Recent content by cgoldberg3

Brewed this yesterday as a 5 gallon batch. Modified the recipe a bit by using 2 packs of saflager 34/70 for yeast and I moved about 20% of the hops to a 15 minute addition instead of doing them all at 60 minutes. Currently in primary at 51 F. Excited to see how a German recipe with affordable US...

I will be brewing this tomorrow with the same ingredients as the original, except that I’ll be subbing Magnum for Hallertau since the LHBS forgot to put my hops in the bag. This will be my first attempt at a lager!

Got an OG of 1.072, a little high. Currently sitting in the basement in the high 50s F. I plan to bottle this - should I bottle it after 3 weeks of primary, then lager? Or lager it for 2 months before bottling?

Brewing this recipe today, following the recipe as written except for using WY2565 since my local shop doesn’t carry Omega Labs products. Doing a 5.5 gallon BIAB batch, will ferment at 58-60f. Excited to see how this turns out! I liked Ed Wort’s graff recipe quite a bit so I’m sure this will be...

I had no idea Home Depot sold stuff like this.

I used I think 6 ounces of torrified wheat for head retention and it did the job very well. Only thing to consider is that it will hurt the clarity a bit.

Brewed 2 batches of oatmeal stout recently even though I'm not much of a stout drinker myself. It's for someone else, and it's fun to practice a different style anyhow. First batch I ever brewed was a witbier extract kit, which is another style I don't really care for. Only picked it cause the...

Didn’t know they had yeast specifically for bottle conditioning. Definitely good to know for next time.

Looks like a nice recipe! I like pineapple with dry hopped IPAs. What's the reasoning behind the step mash schedule? I get that you want to go longer than 60 minutes given that there's oats in it, but couldn't you just mash at 65C for 60 min with a 78C mashout for 10 min and get the same effect?

Month 2 in the bottles and there's a dusting of yeast in the bottom of every bottle, but not much. I think I'll give it another month to a month and a half before I look into using champagne yeast or something. According to some of the older threads on here, people have seen Belgian strong ales...

In my case, I know it can’t be water chemistry cause I use the same water for every recipe so far and I’ve never encountered astringency before. But my LHBS has the correct black barley in stock so I should be good to go for my next batch. I’m actually brewing another 5 gallon batch today that...

I don’t think I’d try this, but I’d be very interested to hear about someone else doing it! lol

The finished product. Tastes good overall but I think I used the wrong black barley because it has a slight astringent quality I don’t care for. Next batch will use the correct grain.

I use cheap beer instead of water when I make tacos. Really adds a nice extra bit of flavor.

Bottled my batch today, came out to a FG of 1.012 after three weeks in primary. Tastes exactly like an oatmeal stout lol. Carbing to 2.0 volumes of CO2 and will crack one open at the three week mark, which will be six weeks total from brew day.