CoalCracker
Well-Known Member
Just brewed this for the second time this past weekend. Thinking about adding Vanilla to this but concerned that it might be too sweet. What are you thoughts on this?
I'm thinking of making this this weekend. I didn't notice in the recipe what the OG and FG were. Could someone let me know what theirs was? Also what the ABV is? Thanks!
Thank you! I also just checked my hops stash. I have 1 oz of Kent Goldings, do you think that would be ok to substitute in place of the Fuggles? I think it's got more bitterness than the fuggles. If it's ok to use the Kent, would you use less of it? I don't like hoppy beers.
I'm going to start brewing this in a few minutes. I just want to make sure I understand the instructions for the mash in and mash out temps. With the mash in.... are you saying to heat the water to 170.5, then when the grains are added it should bring the temp down to 150 and to let it mash at 150 for 45 mins? With the mash out, kind of same question. I use a cooler for my mash tun, so it will already be at least 150 degrees, so if I heat the mash out water to 206 and pour it into the already hot cooler, it doesn't seem like it would come down to 175 degrees. Should I just heat the mash out water to 175? Hope this makes sense. I'm fairly new to all grain recipes. This is only my 3rd batch of all grain, and the previous recipes had more step-by- step instructions. As usual, I've waited till the last minute to post a question I can't wait to try this!
I figured it out. I called my LHBS. My O.G. was pretty high though, coming out at 1.064. It tastes good though. I can't wait to taste the finished product. I realized at the end that I forgot the 1/4 tsp of irish moss. Will that make much difference?
Ok BM, need to ask this. I've done this batch again for like the 7th or 8th time. I had a bit of a "snafu" and had to let this sit in the secondary for almost 3 months due to some issues we had here at home. While I was away the airlock dried up but the beer showed no signs of problems or infections so I went ahead and kegged. She's been on co2 now for 3 weeks and it has some off flavors compared to all the earlier batches. But all the earlier batches were drank much younger than this one by at least 6 weeks (prior to kegging and chilling). It doesn't taste bad per say, just not as sweet. Has a more roasted coffee flavor that lasts well after swallowing. Almost too bitter. Its not slick, no butter flavors, no weird aromas, no signs of anything in the beer (very clear for a black beer). I don't really see anything different in my notes other than adjusting some salts. Do you think salts would make that big of a flavor shift? I would think the longer aging would have mellowed out any "roasted" flavors, not enhanced them. Ideas?
How critical is 60 on this? My house right now is hanging between 65-70 most days... I plan to (for summer anyway) build a fermentation chamber or just use a mini fridge... but don't have it yet...
Hey BM, thanks for the recipe. This will be my first non-kit brew, and am excited about it. In the original post, you say to rack it to a secondary. I was just wondering if there is any particular reason for this, or is it just like most brews that can stay in the primary?
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