Recent content by BigRedFan

whats the difference between IBU TInseth - 24.99 IBU Rager - 21.41

ya according to Brewers Friend my IBU for this brew was 24.99 so in that case of course it is going to be more bitter Is there a commercially available beer that is similar to this that I can do a blind taste test with?

awesome. I think part of it is that my wife loves coors light. Not big on craft beers at all. Hopefully one more week in the bottle and it is rocking

Mine has been in bottles for just shy of two weeks. Had my wife taste test it last night and she said it tasted bitter. What could possibly have caused that. I didn't think it tasted bad but who knows

Thanks to both of you. Been micromanaging all of this transition to all grain.

This was my first all grain BIAB batch. It was the centennial blond recipe that is famous around these pArts I pitched the yeast late Saturday night. And opened up the bucket for a gravity reading today Gravity came back at 1.008, target was 1.009. Is it possible that all the krausen/yeast...

Just getting into BIAB and quickly realized i need a few additions to my kettle http://www.amazon.com/dp/B000FTLY1K/?tag=skimlinks_replacement-20 Thatis the kettle that I Have. I used the boiling basket for my first batch and it made things easier. I would like to add the following...

Fwiw I went down and checked the temp 6 hours after I pitched the yeast and the fermentation thermometer said 70 degrees

Ended up pitching it at 76 because the temps are supposed to drop to 40 degrees tonight As it was 60 in my house this morning. I'm hoping that helps drop the temp as fermentation takes off Edit: I will also give it an extra week in the primary to give any off flavors a chance to disappear

Ok. I have the yeast covered with Saran Wrap now This is probably the better option as opposed to pitching the yeast in 78 degree wort right?

I rehydrated some yeast this afternoon at about 5:30. It is 9 now. I am waiting for my wort to come down to pitching temp. Last check it was at 80 degrees. I realize it's not ideal to let rehydrated yeast just sit around, so I just poured about half of a hydrometer tube into the yeast...

So far so good. Just had a minor freak out moment when I tested the gravity of my preboil wort and it came out at 1.02 I then quickly realized the tempature had something to do with that. Took the temp of the sample came back at 139 Used a calc and found out my pre boil Gravity was in the...

been mashing for about 45 min. Just checked mash temp and it was 154. Really hoping I don't screw this recipe up by mashing too high. I was trying to maintain 150...

I am. Omaha area What about you?

Getting ready to brew this recipe for the first time, and it is my first BIAB batch to so that is exciting. I was looking at my Danstar yeast package and it talk about rehydrating the yeast Can someone give me a readers digest version of how to do this?