Recent content by irishod89

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  1. I

    Hops Blowout- $.85/ounce

    Got my pound of hops yesterday( 2-3 days from ordering them, which is amazing with the quantity she's been dealing with). Already used some cascade in an American Wheat I brewed yesterday--smelled and tasted great. I really hope this deal lasts a little longer. Thanks again.
  2. I

    S-05 Fermentation time

    Yeah, S-05 brought our pale ale down to 1.006. Not to mention it has been working away on our Amber for the past 4 days---I love the stuff.
  3. I

    Hoppy Amber--any thoughts

    Yeah, I was thinking it could benefit from some dry hopping. I'll be out of amarillo but have extra cascade and maybe some centennial sitting around. Thanks for the comments.
  4. I

    Hoppy Amber--any thoughts

    Here's a rough sketch of my next beer. I'm looking for a slightly hoppy amber. Let me know what you think. Also planning on adding about 3 oz pale chocolate. malt and fermentables % LB OZ MALT OR FERMENTABLE PPG °L 77% 10 0 American Two-row Pale 37 1 8% 1 0 Munich Malt info 37 9...
  5. I

    What am I missing?

    Thanks for the ideas. The temps were a little different, but I adjusted for it with the pre boil gravity. Maybe the stirring got me. I figured the wort, when transferred/ siphoned to fermenter was mixed enough, but maybe not. Should I be taking a first running gravity as well as a pre boil...
  6. I

    What am I missing?

    How is it possible that my pre boil gravity and post boil gravity are the same? I collected 7 gallons of wort and took a sample that I cooled and measured the gravity at 1.054. Then my OG before pitching with 5.25 gallons of wort in my fermenter was 1.055. I let the pre boil sample cool...
  7. I

    flaked barley

    Love this place, thanks for the quick responses. Off to do my 1st all grain stout!
  8. I

    flaked barley

    Stupid question, but does it need to be crushed? I have a pound of it, but the lhbs person didn't mix it in with the rest of my grain. Do I just add it with the rest of the grain during dough in? Thanks for the help.
  9. I

    2nd all grain

    Thanks for the advice and suggestions. I'm starting the mash in about an hour. Can't wait!
  10. I

    2nd all grain

    Quick question. If I add a pound of rice hulls to prevent a stuck sparge, do I take that into consideration when doing my water/grain ratio?
  11. I

    1st brew day since my daughter was born

    Well, after an 8 week break I'm going to get back at it and brew a stout this Sunday. Here's a link to the recipe: http://hopville.com/recipe/101420/american-stout-recipes/eastside-stout I was planning on adding some cold steeped coffee to the secondary, any suggestions on amount of ground...
  12. I

    ball locks

    PM sent. Thanks, Ryan
  13. I

    1st all grain, efficiency?

    Thanks for the help so far. One quick note, my sparge amounts were 2.5g the first time and 2g the second. So pre-boil volume was closer to 6.5g. Also, like I said my first and second runnings started to boil before the last 2g was added to the kettle. Would it matter that I cooled my pre-boil...
  14. I

    1st all grain, efficiency?

    I know, another 1st all grain post, but I'm a little confused. I don't have brewing software so if someone could help me out that would be great. I did a modified version of BierMuncher's centennial blonde. http://hopville.com/recipe/102240/blonde-ale-recipes/eastside-blonde I used a 10g...
  15. I

    Post your infection

    I have the same thing going on with my brown ale. Just curious if you bottled and how it is going? I don't want 50 bottle bombs, but refuse to dump a batch of beer that tastes pretty good. Should I leave it in the secondary longer, or get it bottled as quick as possible? Thanks. Ryan
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