Search results

This looks interesting and showed up when I was doing some research on mash soured dark beers. I've successfully made mash soured Berliner Weisse (and a very tasty version with peaches). Did you end up making this? If so any feedback?

Thanks for the warning, as our house was built in the 1990s and doesn't have copied piping that should hopefully not be a concern.

They did not specifically address that point. In my case I was contemplating using water from a tankless house water heater which would give me ~120F water to use for getting quicker up to strike/sparge temperatures. Then again these days with a good propane burner & additional immersion...

This an old thread but came up as the first Google search. I sent Camco the same question on hose #22803 and they responded that the hose will tolerate up to 180F.

Thanks BierMuncher for the excellent recipe! In May I brewed this the second time with slight modifications (Golding instead of Fuggle, Crystal 40L instead of 30L, Safale S-04, OG 1.066/FG 1.031) for a friend's wedding. Entered two bottles into the NC Brewer's Cup and ended up getting the bronze...

I brewed this middle of June and ended up with OG 1.044, FG 1.006. Used slightly higher amount of Ginger during boil. As the hydro sample after fermentation had a lot of ginger flavor too it I decided to leave out the ginger addition during secondary fermentation. The final sample before legging...

I tasted the first bottle of my second batch of this recipe yesterday and it turned out fantastic. OG 1.096, FG 1.032. Great head retention, wonderful aroma, it is very close to the original. Will have to do a side by side comparison with a bottle of Founders Breakfast stout this weekend...

I kegged my batch of this recipe last night. SG 1.066, FG 1.022. Hydro sample tasted slight acidic, some initial hops which have way to caramel flavor. Slightly thin mouth feel, very curious to see how this will taste once carbonated. Thanks for the recipe!

At two recent brew dates I captured 2*~1/8 of a gallon of extra wort from the MLT (nice dark breakfast stout & lager). These were stored in clear 1/2 gallon growlers, capped & then autoclaved at work to make sure they are sterilized. A buddy suggested possibly boiling them down and reducing...

24848 + 5 = 24853

After making a first batch of this recipe (OG 1.086 -> FG 1.035) on 9/8/12 I was extremely happy with the result. Thus decided to make another batch on 12/16/12 (OG 1.096). A friend of mine had recently been experimenting with soaking cocoa nibs in high end bourbon and donated the "used" nibs to...

Patience definitely pays off with this beer. I brewed Fatty Liver's version 8/4, bottled 8/23. It took at least 8 weeks for proper carbonation to develop. Once there it was definitely worth it. Nice, complex Belgian strong ale. With a bit more ageing it should mellow a bit more. Yummy!

I made the same recipe last weekend, scaling it to a 5 gallon batch. Using store brand Costco apple juice, I ended up with a very sweet/chocolate smelling starter at OG of 1.085. Since last weekend the Nottingham yeast has been very happily eating/bubbling away. Can't wait to see how this one...

@sweetcell & @pabloj13, thanks again. The better bottle is well covered with a towel to keep the light out, so that the yeast can do it's thing in the dark & hops don't get affected (not bothering to do that with two carboys of Ed Wort's Apfelwein/Drunken Emu cider sitting next to it). Tomorrow...

Thanks pabloj13 & sweetcell for your advice! Looking at my brew notes I think I hit the mash temps but may have kept the wort in the MLT for 70 instead of 60 minutes before the sparge water was ready. I moved the carboy out of the fermentation chamber into my living room where it may get...

I changed fermentation chamber temperature to go up to 72F and shook carboy up a bit. When I had transferred the wort into the carboy I shook it up quite a bit to aerate hoping that it would have been enough. I had not rehydrated the yeast when first adding. If raising the temperature/shaking...

I took a SG sample today after 16 days in primary (fermentation chamber set to 68F) and it looks like fermentation has stalled at 1.040 (OG was 1.086@76F). Any suggestions on how to restart fermentation other than shaking things up. Do I need to get/pitch another packet of S-04? Hydro sample...

I brewed my second all grain batch last weekend based off a scaled 5 gallon recipe by wscott823 (https://www.homebrewtalk.com/f63/biermunchers-oktoberfast-ale-ag-39021/index11.html) with some minor modifications due LHBS grain availability. This was my most relaxed brew date so far as I finally...

I followed Fatty Liver's recipe pretty closely and made this 8/4/2012 with Wyeast 1214. At the end I hit SG 1.080@72F, after 3 weeks in primary I was down to 1.016@72F, bottled with 5oz of priming sugar. The sample from the hydrometer reading smelled/tasted great. Today I was anxious and put a...

Yesterday I made this recipe for my first all grain brew. With the classic 10 gallon Rubbermaid MLT and calculated 6.69 gallon mash water the MLT was definitely at capacity. The wort smelled/tasted great and I hit SG 1.086@76F. Yeast started happily bubbling away within a very short time in the...