Recent content by folly

I've only used the Fawcett brown malt and have always been happy with it. Although I've certainly seen some differences between different specialty malts (and base malts as well) depending on the maltser, that's an incredible difference. Amber or brown, depending? Sounds like, "What do you want...

It depends on how much you use. In a small amount it can add a little nuttiness, and in large amounts you get closer to a traditional porter with a good amount or roast flavor. Some of the original porters were almost all brown malt. I've tried it in small amounts in a brown ale, although...

I'm brewing my all Glacier hops APA. Simple, easy, and delicious.

Like Baldwin? Guinness? Mazo?

Although I am familiar with that issue (no pun intended), that's not quite what I meant. :mug:

I generally check my tanks as I go along, but I lost track. I checked and I've brewed and grilled since July on these tanks. That's what I get for not paying attention. I have mine filled at uhaul, and they fill them until they spray out of the pressure release. It's a lot less expensive as...

I'll keep an eye on that BWB, thanks. I generally get mine done at uhaul, and they fill them in front of me, but I'll weigh them all now that I know they're really empty, not to mention, I can weigh them all full on Monday! :)

Today I brewed a new Irish Red recipe and everything was perfect. Mash temps, gravity, weather, everything. Then I ran out of propane with 25 minutes left. Not a problem, I've got 4 tanks. So I grabbed the tank from my other burner, and it was almost empty. So my wort is back at a boil, and...

On your fermentation, you can get a large rectangular plastic container from your favorite home center, you can fill it up with cooler water and put your fermentation bucket in it. Keep the temp of the water in the cooler at 62 and the wort will be 65-67 during fermentation. Take the bucket out...

A big, BIG Wee Heavy, or an English Old Ale. Something over 1.1 OG would be great for that kind of aging in secondary, or even in tertiary if you add some oak to the secondary. Keg and carb or repitch a little fresh yeast before bottling and you'll have a great beer to enjoy. Thank you for your...

Nice! It's always great to see those first bubbles! So did you take notes and figure out what you wanted to change? :D Oh, and have you read "Learn to Brew" by Palmer? I highly recommend it. It has just enough science to be really interesting and it was my bible of brewing for the first several...

It's not done yet. While American Ale yeast can ferment out pretty quick, it still needs the rest of at least two weeks in primary. With a 1.075 OG it could be close, but I've had some quiet fermentations with American Ale yeast. Bring your ferm temp up to the 70-72F range and give it a couple...

I'm glad the brew went well ElyIrishBrew. And the Pack took care of business, too!

Gotcha. I've done that myself. Brown sugar won't be as bad because of the molasses in it, but it will still lower your FG some. If you've got some DME that would work better.

Absolutely. My 9gal pot fits on it almost perfectly and I'm not sure I could knock it over if I tried. You might go see if a local sporting goods store has one so you can take a look at it.