I used 2-row for both batches and feel they're the best beers I've ever brewed
Brewed 10 Gallons of this recipe this morning...and well, everything was going fine until I took a pre-boil reading and noticed I was off.
Went back to my notes...and undershot my temp. ...for some reason, and I do not know why--I thought I was shooting for 154 instead of the 158 I had in my BS print out. My brain must have not been working at 7:30 am just yet.
Came out at 1.056...Oh well, it's still beer
Have 2 5 gallon buckets chilling down in ferm. chamber and will pitch 3711 in one and 565 in the other once they hit 68 degrees.
I'll say it wasn't working, mash temp is 148!!
Brewed 10 gal of this 9 days ago. Followed the original recipe. I have been taking samples along the way and it's been sitting at 1.002 for two days. Can one taste the difference between 1.002 and 1.000. I'm getting Short on patience and want to get this kegged. The samples taste awesome!
I have the ingredients ready for another stab at my extract recipe...
But I was reading into the flaked oats and realized that they must be mashed and not steeped like I did a few months ago
What amount of 2row would I need for the 0.5lb of flaked oats to do a mini mash?
Thanks !
I've always heard you want to mash an equal amount of 2-row for a given adjunct, so 1/2 lb of 2-row with your oats oughta do it
Bought grains today after work, but got bohemian Pilsner malt. Will this affect the flavour in a bad way??
Brewed this today everything went great until I started to chill the wort and realized I didn't add the pepper. I sanitized a hop bag with the pepper in it and threw the chilling wort. Anyone know how this will work out for me?? It's was added more like a flame out addition apposed to a 5 min addition.
Hit 1.060 for my OG.View attachment 313312
I plan to bottle 5 gallons (or close to it) next weekend. What is the recommended amount of priming sugar needed for this style of brew?
I'm going to pick up ingredients for this today. Last time I made this I came in at 1.052 and it ended up being one of the best beers I have made. So I am going to shoot for 1.055 (not 1.062 per the original recipe). Last time I used 3711. I will make 10 gallons this time and do 5 gallons with 3711 and 5 gallons with 3724. No adjustments to the hop ratios or times.
I would try blending them. Either together or with any other saison or belgian yeast. All of the best saisons Ive made have been from blending yeasts
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