Recent content by Bambooshoot

Does the "major complication" category ever include losing a nut? I think AJ may have mixed up vasectomy with castration. They're similar though so I can see the confusion. The expectational analysis for castration is usually pretty poor, not a lot in the "pro" column, other than (presumably)...

Are people doing the recommended 122f protein rest for this beer? It seems unnecessary to me given the relatively low percentage of unmalted grains.

BarrelAgedForrest, I'm curious to hear how yours attenuates, I'm thinking of using 2 packs of US-05 like you did, but if you run into any attenuation trouble, I might go with a starter of 1056 like OdeCloner. Let us know how its going!

Agreed. Almost 1/2 lb of roasted malt will give you a very roasty flavor (which would be atypical for the style). Cut that roasted grain in half, and add a little carafa II or III, and you should be right on target.

Here is our recipe for a Cascadian Dark Ale -- basically a black DIPA. This recipe was originally formulated by my brother as a clone of Boneyard's Armored Fist, but has since become our house ale recipe. It is my most brewed beer (by far) and a favorite of all my friends. It is pitch black...

keg seal rebuild kit! pleassssse no more leaky beer line post.

Did you end up brewing this? How did the everclear extract work out for you? Seems like it should be a pretty good method of adding a measured dose of flavor.

A thought on your yeast conundrum. For millennia, the way people got yeast for their next batch was to reuse from an old batch. I think it would NOT be cheating to either (a) save some yeast from your next batch made with commercial yeast, or (b) pitch your primitive beer on top of the yeast...

I guess I'm not sure either. Tasty McDole does it though so I assume there is a reason. Can anyone think of any advantages? "On brew day (night actually) I pour the still "beer" off the starter and replace it with some of the wort I just made. I put the starter into the same 50F space as the...

Normally, after cold crashing a starter and then decanting off the starter beer, I just let the yeast warm up to pitching temps (48F for a lager), and then pitch into my cooled wort at the same temp (48F). However, I recently read a vague reference to the following method, which is not...

Thanks BigFloyd, I'll check out Brewers Friend and compare vs Mr Malty. Yes, I'll be using a stir plate. I just made one based on the DIY thread, looking forward to using it for the first time. I don't have any real oxygenation equipment. I'll do my best to shake it up but my understanding...

By the way, for what it's worth, my 2124 has a date of 12/13. Beersmith tells me that a 2L starter with this one pack will give me 361 billion cells, which is in the ballpark. Maybe I just go with the one pack? I'm nervous about underpitching given that I'll be pitching cold (45 degrees). I...

I'm making a starter today for a batch of dark lager (schwarzbier, also my first lager) that I will be brewing this weekend. I have a 2L flask with a stir plate. I was planning to use a Wyeast 2124 (bohemian lager) but I also have a pack of Wyeast 2001 (urquel) that I was planning on using for...

yes, i used this one: http://www.3d0g.net/brewing/heatstick i looked about about 10 sets of plans and this is the best (particularly the idea of using acetone to thin the jb-weld to pourable consistency and then pouring it down the tube). the parts are all very easy to find in the hardware...

+1 for heat stick. takes about 30 min at the hardware store, $30, and 30 min to build. useful for bringing up mash temps when you undershoot as well.