Recent content by freakish

ship them to me.

Damn them for wanting wanting to make money! how dare they!?!

65-70% Seems to be the norm for a no sparge/low sparge. Anywho, it looks like i should have got some oats and flaked wheat... but the white wheat malt and pils malt are already crushed and mixed.. According to more sources online that i previously did not look into say malted wheat in the area...

Greetings! So a week from tomorrow im going to attempt my first AG Biab. Due to equipment restraints, I'm limited to 3-3.5 gallon batches which is actually quite perfect for me personally. I'm going to layout the plan/process and please let me know if i missed anything or suggestions to do...

Thanks for the reply and input. I've made a few using crystal60 and 40. Honestly, i didnt care for what they brought to the beer. I was using 3-5% of my total bill and steeping at 150 for a little bit and took them out as temp rose to 170. For one reason or another, i didnt like the...

I've done a couple beers with citra as the dryhop, one was 1.5 ounces for a 5 gallon batch, the other was .5 for a 3 gallon batch. The 1.5/5gal was good the .5/3gal was too little. 1.5 didnt overpower but it wasnt subtle and we're looking for that BAM citrus aroma. An ounce would probably do...

Thanks! I'll see what we can do at his apt to keep it around 65-68.

AGREED. My first ag was going to be a black ipa, but since i have a case of an all citra ipa i made, im going to save a few bottles, brew the same beer (just use more dry hop), and taste the difference. I cant wait as just going from all extract to PM can be impressive!

I've used them in a saison and a hoppy saison. Both turned out pretty well. Also, they'll work in anything english.

hey yall. Planning a brew sesh with a buddy, this is what he came up with. I dont see much, if anything, we should change. But i dont want to miss something and have his beer not turn out so good. :mug: 3 gallon batch 3.75 gallon boil Target OG: 1.068 Target FG: 1.015 4.75# Light...

i wouldnt change anything. If you're out of Magnum, Summit is a good sub. if i were you, i'd put in the amber malt @ 60, bring back to a boil, add bittering, do your 15 min hop addition, add the rest of the lme before you do the 0 minute hops. 2 ounces is a good amount for a dry hop...

You'll be fine. You could always secondary it to clear it up a tad. But i like hefe's and the like a bit hazy. It suits the style. So keep it in primary for a month and bottle!

Thanks for the quick replies, appreciate it! No, my 5 gal pot is too tall for my oven. Measuring my oven was the first thing i did lol I saw the towel method in one of the threads... i know its off heat but im not comfortable putting it on a hot-ass pot... then again, if plenty of people...

Hey folks, I've read and re-read both step by step BIAB threads. Love them, great info. There's only one question i have, when using a kettle/pot to mash, is there any huge, 'omfg' effect if the temp drops from 152 down to 148 for a little while? (yes i'll be watching it but we all know...

supposedly, the clone for Stone XI black ipa has 5% caramel 60 and 5% carafaII. Look up some clone recipes. I havent had too many bipa's, but i find the stone to have a good amount of smoke/malt/roast. Its not too much to where it overpowers the hops, but not low enough to make you think...