Recent content by BMatt1985

I have a friend that had one of these recently in Naples Florida. He wants to try to re-create it. Anyone tried anything like this? How would you incorporate the coffee and keep it clear? Any help would be appreciated.

Thanks! Been waiting on this one for a year, trying not to mess it up now

How do I know how much to add? I am going to be using rockpile yeast. I am not ready to do this yet, just preparing myself.

Thanks!

My pumps. Sorry. I should have been more specific. To help prime.

Does anyone have any suggestions on the best bleed valve setup, equipment, or any advice? Pictures if possible as well. Thanks!

Citra, azacca, galaxy, and el darado are the hops I'm using for flavor as aroma.

Galaxy and citra were two of the hops in the recipe

I am in the process of making a new recipe. I plan on adding some cascade at 60 min for bittering. I have selected a few types of hops I want to use to help with the fruity/citrusy flavor. At what point is it best to add these to get the most fruity/citrusy flavor? I am going to be dry hopping...

Thanks cavpilot2000! Which are you going to use for bittering this time around?

Thanks. I was wanting to use a mixture of some or all of the following hops: simcoe, mosaic, eldorado, citra, galena, and azacca. Galena and/or simcoe for bittering. Mosaic, eldorado, citra, azacca for late/dry hopping. Any experience with these or combinations to really give it that citrusy punch?

I am looking to make a tropical citrusy IPA. I have seen people use some acidulated malt. I have used victory malt in the past and liked it as well. What are your thoughts on these specialty grains along with some crystal?

Thanks!

I was wondering if anyone has any suggestions to help waterproof the new brew table I built? Didn't know if some sealers are still more flammable when dried.

Not too narrow. I don't think the curve will bother me. I was only concerned with the fact it still smells like bourbon.