Recent content by korndog

At those prices, I would go electric ignition. You can put together each burner for under 100 bucks. Much cheaper if you can get scrapped valves and igniters. I'm getting ready to build my second Brutus and will repeat this component. Considering high pressure as opposed to low this time.

No, notyet. I need to getoff my but and brew some beer!

Yes, most I know mash at 148-149 for this recipe.

No, problem. Let me just make sure my brew partner doesn't mind sinceit's essentially his recipe. Also FYI, we did pull a decoction. KD

For whatever it's worth: I co-brewed a Marzen with a friend; he used 2206 and I used 2124. The 2206 batch placed first in the SW Regionals, mine was an also ran with mediocre scores and no flaws. The 2206 beer had more character and the malt came through nicely. The 2124 was pretty neutral...

Ok, I'm guilty this swap. I will get mine out soon, I promise. I have to say, they are more DIPA in character than BW, so drink em up if you want. I'll toss in something good for your patience. KD

Score: Got a first with a co-brewed Marzen in first round. :) Category 3 European Amber Lager Sponsored by How to Brew by John Palmer 1 3b Matthew Bourbeau, Larry Konis of Woodland Hills, CA, Maltose Falcons Home Brewing Society 2 3a Harold Gulbransen of San Diego, CA, QUAFF 3 3b...

Uh, recipe please.

Hi dude Lakewalk variant takes 2nd place APA at Mayfaire. This is a major California competition and one of three that count towards Sierra Nevada Homebrewer of the year. This is the Maris Otter/WY1272 batch with Centennial, and the second significant medal. Thanks again Dude. KD Class...

I brewed this as an IPA with no grain modifications other than using Maris Otter. Turned out great, but I don't use US-05 as I think it dries out the beer. The key is Dude's hop schedule. I like to use the old recipe with Centennial, though I cut back the dry hop quantity. The extra floral...

Heat wave should subside this week. I will get mine out by Friday or Monday.

ok thanks. I think I will use 3787. I can get fresh bitter orange from latin market.

I'm shooting for a St. Bernardus Tripel with some honey and citrus notes. Would you say you got those in this recipe? I know WY3787 throws off some honey. How did the bitter orange peel come through? How long until it was ready to drink? Thanks!

Generally about 1 1/2 inches in a plastic cup, enough to produce a head. The problem with visual is that aroma is the first field filled out on the scoresheet, with appearance second. It's only worth 3 points though.