Recent content by Fanoffermentation

Good points. When the sediment layer on the bottom stops progressing, maybe that will be the clue to move to bottle.

I recently made an all grain clone of the founders breakfast stout, and I'm uncertain as to where this beer should do the bulk of it's aging. I know this will surely benefit from aging, but how long should one age a big beer in a secondary vessel vs bottle aging? I'm not very experienced with...

Frailin, that recipe looks interesting, thanks!

Seven, I'm a stout/porter/dark beer lover in the cold months. Early on I'm looking for some nice core reproducible recipes to practice and then build upon. If you have any standbys, I'd be very grateful.

I made a batch of this, now 4 days in the primary. I have never made a beer this big before. Usually I just leave in the primary until bottling. Is it necessary to rack this off the primary, or can you leave a big beer like this on the cake for 2 weeks or more until bottling? I have read...

I should clarify my post by saying that the founders breakfast stout I tried is a "huge" beer, hence the ridiculous grain bill. It was in fact so big that I soaked my grains in two separate efforts then combined them back together in the ten gallon pot for the boil. Had to think on my toes...

This was a much more successful attempt then I thought it would be. Here were a few takeaways I had.... For new all grain people, a 5 gallon batch will give you somewhere near a 20lb grain bill. There are a ton of programs for calculating volumes, absorption, etc. However, if you have a 10...

Sure of the temp as I keep a thermometer strip on the primary. Jumps up maybe 1.5degrees when aggressively fermenting, which I always find interesting. It was a partial mash, mashed at 149-151 range. Funny how often the answer is to wait longer then drink another one. Maybe it is a product...

Recipe had Pilsen DME, 60L, Saaz hops, fermented with US-05 at 70degrees. This stuff tastes like I added lemon juice...not a ton, just a bit. Overtly acidic fkavor for a beer though. Any ideas where this came from? For the record, my sanitation is solid.

Well I have a 4 week old 3 gallon batch Graff I spiced (15 min in the boil) with 1/2 tsp cinnamon, 1/4 tsp nutmeg, and an almost nonexistent pinch of clove. In these quantities, the effect at this point is VERY mild. It's as if I can taste something different but if I did not know what was...

Thanks for the recipe. I'll have to tuck that one away. As for my kettle, it is a 10 gallon. The points made are well said. I agree a simple less expensive brew is a good idea. I have been gathering some basic info on items such as typical water absorption by a given amount of grain (.12...

I am getting ready for my first BIAB batch, and was wondering if anyone had any favorites that had worked out well for them? I have experience with partial mash brewing, but this will be my first all grain effort. I of course know there are tons of all grain recipes here and elsewhere, but I...

Here is a follow up, any recommendations on the ratios of cinnamon:nutmeg:clove etc for use in the boil?

Ruffhouse, how is it harsh? Hops too prominent, no apple taste, etc. When I have made this, at about 3 wks the apple taste is often subdued, and the hops noticeable. As it hits 4-5 wks the apple shines and the hops have settled in nicely. I presume storage temp and other variables could all...

Guys, I am planning on doing another run of the Graff this weekend and I wanted to go for the fall spiced variety as well. Is there any reason you could not just add the spices for the last 15 minutes of the boil? I see a lot of people adding a tea at 2 wks or into a secondary, or adding the...