Recent content by hroth521

Allgrain Belgian Tripel

1688+5 blackberry/hibiscus mead (D47) = 1693 Sent from my iPhone using Home Brew

This is a delicious bread - tastes vaguely of malted barley. Husks added a bulgar-like texture. Not unpleasant at all. Sponge: 4 oz rye flour 4 oz bread flour 8 oz water 1 tsp yeast Mix and let hydrate overnight or for 8-10 hours at room temp Bread dough 8 oz bread flour...

delete first post - apologize

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Don't bother with the airlock. Sent from my iPhone using Home Brew

My forehead hurts from smacking it. Multiple bags. Of course. Simple but fantastic idea.

My forehead hurts from smacking it. Multiple bags. Of course. Simple but fantastic idea.

I had some film yeast a couple of years ago because I had too much head space on the carboy after primary. I racked it out from underneath the film, gently sulfited, and bottled normally. It tasted great. Here is the thread with pictures...

I ran this through an online calculator (http://hopville.com/recipe/1660085) and found that as written it was about 110 IBU's!! So I made a few changes and got it down to 71. 1/2 oz chinook at 60 1/2 oz Cascade at 30 1 oz Simcoe at 30 and 1 oz Simcoe at flame out.

Looks like my kind of beer. Let us know how it goes.

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After tweeking and asking around, here's what we're going to do: 8lb american 2 row 1 lb crystal 60 1 lb carafoam 1oz Chinook (11 % % alpha) 60 minutes 1 oz simcoe (14 % Alpha) 30 minutes 1 oz Cascade (6.2% % Alpha) 30 minutes (no Amarillo at LHBS) 1/2 oz crushed juniper berries at 20...

I like the red hots idea. When do you add them?

I like flavoring with spice tea because I can add as much as I need to get the flavor. I'd probably boil a couple of cloves and crushed cinnamon sticks in a boquet garni bag to make a quart or so then add a cup at a time to the bottling bucket until it's enough. Other thoughts?