Search results

I think I was reading about oak/ bourbon for another recipe and it just sounded like it would work with this recipe. I didn't add a whole lot of oak, either. 2 ounces, I think. I mill the toasted grains with the rest of the grains. If you make it, post back here and let me know how it turns out.

It took a 1.064 IPA down to 1.008 for me.

Well would you look at that. It seems as though I made a drunk post. Thanks for responding...I might never have known about this.

I was just sitting here enjoying a few mugs of Cream of Three Crops when I noticed that my mug is EXACTLY the same mug used as the forums icon. I may also be a bit loaded.

This is not new. I've had one of these for probably 15 years. I never use it, mind you.

I used Bry for the first time a few weeks ago. It was a full 48 hours at least before I saw any action at all. Once it got going it went crazy. I've never seen so much action last for so long. It took my 1.064 IPA down to 1.008. Finished very crisp and clean. I like it and will use it again...

I have heard many times on jobsites from plumbers and pipe fitters that teflon tape is NOT a sealant but rather a lubricant that allows you to tighten whatever threaded fittings to the proper torque without the metal heating up and binding.

Recipe Type: All Grain Yeast: Bry 97 Yeast Starter: No Batch Size (Gallons): 5.5 gallons Original Gravity: 1.056 Final Gravity: 1.016 IBU: 51.98 Boiling Time (Minutes): 90 Color: 11.7 Primary Fermentation (# of Days & Temp): 14 days at 65 Degrees Secondary Fermentation (# of Days & Temp): 7 Days...

I also use a converted cooler, CPVC manifold and 2x batch sparge. I have the Barley Crusher. I stopped brewing for a couple of years and just got back into it in the last couple of weeks. I used to mill at whatever the factory setting was but now I have adjusted it down to .034. My last batch...

A sophisticated blend of Death and Black metal. Nothing like a little live Amon Amarth to get the brew fermenting!

Sounds like someone is making Palilalia Pale Ale! One of my favorites and the recipe that got me hooked!

.025", eh. I thought I was stretching it with .030". I guess the "grain crush glove slap" has been administered. Off to the brewery to set mine for .024"!!

I started conditioning my grains on the last couple of batches and was able to set the gap on my BC at 0.030". Now I get a great crush and the husks don't get pulverized.

I'm actually shooting for a lighter SRM. The Paulaner Oktoberfest that I am attempting to sorta clone was a light, straw color.

I did read Braukaiser's wiki but I guess I didn't read past the double decoction. This makes more sense, I wouldn't be as worried about a decoction and leaving the grains at 147. I guess that about completes the recipe. Thanks for your input...it made me feel better about what I'm getting...

I went with the kegging first...but I know now that I should have gone AG first. It is so much more fun!!

Brewmasters Warehouse!!

So...here is the recipe that I've put together. Please feel free to chime in as it is the first time that I have attempted this and I don't really know what I am doing. I'm going to try the double decoction mash. It will be good experince if nothing else. Recipe Type: All Grain Yeast...

I use the 70 qt Extreme for 5 gallon batches. I've done small grain bills (7-8 lbs.) and only lost maybe 2 or 3 degrees over 60 minutes. With 10+ pounders I only seem to lose 1 degree.

Thanks for the input. I should be able to brew something decent anyway. Do any of you actually lager for the 6-8 months that was suggested? Maybe I'll just do a 10 gallon batch...lager one for a few weeks and the other for 6 or 7 months and get into it in July! Cheers.