Recent content by Islandbrew212

I work for a brewery (cellarman/ assistant brewer) and when I do homebrew on my days off I want to do it the easiest way possible. I too do a concetrated wort and cool with bagged ice to save time. The brewmaster approves (the chance of infection or off taste is negligible)

Yes everytime. I just use the brewers friend recipe calculator and set it for 2 gallon batch. My mash efficiency is only 50% because I use a grain bag. By the end of boil it is concentrated and then the water simply brings down the OG to the range I want. It took alot of trial and error but...

No that i am aware of but by just doing division is how i am planning to do it. So of a 5 gallon batch needs 5 grams of gypsum then my 2 gallons needs 2 grams. I typically do 1/4 tsp of calcium chloride added to crystal geyser spring water (20 cups) fpr the mash. I generally do 1.050 OG batches

I do mini mash. So a recipe for 2 gallons would look like this for me 3 lb marris otter 4oz caramunich 1.8 quarts per lb mash Then adding 20oz light dme with 15 minutes left in the boil Have about a gallon or so in the pot at the end of thr boil Then I add roughly 1 gallon of cold water...

Sorry, fermentation volume

Amazing!

Hi all, Have a quick question about water chemistry.....when adjusting your water profile do you add the salts to any top off water as well or only mash and sparge? Thanks!

Just ordered some Mecca Grade malts and was wondering if anyone has experience with these. Planning on doing a Vienna Lager with the Rimrock Vienna Rye at 50% of the grain bill (other 50% pilsner). Is this overkill? I really want to get a good idea of the flavor this malt gives off. For the...

Thank you!

Thanks for the replies. 820 it is. I am not expecting to like this beer as I dont even enjoy smoked beers all that much. So why brew it? Because Ive never had or tasted it. I cant buy a bottle to try it so my option is to try and make it. To understand what flavors people in the past were...

Hello all, I am thinking about making an amber or brown ale and adding birch flavor to it to try something different. Anyone have experience with using the brewers best birch beer extract? I know this is used to make birch beer soda but I want to make birch BEER . Does the extract give...

Hello all, I am planning on making an old style munich lager. A recipe when the malt was stilled kilned over smoke and so a smoky flavor present. These beers were apparently very low in attenuation (around 55 to 65%) with alot of residual sweetness. What yeast would you recommend if I were to...