Search results

So this picture is after two months in the primary. It tastes good, and didn't have any off smells, so I went ahead and kegged it. It's a chocolate milk stout. Did it get infected? I used cocoa powder and lactose in the boil, so I think that could be a source... Either way, I might just...

So I'm considering doing a green tea cream APA in the future. It will look something like this: OG: 1.063 FG: 1.021 IBU: 45 11 lb 2-row (80%) 1 lb Crystal 20 (7.3%) 0.75 lb Carapils (5.5%) 1 lb Lactose (7.3%) Mash around 150 for 60 minutes. 1 oz of Citra, Amarillo and Cascade at...

Ended up brewing this and got an OG of 1.072, and about 5.75 gallons. I started the boil with 8.75 gallons, so I think the hops soaked up a ton of wort, giving me such a low efficiency! The good news is that I'll definitely have a lower final gravity, having mashed at 148 dropping to 146, with...

I'm just being overly hopeful with that fg. It will be really tasty even if it finishes at 1.018. I'll mash at 148 and check the conversion after an hour.

So I'm going to be brewing an IPA tomorrow using Imperial Yeast's version of whitelabs' yeast WLP644, Saccharomyces "Bruxellensis" Trois, which is supposed to give pineapple, mango, citrus flavors This is my planned recipe: OG: 1.082 FG: 1.018 (hopefully closer to 1.010) IBU: 110 Grain...

Based off of this advice, I bought two Jolly Pumpkin beers and two Cascade beers. I'm going to add one of each to them and see where that takes me! I spent too much money on those beers to just down them in one night though :D I'm going to get some maltodextrin too. I've read 4-8oz is a good...

Brew day went well. Smack packs were ordered directly from wyeast, shipped right after being made, and used immediately. Hit OG of 1.051 (target 1.053). I waited until a year to taste, other than when transferring the first batch into secondary.

I brewed a flanders red about 12 months ago per this thread: https://www.homebrewtalk.com/showthread.php?t=241728 I did a 5 gallon batch, pitched a roeselare blend, then after 3 months racked it to a second carboy and pitched the 2nd 5 gallon batch right on top of the yeast cake with a fresh...

I'm fine with some floral/fruit, just less than the ones I made before (using just Simcoe/Citra/Amarillo/Mosaic) My efficiency is only ~62% with grain bills this large. I might try parti-gyle on this batch and sparge with 7 gallons of water after I collect my runnings. If I get a high enough...

5 gallon batch. I might move some of the columbus used for bittering towards the end-- maybe 1.5 oz at 60 min, 1.0 oz 15 min, 1.0 oz 1 min, 0.5 oz dry hop

I've decided I've brewed too many floral/tropical IPA's in a row, so this time I'm going to switch it up. My goal is to really show case the Columbus hop in this one--I don't think I've used it in my last 4 IPA's... I'd appreciate any feedback. I'm okay with a citrus flavor to it, but I don't...

Yeah, I need to invest in something to properly oxygenate my wort--I do a lot of high gravity brews. Maybe I can find an attachment with an inline filter for my air compressor... I went with two packets of yeast vice a starter. I probably still needed a starter though! I'm going to keg in two...

Update: I did a taste, and its tasting good! There's not enough oak in it yet, but I plan on waiting another two months, but so far the 1oz of oak cubes is really blending nicely with it. It tastes less like a mocha now, and more like what I intended. Also, the FG is still 1.036. Oh well, it...

Awesome, looks like nothing to worry about then. I might have to use 2oz of oak with how heavy the beer is, I'll check on it in a month and see how this 1oz of oak is doing! Next time I might pitch a blend of a more attenuating yeast with the London ESB--maybe that will help (along with a starter)

I brewed a Russian Imperial Stout, used 24# of grain, 1# oats and 1# DME. The OG was 1.108, then 3 weeks later I racked it to a carboy for aging. I got an FG of ~1.035, maybe 1.036 (I wanted it to be lower so I probably biased it lower :P). I mashed at 150 for over an hour, so the wort...

How much oak do you typically use?

Thanks for the replies. Does anyone have any experience with using cubes for 3 months+?

I personally wouldn't. One reason I like brewing is that I get to make a recipe, manipulate it, and customize it to what I feel like doing. So I'd have two problems: not choosing the type of beer, and not being able to make my own recipe for it.

+5 gal IPA +6 gal Flanders Red +5.5 gal IPA +5.5 gal RIS __________ 7065.5

I brewed a Russian Imperial Stout yesterday, and I want to use oak cubes in it. I brewed this a good 7 months ago and used oak chips for 10 days or so, and I found it to be too astringent--it definitely mellowed out with a few months time and tasted absolutely delicious, but I'm trying again...