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I did the same exact thing with the window screen on top of buckets... Put it into the garage which is not insulated so temps got to around 90-100 easily at the end of August- beginning of Sept. about 3 days - 1 layer tossed every 12 hours got them pretty dry - not sure of the percentage as I...

Quick Update: I added small batches of dissolved table sugar into the secondary fermenter for around 2 weeks, every few days or so ( around 4-6 ounces at a time in 8 oz of water ). This seemed to get a little action and after those few weeks of adding the sugar I left it for about a month...

went extract steeped 1lb caramel pils 25 min at 160 9 lbs LME Light 2 Lbs belgian candy sugar I only added 3 lbs at boil(60) the rest of the sugars and extract at 15 2oz hallertau at 60 1oz saaz at 5 WLP-530 (1 vial) So I'm thinking I'll let it rest for a few weeks ? or should I add...

So I gave it a go at my first tripel and used WLP-530, which says is tolerant up to 15%abv. OG was 1080 and I was hoping to get it down to around 1010 which would put it around 9%abv but fermentation seems to have hit a wall and last reading had it at 1030 - 12 days in. The temp might have...

I just recently did a basic Hefe using WLP-300 and fermented at around 68, no starter. S.G was 1.050, Fermented in the closet of main floor, we usually keep the house between 66 and 69 at all times. Let me tell you how aggresive this yeast was... blew the lid off twice and it was the most...

So... it got down to 1.010 so my final gravity measured 8.1% and I Bottled about 5 days ago, couldn't wait and cracked open a bottle. Although it's not finished it did have signs of decent soft carbonation. Cloudy yellow haze appearance with a dull gold body. Distinctive hefe yeast banana...

I've brewed this 3 times now and it came out great everytime. My supply shop never has any saaz so I just use perle for bittering and aroma. I use 8 lbs of dme so my abv tends to be higher. Great simple recipe, love it.

So anyone wanna take a stab at this recipe ? My guess is lots of simcoe/centennial/chinook for dry hops as I smell the bottle. Drinking a 22oz as I write this and I must say definitely doens't taste like 102 IBU but the 8% you can feel.

So this is what I did: 6 Lbs Wheat DME added for full 60 min boil - Full 5 gallon boil BTW. In a separate pot I held about 2 quarts water at 160 while I steeped zest from and peeled oranges ( 3 extra large navel ) for 30 min. and also dissolved 1.5 Lbs corn sugar into this pot. 1oz Hallertau...

I am brewing this today and had a question about the oranges. I bought 3 large Navel oranges, probably the size of your average grapefruit. Do you add the zest and oranges bag to the primary ? or after it has stopped fermenting ? I usually don't do a secondary unless it's a beer that has to...

Thanks for the advice :mug: I'll let you know how this variation turned out.

I did a variation of this as my LHBS only had these and I was in the mood to experiment anyway. I steeped 1lb of wheat malt at 155 3lb of pilsen LME @ 60 3lb of wheat LME @15 1oz Hallertau @60 WLP300 ( this yeast is a beast ) it actually cracked the plastic lid off my airlock and pretty...

Interesting recipe. I saw this one awhile back and kinda put it on the back burner but might have to give this a shot just to have something with a high ABV% for the summer. As far as the Saffron, as I was re-reading this thread it does add certain characteristics. Some people mention that...

You really have to be a fan of Cilantro. You'd probably get the most nose from dry hopping.

The ingredients are basic, it's the process that's ridiculous. Can't imagine how this will taste though, probably like a punch to the neck.:drunk:

Cause of Death 5 gallons/19 L, all-grain | virtual OG = 1.210 FG = 1.044 | IBU = ?? | SRM = ?? | ABV = 21% Ingredients: 31 lbs. (14 kg) Maris Otter pale ale malt 32 AAU Warrior hops (60 min) (2.0 oz. /57 g of 16% alpha acids) 18 AAU Amarillo hops (60 min) (2.0 oz./57 g of 9% alpha...

The high ABV% is bordering on an imperial so just have patience with the fermenting process, it'll take a few months to ferment properly. Take it easy when drinking them, besides getting plastered it'll add a few pounds to your frame if you don't use moderation :cross:

I have had good experience with those combinations of grains in dark beers, if you wanted to go with a more roasted taste you can always add some roasted barley or even a specialty malt like carafa III. As far as the hops, summit and columbus are more pungent than citrusy in my opinion and...

I would do something like this : 6lbs dark malt syrup 60 min 6lbs dark malt syrup 15 min 1lb light brown sugar at 15 min 1lb crystal 60 8 oz black malt 8 oz chocolate malt 2 oz summit or columbus @ 60 min 2 oz cascade @ 5 min Wyest 1728 or Safale 04 2 to 3 weeks primary - 2 to 3 months...

I also pitched dry safale-05 2 days ago expecting for there to be action but after looking at the temp it's at 62 and still no action. I opened the bucket, there didn't seem to be any leaks and there was a hefty foam on top which is good, I think. I've had slow starts before but this one is...