Recent content by endorphines

I myself have only made one batch of mead... and it was with ec1118. It was FANTASTIC in about 2.5 months. What I read indicated that when the ph drops too low it stresses the yeast, makes it taste harsh necessitating long aging times. I managed my ph, and fed it some yeast energizer. Turned...

It is the german smoked malt. Maybe I should up it if it fades quickly? It looks now like getting this to self convert isn't going to be an issue. Between the 8 lb of vienna, and the smoked malt, there is a lot of diastatic power in this...

Did it self rise? or did you raise the temperature? I've used this yeast before and had it self rise to about 10f over ambient.

Well here's where I ended up. I'm thinking I'll mash lower so that I can keep the Crystal 120 in. I'm thinking 152 for 60. I'm going pitch wyeast 1450, Denny's Favorite 50. Camp Fire Porter Robust Porter Type: All Grain Batch Size (fermenter): 5.00 gal Boil Size: 7.48 gal Boil Time: 90...

Thanks for all that research! It's especially helpful that you give the reasoning behind those changes. I have one questoin though, and that is to do with the Crystal and the CaraFoam. We had the crystal in because of it's flavour and it's effect on the body of the beer, and the carafoam for...

I'm reposting this thread because its old title was misleading. So my brewing buddy and i wanted to make a porter, so we looked through our tub of specialty grains and came up with some ideas. Basicly, we want to make a smoked porter, that's rather potent, with a definite biscuit taste to it...

So my brewing buddy and i wanted to make a porter, so we looked through our tub of specialty grains and came up with some ideas. Basicly, we want to make a smoked porter, that's rather potent, with a definite biscuit taste to it. We figure it'd make a great beer for while we're out camping and...

I've done 3 different brown ales all with wyeat american ale yeast, and all with willamette. The willamette goes really well in it. definitively my favorite hop.

I recently brewed a beer,which i had help from here writing the recipe for, utilizing a hop burst. It turned out awesome! I think it's the best beer I've made yet. I've brewed many other recipes I've found on this forum, and now I want to put something on here which other people can enjoy...

Well it's done!... young, but done. the hop character is really something. Very strong, but pleasant, and it leaves an aftertaste that i rather enjoy. I think next time i make this i'll replace some of the hops with one which has some citrusy notes. I think it fell a bit short of the...

The chocolate melts into the wort and mixes in, so it's not like it gets caked on anywhere. I will say this though, on my second batch of this i left it in the primary for 5 weeks, and it soaked up a LOT of the bitterness from the coffee. I wouldn't keep it on the grounds for that long...

Well yesterday was brew day, and this is what i ended up doing. I was using a new thermometer, which as it turns out, kinda sucks. I ended up mashing very low, maybe 148 or so. When i realized this i raised the temperature to 153. so it got 148 for 60 mins, and 153 for about 15. I didn't...

Thanks for the ideas. I've discovered that i'm not a huge fan of dry hopping, i don't like the harsh grassy flavours it puts in, but i am going to alter my hops schedule. I also noticed this morning that the IBU calculator i was using has 2 different formulas and that the one i used was...

Here's the recipe as it after some alterations. 9 # 2-row 3 # Munich Malt 1 # Crystal 70L .5 #Toasted 2-row .5 # Flaked Oats .13 # Chocolate Malt .5 oz Black Pattent 3 oz Willamette 4.8% 12 min 3 oz Centennial 9% 6 min 1.5 oz Willamette 4.8% 4 min 1 oz Nugget 13% 4 min Mash at 153 for 60 min...

Thanks for the feed back, what you said about the grain bill formulation is really useful to me. As for the hop selection, I have some odds'n ends kickin around in my freezer, so i went through them, and this and decided it might be a good combination. I'm lookin forward to seeing what it...