Recent content by Jueckstock

It is going to be a bit sweet as is. If you jack up the dry hops the end result might be like drinking a boquet of flowers, particularly with the Amarillo.

Yep, you're going to be at less than 30 IBU's, but not disasterously far off. You could always boil-up some hops, or add some oak chips to give it a tannin backbone. I think you'll be fine regardless.

I'm actually under the house right now checking on my RyePA after about a week in the primary.

An extract batch popped my cherry, so to speak, and I started partial mashing after that, progressed to brew-in-a-bag type batch sparging from there and have switched to exclusively all grain for the last couple of years. Now I'm a decoction neophyte and I've been so pleased with the results I...

So, "dough-in" is just a phrase for combining your grains and water at the beginning of the mash. You will want your mash water to be a bit higher than your target temp. (i.e. 98F to achieve a rest temp of 90F) and you will just let the grains steep for 30 min. before you jump the temp for an...

I do a lot of all grain brews with rye as a large portion of the grain bill (40-50%) and, after much trial and error, I highly recommend that you include a 30 min Beta glucan rest (90 deg. F) when you dough-in. I would also suggest that you don't need to worry about adding rice hulls if you...

Cogito ergo doleo. Thank you sir!

Has anybody tried doing an all grain, high gravity, decoction mash the day before and conducting the boil the following morning? Any ideas about potential risks of such a delay?