Recent content by Auspice

6.5 lbs Pilsner Malt 1 lb Vienna Malt .5 lb Honey Malt 1 oz Tettnang 60 min .5 oz Hallertauer 60 min .6 oz Hallertauer 10 min 1 Pkg Kölsch Yeast (Wyeast 2565) I did a single infusion batch sparge mash @ 150F and kegged at 2.8 vols of CO2. Posting my first recipe that I've ever been...

I've done two batches of my Kolsch with over 80% Pilsner malt and only did 60 minute boils, what's the difference there?

Problem with rubber banding the taps back; I have the Perlick 575s with the creamer action so that would cause MORE damage if I had them back. For now I've taken the handle off while I'm not pouring beer. It may not look as cool but it's in my damned basement and nobody cares what it looks like...

I got home today after working 13 hours and went to my basement to pour off a pint. Much to my dismay, my kegerator had the same idea apparently. The floor was soaking wet and the front of my kegerator was sticky from beer. Lord knows how long it was drip dripping all over the place but after...

Just about to start sparging my Kolsch! Just kegged my Rye PA about 30 minutes ago. :)

I guess 65% apparent attenuation isn't too far off from the Wyeast site then. I was using a new thermometer which wasn't very accurate and overshot my target mash temp of 150F and hit 170F for about 10-15 min then got it back down to 150F. I'm assuming because of the initial overshooting of the...

Bumping for an update. I brewed this on March 25th and I took a gravity reading today(April 6th) and I'm getting a reading of 1.020. My OG was 1.060 and according to Beersmith that rates my attenuation at 52% which seems really low according to Wyeast's listing for 1028 which says 75%. I did...

My estimated OG was 1.042. My first runnings(just over 4 gal) were 1.055 and my 2nd runnings(about 2 gal) were 1.033 so looks like I'm alright. Doesn't taste off from either portion. :D

Well, fingers crossed I got it down fast enough. Guess I'll find out in a month. *shrug*

Blarg, I can't cool down the temp and get more sugar extraction? :/

So I made the mistake of using my digital thermometer to measure my mash temps and I overshot and now I mashed in at 170F. How is this going to affect things? Can I let it cool down to 158F and hold the temp there or is it too late?

Next week I'm planning on brewing a rye beer, here's my grain bill/etc: 4lb 2 Row 4lb Maris Otter 2lb Rye Malt 1lb Cara 120L 1 1/2 oz Challenger 60 min 1/2 oz Cascade 60 min 1/2 oz Fuggles 10 min I've only done a couple of all grains and I've only ever done single infusion batch sparges with...

The busy holiday season really kicked my ass and even through I brewed in mid November I wasn't able to keg it until early Feb. It was an interesting trial and I had a couple of scares but it turned out great, almost. It was my first all grain and a lager so I knew I'd be running into a LOT of...

I brewed this a month ago today and put the strawberries in two weeks ago. I think it's time to rack it off of the strawberries and into secondary to clear. Smells tasty so we'll see how it turns out!

Wow, that was a pretty fast brew day. After cleanup and everything I'm sitting at just under 5 hours from prep to cleanup. I really feel like I'm starting to get better at all this stuff. I took 3 samples with my refractometer and averaged about 1.060(instead of the 1.073 OG estimate from the...