Recent content by deathtomacro

I still haven't received my score sheets from the KC center. Anyone else still waiting on Kansas City? Also, should there be information relating to my scores on the brewingcompetition.com website? I'm not seeing any.

I would substitute about four pounds of your two-row for Munich II or Belgian Aromatic. Belgian biscuit will just get lost behind the Chocolate malt because it has a very similar flavor profile, albeit more subdued, but similar(toasty/roasty). Munich and Aromatic will lend that nice, satisfying...

Hey, guys. I recently traded a fellow brewer a carboy for a Corney "R" type (I'm assuming because it says MSR above the Cornelius stamp) Pin Lock keg. I have three other Ball Lock kegs and no where on either Ball Lock will you read Firestone, Challenger..ect. In fact, one of them says Super...

:::Update::: Racked over to the keg on Tuesday. Without carbonation I was able to pick up subtle notes of Pear and Berries. Ultra clean bitterness at 60IBU's! I'll post another update this Saturday or Sunday when it's nice and carbed up. Hopefully, it'll deliver a little more aroma. As of right...

82% 9 0 Briess 2 Row Brewers Malt 9% 1 0 Weyermann Munich Type II 5% 0 8oz Belgian CaraVienne 3% 0 5oz Briess Carapils 2% 0 3oz Special B Malt Batch size: 5.0 gallons Original Gravity 1.059 / 14.5° Plato (1.052 to 1.061) Final Gravity 1.013 / 3.3° Plato...

I open up my bucket after 1 to 1 1/2 weeks and throw in two ounces of pellets(I am about to UP that amount to 4 ounces). Let it go for two weeks and when I rack to my keg, I put a long, fine-mesh nylon sack over the end of my auto-siphon (boiled before hand). Always comes out wonderfully...

I've been dry hopping at 68F since Saturday. I might forgo the few extra days at room temp and put it in the kegerator to cold crash at 33F for the next week and a half. Force carb for week and see what we're looking at. I'm hosting a brew day with our association on the 19th and it's the only...

Electron, thanks for that info!

I'm finding bits and pieces about the tartness/sourness on other forums. There's too much from others having the same kind of results for it be an infected batch. Hmm...

I must say, that is quite disheartening. :( Well, maybe two ounces of saaz will help hide that flavor. Probably not.

Maybe tartness is a better word for it than sour. I've gotten this bit of tartness from Fermentis T-58 as well as their WB-06. Of course, their S-05 is super clean.

Here's the stats: Going for an English IPA Mashed 10.5lbs of malt. Mashed at155F-156F Got 80% efficiency. Hour and fifteen boil. Wort chilled to 62-64 degrees. Pitched re-hydrated S-04 yeast and throughout fermentation the "fermometer" read 66-68F. I go crazy sanitizing everything. My...

jjones, thanks for that info. I just sealed up the fermenter on this one. I brewed by the schedule I have listed and it came out with 80% efficiency! I spent a lot more time (about five to six minutes) stirring the mash. Got rid of any clumps that I could find. I sparged out at 175F and stirred...

Hey, guys. I've been brewing some partial mashes for the last few months. (using DeathBrewers method) With awesome results! Well, for the last couple of beers I've decided to just brew All Grain using this method. I used about the same amount of grain for both batches (9.4lbs). The first, I...

Going to try to do this for the one I'm brewing tomorrow. Like BBQ "Low and slow" heh.