Recent content by Casey

Thanks for the great feedback. It was very helpful. The recipe is a basic Saison. Pils, Munich and Wheat malt. Old funky Hallertau hops (5 ounces in 20 gals). I used 5.2 PH stab in the. mashed at 148* w/ a slow ramp up to 168*. Boiled for 1 hour. Pitched 1 pack of Roeselare 3763 into each 5 gal...

So my second attempt at a sour did not go quite as good as the first. The OG ended up at 1072, which was 10 points higher than planned. After pitching the Roselare blend and fermenting down to the low 1050's, activity and attenuation has seemed to stop. temp has remained constant at 68*. My...

You just made me discover Basicbrewing.com. Thanks man! What a great website. I also found the "Hop Ceiling" podcast and it was pretty interesting. It also helped me confirm that I know very little about calculating IBU's. So the consensus is that most people are miss-labeling IBU's on their...

Howdy, So I've recently ventured off on my own, creating my own recipes and have been pretty successful making some dang good beer! One thing I can't understand is that after I plug all the info into BeerSmith I'm getting IBU's that are beyond what the palate can even handle. My last IPA was...

thanks guys! That really helped a lot. I brewed this yesterday. It went fairly well for the most part. I went for: 20 min @ 140F, 50 min @ 153F, and 20 min @ 160F. Then mash out @ 170F. One thing that I did notice was that it took FOREVER to raise the mash temp. Am I suppose to add this time to...

I'm finally set up to start step mashing and I'm ready to give it a shot. Only problem is I dont understand it all that well yet. I thought Belgian beers were usually stepped mashed so I looked at a bunch of recipes for Belgian Ales and Strong Ales and some were and some werent. Also, the temp...

I'd really like to try this but it will be my first time step mashing and I dont fully understand the discription: Double Infusion, Medium Body Step Time Name Description Step Temp 45 min Protein Rest Add 3.38 gal of water at 132.1 F 122.0 F 35 min Saccrification Add 3.00 gal of water at...

I'm thinking about starting to consider that there could be a possibility to ferment with an oak barrel. This is obviously my first time doing so and I have a tun of Q's. Do I just Xfer it to this barrel as a secondary? How do I sanitize it? How long can I let it sit? can I just soak the barrel...

Hey everyone, I'm somewhat new to homebrewing. I just started all grain brewing and have been having a lot of fun with it. I've been drinking beers such as dogfish head and have been curious as to when they add these strange ingredients. If I were to try adding things such as honey or a tiny...