Recent content by flipper51

Good idea to cold crash the primary before bottling (assuming I'm reading you right). I can't get it in the fridge, but I can put it in a cooler with water and ice packs. No lid on top, just towels, which I think would get the temp down to the high 50s (from my pseudo-lager experiences). Would...

Thanks for all the useful comments. The most interesting and surprising to me are the two suggesting spending one of my weeks on cold crashing. With time being short I wouldn't have thought it to be worth it since I'm not too concerned with (visual) clarity, i.e. chill haze. But I do care about...

Sorry, that was a little unclear: after two weeks, so one week on the dry hops would be the 3 week primary, 5 week bottle plan.

I realize this question is going to sound like the frequently asked "can I bottle this imperial stout now and serve it for my party in two weeks" (and I have read those threads), but I promise it's not that bad. The facts, quick and dirty: Brewed a medium-big IPA (OG 1.067, ~65 IBU) on Aug 7...

You can bottle with brown sugar, and it won't really ruin anything, but I don't think it's worth it. In the small amounts that you use for bottling I wouldn't expect any noticeable flavor difference, and you might get a different carbonation level (that depends on whether the two sugar types...

Well, there are things other than the ratios of grain types used that affect the flavor and color of the finished product, like boil length, water chemistry, all sorts of things. So one possibility is that the makers of the clone recipe for some reason expect their readers' techniques to differ...

I'm no expert on BIAB, but I don't see why not. There's a lot of adjunct in this recipe though, so make sure to give the mash plenty of time (at least an hour) for conversion.

Update on my attempt at this: After the proper passage of time, this has been a real winner -- both really broad appeal at parties and one of my favorites. That potency of the peated malt did fade a lot, which is on balance a good thing, since it was kind of unpleasant. Still wouldn't use it...

I'd defer to Yooper's greater expertise, but I think the one pound of munich might not come close to converting all that adjunct. I don't think there is any easy way to do a partial mash for this recipe, but I'm guessing you'd need to use a pound of pilsner, or even 6-row, in place of the...

While it is fairly obvious that there are upper and lower limits on the usefulness of the ratio concept, is anyone willing to hazard a guess where the limits begin? That is, at the extreme numbers jsmith threw out there (I assume he said pp billion intentionally) I would agree that it's obvious...

Well, I'm happy I could be of some use after sucking up all the useful advice in this thread:mug: I went ahead and brewed last night, despite not having a good source of CaCl (apparently no one here cares about keeping their pickles crisp). For an 8-gallon batch, I added 3g gypsum, 1g epsom...

That's kind of shocking, assuming I'm understanding you correctly. That would put you very close to the upper limit for Na (by Palmer's old guidelines, at least) with the 5.2 alone, and over it if you have more than about 30 ppm Na in your water naturally. I kind of hope I am misunderstanding...

It is likely that we have different tastes, or at least different intentions. I love those continental lagers, but I rarely try to make anything in that style because it's currently beyond my abilities. When I make a very lightly flavored beer I'm usually unhappy with it because of the yeast...

Thanks -- this gives me more confidence in using NaCl to try to replace what I'm losing from dropping the 5.2 stabilizer. One question (for anyone) is whether it's Na or Cl that is mostly responsible for bringing out malt flavor/sweetness? If it's mostly the Cl component of NaCl that's...

Thanks so much for the replies. AJ, after reading the primer thread I have to thank you for all the great info you've provided, and being willing to help out the newbies with the easy questions as well. I'm inferring from that thread and some of your other posts that you think the recommended...