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anyone done any oak aging on this? wondering how to go about it. oak first then raspberries?

orfy care to share your tweks?

Got the grains to brew a 3.5g batch of this for the end of January. Super pumped

If you are going to push the timeline up like that then I wouldn't secondary it. Especially using 1968. Just raise the temp and let it clean it up in the primary. keg it and force carb it. I am at a month in the primary, kegged it yesterday and its just now starting to integrate.

I've got a batch fermenting as we speak with US Goldings and US fuggles

I don't. Sorry

I just moved houses and am changing my keg setup due to space issues. That being said I am gong from a chest freezer to upright fridge. I am going to sell my chest freezer and wanted to offer it on here to a Home Brewer first before craiglist. I bought this in 2010 used and it been used...

I had the same issues. I even asked the owner for the color of his Belgian malt. I've brewed this since and sometimes I throw a bit carafa 3 on top of mash. I think as a ordinary bitter it hits the mark. Which is really what it is

bump

I'm not proficient at step mashing yet. what would be a good target for single infusion.

Brewed this 6 weeks ago and just tapped wow! this is my 75th all grain and one of the best. Exactly what I am looking for, a Rye Pale Ale. Not an enamel stripping Rye IPA Had a b#tch of a time running this off, ran low on rice hulls. I used Denny's 1450 on this and man is it...

I have brewed this about 4 times and also spoke with Brock the owner of St. Arnold. They recipe is spot on from a grain stand point I've brewed it per his instructions with cascade at 45 and liberty at 15 and 5. Targeting about 24 ibus Also their yeast is proprietary but have had good luck...

The one above is seriously close. Although my initial impressions were the 1968 was the winner. Some age in the keg revealed the other closer. The crystal that the recipe calls for is too much with a low attenuating yeast. Any medium attenuating British yeast will get you there. I...

I've had this recipe bookmarked for awhile Just got in some Texas Pecan Roasted Coffee. Might be a perfect base for a Coffee Brown Ale Thoughts

I am going to brew this exact recipe, however wondering about a few things. OG FG Eff Also German Munich or Domestic? Lovibond on them Based on your notes upping the c-40 to .75. Anything else you would do?

So do we aim for 36 IBUS or go with .5 oz Columbus 13% at the stated times?

I took a run on this based on this thread and others linked here. I brewed this 11/3/11 and kegged it on 12/1. It's slowly force carbing now. I had sample last night and think this is a very fine beer and close to honkers Recipe Specifications -------------------------- Batch Size...

Yep I have a 6yr old, 2 yr old, and a 1 yr old. I get home from work, dinner, play, homework, baths. All the while heating my mash water. I usually mash in, put the kids to bed, then I'm ready to mash out. Turn on some tunes and a light a cigar.

I know 20% is insanely high for some crystal. Link below to one of a few places that has this same reference http://goo.gl/R3FSx My guess is a very low mash temp to keep the sweetness down

Was hoping for a few thoughts on mash temp with my grain bill and yeast choice. This is based on Goose Island HOnkers. Many threads out there including one from the brewers say 20% Crystal but I've toned it down. 81% Us 2 Row 10% Crystal 55 UK 2.5% Crystal 37 Uk 5% Torrified Wheat 1%...