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Recent Content by The-Baron-of-Charnwood

  1. The-Baron-of-Charnwood
    Post

    AG American Barleywine - critique please

    At 100+ IBUs, I wouldn't add anymore bittering hops. Good luck with the brew! Make sure to aerate the wort and use plenty of yeast nutrient to...
    Post by: The-Baron-of-Charnwood, Apr 12, 2013 in forum: Recipes/Ingredients
  2. The-Baron-of-Charnwood
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    Cascade Focused Ale

    If you really want to highlight the hops, I'd go with a standard IPA. I'd drop the roasted malt, the 120C addition, and the munich malt to...
    Post by: The-Baron-of-Charnwood, Apr 11, 2013 in forum: Recipes/Ingredients
  3. The-Baron-of-Charnwood
    Post

    AG American Barleywine - critique please

    Overall, I think that looks really good. A couple changes I'd suggest: Mash lower: aim for 148. Your final gravity is pretty high and you don't...
    Post by: The-Baron-of-Charnwood, Apr 11, 2013 in forum: Recipes/Ingredients
  4. The-Baron-of-Charnwood
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    Recipe with Flaked Wheat and Pilsner

    I'd suggest a Belgian Wit. Also, I might suggest a short protein rest (~10 minutes at 130 degrees F) due to the high protein content of wheat and...
    Post by: The-Baron-of-Charnwood, Apr 11, 2013 in forum: Recipes/Ingredients
  5. The-Baron-of-Charnwood
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    Carapils is cheating . . . isn't it?

    Thanks pjj2ba! I mash in a cooler so I'm thinking I might add a protein rest for 20-30 minutes at about 1 qt water/lb grain and then add hot water...
    Post by: The-Baron-of-Charnwood, Feb 19, 2013 in forum: All Grain & Partial Mash Brewing
  6. The-Baron-of-Charnwood
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    Carapils is cheating . . . isn't it?

    So, how long of a protein rest would you recommend? At what temp?
    Post by: The-Baron-of-Charnwood, Feb 19, 2013 in forum: All Grain & Partial Mash Brewing
  7. The-Baron-of-Charnwood
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    Rye IPA recipe

    If you've never done a mash before, look into "Brewing in a Bag" or BIAB. That's the easiest and cheapest way to transition to partial mashing,...
    Post by: The-Baron-of-Charnwood, Feb 19, 2013 in forum: All Grain & Partial Mash Brewing
  8. The-Baron-of-Charnwood
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    Rye IPA recipe

    These are grains that need to be mashed, so I assume you're mashing them. In that case, 165 is WAY too high of a temp. Not sure how much residual...
    Post by: The-Baron-of-Charnwood, Feb 19, 2013 in forum: All Grain & Partial Mash Brewing
  9. The-Baron-of-Charnwood
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    House IPA

    I agree with the previous poster that 153 is a bit high for an IPA. I would go with 150 in my system. But then again, you are doing BIAB. Not...
    Post by: The-Baron-of-Charnwood, Feb 15, 2013 in forum: Recipes/Ingredients
  10. The-Baron-of-Charnwood
    Post

    barleywine- missed OG

    I wouldn't add sugar to boost barleywine's gravity. You'd have to add a lot of sugar and you'll thin and dry the body out and a good barleywine is...
    Post by: The-Baron-of-Charnwood, Feb 15, 2013 in forum: Beginners Beer Brewing Forum
  11. The-Baron-of-Charnwood
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    conical fermenter heater/cooler

    I'd just like to point out that the author of that manual is none other than Ron Swanson.
    Post by: The-Baron-of-Charnwood, Feb 15, 2013 in forum: Electric Brewing
  12. The-Baron-of-Charnwood
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    Has anyone tried 2 batch sparges?

    I have never done two batch sparges, but my concern would be over-washig the malt and extracting tannins. Has anyone had this issue? Thanks!
    Post by: The-Baron-of-Charnwood, Feb 14, 2013 in forum: All Grain & Partial Mash Brewing
  13. The-Baron-of-Charnwood
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    IPA Recipe - Too much crystal?

    Crystal malts add unfermentable sugars (dextrins) which contribute to body and residual sweetness. A higher AA yeast will dry out the beer, but it...
    Post by: The-Baron-of-Charnwood, Feb 14, 2013 in forum: Recipes/Ingredients
  14. The-Baron-of-Charnwood
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    Brown ale recipe

    IMO, 10 oz of Chocolate is a bit much and might over-power any of the toasty/biscuit flavors you're hoping to get from the Amber. Also, it's hard...
    Post by: The-Baron-of-Charnwood, Feb 14, 2013 in forum: Recipes/Ingredients
  15. The-Baron-of-Charnwood
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    I let the fermentation get to hot

    Give it some time!
    Post by: The-Baron-of-Charnwood, Feb 12, 2013 in forum: General Homebrew Discussion
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