Recent content by dalereed

Thanks Magnus. That sounds like the plan. I'll be doing one of these over the next month or so and will report back.

So, I see lots of mentions of not topping off - except for extract partial boils but, no real reason given besides quality, better results, etc. Is there some chemistry involved that makes a difference? By using the same water supply and pre-boiling it for sanitation, this non-chemist wouldn't...

Thanks!

Hey all. I have a few BIAB brews under my belt over the last year and have come up with a couple of recipes that I'd like to MAKE MORE of. I've done some searching but, haven't found any comments on exactly what I'm looking for. I have 2 fermenters and would like to make 10 gallons worth of...

Thanks artemis. I used that type and amount to get the color where I (think) I wanted it. We'll see... For anyone else following along - I actually brewed a one gallon batch of this over the weekend. All went well. One caveat however, my O.G. came in at 1.103 rather than the 1.05ish I was...

So, how's about something like this? I'm thinking I'll try a small batch of this to see where it leads. Any thoughts? I have seen where keeping the honey malt to no more than 10% is best. Adding the Crystal for color and body. 2.5 lb American - White Wheat 2.5 lb American - Pale 2-Row...

Thanks Rdom! I thought there might be a way but, didn't want to add any more volume to it.

I was a HUGE fan of Pete's Wicked Honey Wheat when it was available. I thought it was good cold, warm and sometimes hot. The last one tasted as good as the first and you could track me like a GPS depending on which stores had it in stock. Long gone now and I have been scouring the interwebs...

Brewed this on Saturday, BIAB. Had a couple of issues. First, I forgot the Lactose because it was in the bag with the priming sugar and just plain forgot it. Then, only got to 1.046 into the carboy. Fermenting away now but, I expect it to be kinda thin without the lactose. I guess we'll se...