Recent content by Hophead138

Yeah so maybe ill take a gravity reading tonite and plan on hopefully kegging it this weekend. Just wondering how i could hit the target OG next time around. Less grains? less mash time same grain bill? This is a scenario that somewhat baffles me. I used the same grains as the recipe got all the...

i have a recipe for an ancient Sumerian beer in a homebrew book i have from charlie papazian. It involves malting your own spelt grains and making small mash patties called bappirs. has anyone tried anything like this before?

thanks.. o was intending for a five gallon batch. and i had roughly five gallons in the fermentor. I didnt think that i boiled off more than a gallon. it was a pretty big diffrence in gravities though. I have it in my brew log but i believe i was going for somewhere around the 10.50 mark and i...

I Brewed a Belgian Wit last wednsday. I was planning on racking it into a secondary fermentor withing one week, yet the fermentation still seems pretty active. Is this a good thing or a bad thing? The original gravity was about 15-20 points higher than the recipe called for. It was my first all...

ok so if i ferment at a temp around 148- 152f i should have more fermentable sugers while still maintaining a medium to fuller body that im looking for?

alrite thats what i figured. im reading alot of material. I have the john palmer how to brew and dave millers guide to homebrewing. Im trying to do alot of research before i begin my first all grain. I was probobly gunna mash in around 158f and then raise it up to 172 to mash out. Should come...

hm interesting. What about for a protien rest? isnt that preformed around the low 140 range?

What are the pros and cons of mashing in at a lower tempereture say around 132f or so as oppossed to mashing in around like 152f.

is that a decent amount of grain for a 5 gallon batch 10 pounds pale malt and 1 poung roasted malt? and does everything else look appropriate for the style? also for my first all grain should i worry about step mashing or anything? or just mash in at like 158 til conversions all set and then...

This is my first attempt at creating my own recipe. I mostly just plugged away at beersmith. Im attempting my first all grain brew in a month or so and i wanted to make a stout. So heres what i came up with please let me know whta you think or if i should tweak anything... 10lbs Pale...

if you subscribe to byo magazine i wonder if you have the january february issueof this year. they have a project in the back of the issue to build a fermentor tempreture control. if anyone has seen this, or even built it itd be awesome to know how well it works i was thinking of building it myself.

i have the thermostat it came with some stuff i bought earlier this year. but i havent gotten a fridge yet. I was gunna try and get a cheap one for lagering. But i was curious will the fridge hole ale temps as well. or is there another way that i can ferment ales with more precise control.

does anyone have any advise on a more precise way to control the tempretures of my brews once there in the fermentor? ive been fine tuning my process and i plan to go to start brewing all grain batches within the next month or so. But id hate to see all that extra work go to waste due to...

alright that sounds good. So im going to be doing a partial mash this sunday. Is there any way to sorta get a feel for the efficiency of the grains ill be using in that recipe. i know it wont be as in depth as if i was doing an all grain batch but maybe something i can look for or pay attention...

now what exactly is efficiency? and how can i tell the efficiency im getting?