Recent content by brewpool

Brewed an American Wheat and an IPA last night. At least, I think I did... I had plenty of two row in buckets at home along with about 5-6 lbs maris otter. When I went to the home brew shop I just needed my specialty grain. I brought an empty bucket with and added my wheat, munich, and acid...

22,268.5 + 5.5 Zombie Dust + 5.5 Westvleteren 12 =22,279.5

I made this mistake once and my beer turned out just fine. I wouldn't sweat it as it is out of your control now. Congratulations on your brew day!

For the dry hopping, that is what I generally do with my ales. I give them two weeks then dry hop for one week. I don't even measure FG until after I rack to a bottling bucket as three weeks is plenty of time for fermentation to complete. For reference, depending on style I use about 2-3 Oz of...

Calculate your pre boil gravity and then take a measurement of it before you start the boil. If it comes in high, you could always dilute it with water. If it comes in low you'll have to deal with it or add extract. http://www.brewersfriend.com/allgrain-ogfg/ The recipe looks good to me...

If you cold crash you may want to add some conditioning yeast at bottling. Even if you don't cold crash you may want to. I brewed this recently and did not cold crash and it was my first beer that did not carbonate well.

I brew 5.5 gallon all grain batches and build from a 100% RO profile. I have used Bru n Water for the past five batches but only for purpose of estimating pH. For IPAs I typically add gypsum and calcium chloride which results in the folowing profile (my sulfate amount is admittedly low for an...

Looks great! Nice job on the first AG batch!

Just tasted a sample after a week in the oak barrel and it's fantastic! Will likely give it a second week and then bottle.

D-180 candi syrup for an upcoming Westvleteren 12 clone. :)

If you head near Toronto, absolutely check out Bellwoods. One of my favorite breweries and fantastic food. I've also been to Oast House near Niagara on the Lake which is cool for the experience. Silversmith is nearby too and has some unique offerings.

3 Floyd's in Indiana makes a Gumballhead brew using Amarillo hops that give it a gumball aroma. Not so much the flavor though.

Measure your volumes and temperatures. It's going to take a few brews to dial in your equipment. Prior to your first brew, calculate your boil off rate. During the brew day measure your actual mash temp, the pre boil volume, pre boil gravity. Then measure volume into your fermentation vessel and...

Gave this four weeks in primary where it hit a FG of 1.021. Pretty spot on to my target of 1.019. I transferred 1.3 gallons to my new oak barrel and bottled the remaining 4 gallons. I sampled it and no off flavors or fusels which was great. I also rehydrated 1.5g of CBC-1 conditioning yeast...

Thanks. The instructions that came with it recommended swelling it with water for a week but you've talked sense into me and I just drained the water. It was only in there for one day at least. It smelled great. I'll be adding the barleywine to it this weekend. I plan to taste it...