Recent content by dankev

FYI, when I was in medical school, the terms 'anal' and 'obsessed' were used colloquially, the exact ways they are being used here, all the time. If someone uses a term, people can generally tell from context what is meant. A passionate brewer calling himself obsessed isn't incorrect; it's the...

Just a thought: You might get more feedback if you post the recipe. People will be less inclined to download the pdf.

This thread should be required reading for all new brewers.

I'm curious why you can't get hot water to it, but you could either get a mini hot water heater to put under/near the sink, or get an instant hot tap.

Minor changes: 12.5 lbs 2 Row (70.4%) 3 lbs Munich 10L (16.9%) 1 lb Crystal 135/165 (5.6%) 12 oz Crystal 80 (4.2%) 8 oz Smoked Malt (2.8%) 1 oz Goldings 60 minutes .5 oz Goldings 30 minutes .5 oz Goldings 5 minutes Wyeast Scottish 1728 Mash at 156 I'm still not sure exactly...

I don't know if it's still available. I had some at the Hillsdale Pub a month or two (or 3?) ago, and when I called saturday to see if they could fill a growler, they no longer had it. Like I said, though, I thought it was excellent. A solid notch above their usual beers.

I think that may be the case, since McMenamins isn't served outside their pubs. However, your recipe is still useful for construction. And I hadn't even considered the Scottish ale yeast. That might be better than Notty.

Here's a wild stab at an ingredient list: 12.5 lbs 2 Row (74.6%) 2 lbs Munich 10L (11.9%) 1 lb Crystal 135/165 (6%) 12 oz Crystal 80 (4.5%) 8 oz Smoked Malt (3%) 1 oz Goldings 60 minutes .5 oz Goldings 30 minutes .5 oz Goldings 5 minutes Nottingham yeast Mash at 156 OG 1.083 FG 1.022...

I don't know if anyone else will have had this, as I don't think they made a whole lot of it. I just had 1 pint, and it was very good, much better than most of their beers, I thought. Here is all the info I could find on it. Fairly complete, but without amounts/proportions, of course...

Have you ever been to Brew Brothers? It's a 25ish minute drive for me, but absolutely worth it. Nice people, fantastic prices, and they have everything.

I've been making an imperial ipa with 1/4 lb of chocolate. I wanted a deep red ipa, and the chocolate did it. It's a delicious beer.

The problem is with your Beersmith number for the first sparge. It has to be something more than 0.35 gal. If you mash with 4.25 gal, you'll get about 2.63 gal into your kettle. If you're going for 7.25 gal preboil, you need your total sparge volume to equal 4.62 gal.

47,119.25 +5 gallons Rye IPA 47,124.25

Only problem with those would be Bisphenol-A (BPA) leaching. That's why most bottles are switching to HDPE and the like.

Extract or grain? If it was extract, you can figure out what the OG was. If it's an extract kit, it should tell you. As long as you used all the extract and ended up with the right volume in your fermentor, it's whatever the kit said it would be.