Recent content by DanOmite

I am heading home (LA), as I just graduated from college. I am currently at 7,000 feet and my destination is at sea level (just about). I am worried about taking the CO2 tank down in elevation. I will be driving through desert, so the temperature will probably rise, even though it has been...

I am planning on getting a larger cooler to ferment my beer in (I live in AZ now, so the temp is hard to control). I am going to make a hole for the airlock and maybe place a few freezer packs in the cooler to keep the temp down. Nevertheless, I would like to be able to read the temperature...

The D in DME stands for "dry". I do not plan on using any dark malt extract. Sorry for not being more clear. Yeah, I am worried about it being too malty, but at the same time I think that many people will enjoy that. I usually make pretty hoppy stuff, so it will be change of pace...

I use "BeerTools" to help calculate my recipes. "BeerTools" does not ask when you add your extract during the boil, so I was wondering when it assumes I add the extract. I would think the program calculates everyting under the assumption that I add the extract before the boil. However, I...

I made a thread earlier about a stout recipe, but I have now decided to go with a higher gravity oatmeal stout. Here is what I have: Oatmeal Stout (3-gallon) Ingredients Malt • 3.30 lb LME (44%) • 1.60 lb DME (22%) Specialty Grains • 0.90 lb Flaked Oats (12%) • 0.60 lb Chocolate...

So, maybe something like this will be better? 0.60 lbs. Crystal 90L 0.60 lbs. American Chocolate Malt 0.30 lbs. Roasted Barley info 0.30 lbs. American Black Patent 4.20 lbs. Liquid Light Extract 0.60 lbs. OatsFlaked 0.40 oz. Warrior (Pellets, 16.00 %AA) boiled 60 min Yeast...

So, if I used flaked barley or oats I will have to mash? I couldn't just put the flaked oats in the grain bag with the rest of the grain and let it sit for 45 minutes at about 154F? Everything I am doing is pretty small scale. For the steeping, I just pour 170F water over the grain bag. I...

I am getting ready to make my first stout and I would like to know what adjustments should be made to the following recipe. 0.60 lbs. Roasted Barley info 0.60 lbs. American Chocolate Malt 0.30 lbs. American Black Patent 4.20 lbs. Liquid Light Extract 0.90 lbs. Barley Flaked...

Yeah, 90-95 IBUs is a little bit high, but when I orginally brewed this recipe there seemed to be room for more hops. The malt back ground held its own and I think it will be able to support more hops. The malts in the beer where a little sweet and created a very nice mouth feel.

I should mention this is a 3 gallon recipe. Thanks for the advice. Here is what I am thinking now: Hops • 0.46 oz Columbus (60 minutes) 60 IBU • 0.80 oz Amarillo (60 minutes) • 0.40 oz Columbus (15 minutes) 21 IBU • 0.80 oz Amarillo (15 minutes) &#8226...

Is "KO" the same as "flame out" or, in other words, the end of the boil? Thanks for the suggestion. I think I may try it out on my next batch to see if there is a real difference. If you think it will be more aromatic, it may be exactly what I want. I got a nice hop taste from the beer...

I need help adjusting an old recipe. A little over a month ago I brewed the following IPA recipe: Ingredients Malt • 4.8 lb Extra Light DME Specialty Grains • 1.2 lb (19.2 oz) Vienna Malt • 0.3 lb (4.8 oz) Crystal 20L • 0.3 lb (4.8oz) Cara-Pils / Dextrine Extra Stuff • 1...

DOuble post. Sorry.

Here is my line up: 1) American Pale Ale 2) Columbus / Amarillo IPA 3) Porter This should cover the beginning of the season at least ha. I am going to have to gradually up the ABV to calm my nerves as the season picks up, because I have no idea how the chargers are going to do this...

what does flaked wheat add? Are you suggesting I add flaked wheat inplace of dextrine or on top of everything else?