Search results

Following

Very awesome guys. I made something similar last year for our squadron's redneck themed Christmas party. Went about it a little differently, but it was fun and easy.

I really like the hop-Movement order. I may use something like that

So I know a lot of you are brewing some quarantine beers and thanks to the SecDef's stop movement order I guess I have some time to brew again I'm doing an amber ale with Cascade and Chinook. I wanna name it something befitting of the times but I'm drawing blanks. What are y'all naming your...

So my squadron had their annual redneck themed Christmas party couple weeks ago and I was asked to bring some of my beer. Since this needed to be portable I had to get a little creative. I picked up a red bull cooler from Craigslist for $15 and converted it into a little roll around portable...

Following

Mic, that sounds delicious. Care to share the recipe?

Looks pretty good. I would move the 15 min and/or the 30 minute hops to whirlpool or flame out. But what you hace should work out fine for a west coast style IPA

I like this, I hope it catches on. When I get home next month I'll gladly contribute.

Id be willing to bet that these are NOT 440 ss. 440 is pretty commonly used for ball bearings, (which may be what you bought) , knives and razor blades. it is very corrosion resistant and actually can be magnetic. 440 is usually ~1% carbon and <1% molybdenum. Like I've said, Ive never seen ss...

I've never seen SS turn black like that. Not in brewing, not in my kitchen, not in my previous job working in a SS fabrication facility. Have you contacted the place uou bought them from? Are you sure they're stainless? Are they magnetic?

@PCL , whats the verdict?

150 or 152, I doubt there'll be too much difference. If it were mine I'd shoot for 150, but I like my RISs to end up south of 1.018. They still tend to have plenty of body to them. Your grain bill looks great now, I'm curious to see how this turns out.

My two cents would be to drop the black patent all together. You'll be plenty dark with out it and with all the other flavors you're talking about putting into this, you're really not gaining anything from it. People have a tendency to way over complicate imperial stout recipes.

Heres what my latest IRA recipe looks like. I actually prefer mine a bit roastier than i think the style calls for. Recently scored a 31 in competition Was marked down for too dark, too roasty. It is pretty dark at 18srm...may tone it down a notch.

I've done mostly IPAs and imp IPAs in mine and one RIS that made it to 10.5 %. Never had that problem. All of my yeast cakes have been below my racking arm. I use us05 and us04 mostly and keep my arm parked at 3 o'clock during fermentation.

Following

I brewed a stout last week with an OG of 1.050. I want to add some PB2 to it but wondering if I should wait til fermentation is completely done or toss it in now. Seems to be still actively fermenting, krausen just started falling yesterday. Also any tips on how much, how to add it, etc would...

Think I'm with IslandLizard here. Over the course of 8 days your gravity dropped a smidge. I would figure with that temp and amount of time it would be well past finnished up. I'd venture to say its gotta just be a slow yeast.

Who's retirement party is it? Yours or coworker? Also what are you/they retiring from? Might help with the pun names