Recent content by Helms

My only batch with Funktown to date was a relatively big IPA (OG 1.075). I did a 60 minute mash at 150 and also tossed in 8oz of dextrose at the end of the boil. I pitched a 3 litre starter and fermented at 68 for the first few days before bumping the temperature up to 72 for the remainder. I...

For what it's worth, I have two on the go right now (one lambic one Flanders Red) and used #11 stoppers with airlocks. It seems to work fine though I'm only a couple of month in right now.

Great news. I assumed that this was the case, but wanted a second opinion before going ahead with this. I've been brewing regularly for a number of years but am totally new to brewing sours. The initial plan for the four lambics was to leave two of them "clean" and add various dregs to the...

Greetings, For a little while now I've been keeping my eyes out for a used 15 gallon wine barrel to fill with Flanders red, pulling off an annual 5 gallons. I'm getting a little tired of searching, so this weekend I'm picking up two 15.5 gallon Sanke kegs instead so that I can get this...

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For what it's worth, in Brewing Classic Styles John Palmer recommends adding the late addition at flame out. That's the way I've been doing my partial mashes for the last year and a half.

I made a traditional mead a while ago with 15.4 pounds of honey and 5 gallons of water which had an OG of 1.096. That amount of honey and water ends up being slightly over six gallons of must.

https://www.homebrewtalk.com/f54/

I recently made a partial mash Arrogant bastard clone which contained a pound and a half of crystal 120. Nottingham yeast took it from 1.070 to 1.013, so I would say the crystal alone is not to blame.

There's really no reason to boil your extract at all. I've always done my late additions at flame out.

I brewed this up as a partial mash two weeks ago. I was a bit worried about getting poor attenuation due to the extract, so I mashed 5 1/2 pounds of grain at 148-149 for 90 minutes. I fermented it at 62 degrees and Nottingham took it from 1.073 to 1.010. Hehe..oops. Even with the low...

I'm thinking of brewing this on the weekend. My problem is that I only have four ounces of Centennial available. Do you think it will be detrimental to drop the thirty minute addition entirely? I do plan on upping the sixty minute to adjust for bitterness.

I know they've already been mentioned in this thread but I'd like to mention for anyone wanting extract, Brewtime in Hamilton sells fresh bulk LME for about $1.85 a pound. That's cheaper than any of the big US mail order places (that I know of anyways). I should note, they pour it into 750ml...

Was it repackaged bulk DME? To date, I have only ever dumped one batch of beer. It was also the only batch I've made using Ontario bought bulk DME. The beer dropped from 1.066 to 1.050 and then stopped. After repitching TWICE, stirring it up, and heating it to 75-80 degrees, I got it down...