:51 PM
Replies: 20
Views: 3,998
Posted By Ken Doggett
5 ways to improve beer

I would have to ditto all the above. Here's how I list the top five ways to improve your brew:

1. Sanitize, sanitize, sanitize. I sanitize after brewing and before the next brew. Everything...
Forum: General Techniques 05-14-2005, 07:49 PM
Replies: 60
Views: 15,318
Posted By Ken Doggett
Hydromer reading to secondary...

At what hydrometer reading do you generally transfer beer to the secondary? Thanks.
Forum: General Techniques 05-14-2005, 05:31 PM
Replies: 60
Views: 15,318
Posted By Ken Doggett
When to rack to secondary?

I've always been an advocate of racking to a secondary fermentor to take the beer from the used yeast to avoid off flavors, and to help clarify the finished product. I've gotten rid of the plastic...
Forum: All Grain & Partial Mash Brewing 05-12-2005, 12:27 AM
Replies: 13
Views: 1,163
Posted By Ken Doggett
Stuck mash

I would also ditto to take your time sparging and draining the wort. Slow both down and you will probably have better success. It usually takes me about 35 minutes to sparge and about 45 to fully...
Forum: All Grain & Partial Mash Brewing 05-10-2005, 03:37 PM
Replies: 13
Views: 1,163
Posted By Ken Doggett
Stuck Mash

Nothing is more frustrating than a stuck mash. I avoid them by putting in the flaked grains the last thing in my mash. Since then, I haven't had a problem. I feel you still achieve the sparge...
Forum: Recipes/Ingredients 04-30-2005, 12:49 AM
Replies: 81
Views: 12,982
Posted By Ken Doggett
All Grain is King

After two years of partial grain/partial extract, I moved to AG brewing and will never return. I can target my OG much better, and with the freshest ingredients around, I can almost guarantee a...
Forum: Recipes/Ingredients 04-29-2005, 04:24 AM
Replies: 5
Views: 925
Posted By Ken Doggett
Pro Mash & Beer Smith

I have both sets of software and I think I like Pro Mash best, although I find Beer Smith very easy to use. Either will help you design better beers that will stay within the category styles you are...
Forum: Washington HomeBrew Forum 04-28-2005, 09:06 PM
Replies: 12
Views: 1,787
Posted By Ken Doggett
Great Brew Town

I live in Bend, Oregon (65,000) and we have the luxury of having 5 micro-breweries in this small town. It's like heaven. The world famous Deschutes Brewery, McMennamin's, Silver Moon, Bend Brewery,...
Forum: General Techniques 04-26-2005, 03:07 AM
Replies: 3
Views: 1,041
Posted By Ken Doggett
If the beer is low in alchohol content, test your...

If the beer is low in alchohol content, test your wort to check the original gravity before taking off the boil. Be sure to cool the wort you will measure down to about 70 before testing, or you'll...
Forum: Recipes/Ingredients 04-26-2005, 02:52 AM
Replies: 6
Views: 11,163
Posted By Ken Doggett
Peppermint doesn't excite me when thinking of a...

Peppermint doesn't excite me when thinking of a beer, but I have had some Spruce Beer from Siletz Brewery on the Oregon Coast that is a knockout. They have it down - a refreshing, but not...
Forum: Recipes/Ingredients 04-25-2005, 09:58 PM
Replies: 99
Views: 18,256
Posted By Ken Doggett
I find when the temperature of the wort is right...

I find when the temperature of the wort is right and there is plenty of oxygen introduced, fermentation will take off rapidly. I just brewed a Strong Belgian Pale and used Wyeast Belgian strong...
Forum: All Grain & Partial Mash Brewing 04-25-2005, 09:42 PM
Replies: 172
Views: 119,044
Posted By Ken Doggett
If dry hopping in the secondary, I just throw in...

If dry hopping in the secondary, I just throw in whole flowers loose and let the wort have at it. If I dry hop in the keg, I use a sterilized bag so dispensing doesn't get plugged. Works both ways...
Forum: All Grain & Partial Mash Brewing 04-24-2005, 04:50 PM
Replies: 172
Views: 119,044
Posted By Ken Doggett
Dry Hopping Techniques

In answer to Dennis' question regarding dry hopping, I have tried three methods: 1). Adding hops in the secondary fermentor, 2). Adding hops into the keg using a straining bag sterilized by...
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