Recent content by JOE_R

I would run with the recipe on the first page without tweaking it too much. I used Vegan's recipe and Bobbrew's hops schedule. I changed the yeast to WLP001 because Conan was unavailable. I recommend grinding the wheat finer before mashing. I did this to get the O.G. I was looking for. This...

I racked my wort slowly through a mesh bag into the carboy when I reached the end target whirlpool temp. I used two bags. As one bag was filling I squeezed the wort from the other bag full of hops, then rinsed and sanitized it. I switched bags and did it all over again. I did this over and over...

Don't sweat it. Provided you followed the recipe correctly, it should all come together nicely at the end. The wort you have now is nowhere near the beer you will have after dry hopping.

I believe that if you are using Hopshot, then a 90 minute boil is required to get the correct IBU's @ a given specific gravity. Remember that you will be shooting for 120 IBU's. 10 mL of Hopshot @ 1.070 in a 60 minute boil will give 100 IBU's. I try to do simple beer math (like gravity points...

DIPA (HT) IN DA HAUS! Lowered the kegerator to 38F on Sunday. Kegged 1/2, bottled 1/2 on Sunday. I had a nice cold glass of beer when I got home from work today and it was phenomenal. I had a few sips here and there while it was dry hopping to check progress, but not at the right temp. I used...

Thanks. Will do. Just had a taste (1 oz.) 48 hours into the first hop addition and it is awesome. I've never had Heady but this beer gets the taste buds rockin'. :mug: Coming soon!

I'm in the dry hopping stage of a heady topper(ish) DIPA. Using WLP001. As I was adding my first addition of three (@ 4 days apart) of pellet hops, I apparently had a large quantity of methane gas floating around my brain. I added the whole 1/2 oz. of Apollo instead if 1/3 of it. Question #1...

Try making a tea (with fresh spices) and adding it to the kegged beer, then recarb. You can add a little bit at a time to get the flavor you want. Be careful when making the spice tea. 160F for 20 minutes for the steep. Let the beer sit for at least a week in the keg.

Banjo Burner. Don't cut corners on price when it comes to beer equipment. You will only end up buying twice or getting hurt. Also a really nice one is Blichmann. Save up and do it right.

Be patient. My first pumpkin took almost 3 months with Nottingham. I took it out of secondary too soon (I was very new at this) and then it over carbonated. It finally settled down at close to a year!

+1

I made a sweet stout on 08/2012. I placed some hydrated EC-1118 in the bottling bucket. It has taken up until this past weekend to bottle condition. It was just plain FLAT. I got a little frustrated one week earlier and threw some in a keg and force carbed it. Just CO2. The head was textbook...

I get frustrated with it also. I just use Tasty Brew and Beercalculus and I get an estimate of all three. Look at "Total Efficiency" under "Design" and play with the % if you get something that is way off from the other two. I also don't like the hops calculation so I play with those numbers...

I use a Bayou KAB4 for a 10 gallon pot and it rocks. I also use it to ah... distill "water" and it does a great job. On the higher end $$$, I would have liked the Blichmann with the wall all the way up to the pot. So I took mine to a welder and he added 2.5-3" to the sides all the way around. It...

You need to see these grains over and over in catalogs or go online and look at the different malts. You will become familiar in time with many of the more commonly used malts. Base=mashing required, crystal/caramel=steep, roasted/toasted=steep. This is a very general answer and it will depend...