Recent content by erranceloup

Don't miss Hogshead for traditional english ales on cask. They make some of the best beer in Denver and you can't get it bottled.

Session Hoppy Red Rye Recipe Type: All Grain Yeast: WY1968 Yeast Starter: 0.75 liter Batch Size (Gallons): 5 Original Gravity: 1.043 Final Gravity: 1.014 Tot Efficiency: 73.00% IBU: 25 Boiling Time (Minutes): 60 Color: 13 SRM Primary Fermentation (# of Days & Temp): 9 Target ABV is 3.8% 40.0...

I'm considering pitching some Roeselare blend into a growler filled with 48oz of Bourbon County Stout. At 60 IBU and 14% ABV I'm concerned the brett/bugs won't take hold, or that I'll get a very lackluster fermentation. Is this just a bad idea?

I've got 2 batches of this fermenting - but they're single hopped versions. One batch is mosaic, the other centennial. Can't wait to try it - they're only my 2nd and 3rd brews yet! I chose this recipe because I wanted something with a simple grain bill and oatmeal in an APA sounds great. I'll...

Thanks alot for the replies everyone, very helpful and much appreciated. My OG was 1.049, it finished at 1.012 (the target) and has been there 4 days. I fermented at 68f. Thanks for the reply Yooper! It was reading your posts (as well as those of a brewing scientist on another forum) that got...

I'm on my first brew and last Saturday I made an ESB from this recipe: https://www.homebrewtalk.com/f64/special-bitter-1st-place-hbt-comp-141251/ I was right around target for all my numbers and everything went smoothly. The gravity has been stable for 4 days now and the beer tastes good...

I completed my first brew yesterday and just wanted to thank this forum for being such a good repository of information. I started with all grain, water adjustment, fly sparging, and built a ferm chamber, immersion cooler, hops spider, and stir plate. ALL using info from this forum and...

Thank you both for the great advice, that helps alot. I'll look around the forums for more info. Cheers!

I just got into homebrewing and want to start with all the advantages I can get so I decided to get my well water checked. Would any of you experienced brewers be kind enough to give me some general advice on my water makeup? Is this a good baseline? And do I need to worry about...