Recent content by LouBrew2

Ahh cool! So, I've read that carafa malts are very similar to chocolate malts. Could I just completely sub out the chocolate malt for the carafa II?

Thanks for all of the insight on this experiment! This may be a bit too roasty but here is what I came up with: % LB OZ MALT OR FERMENTABLE PPG °L 47% 14 0 American Two-row Pale info 37 1 27% 8 0 Pumpkin, cooked 1 13 10% 3 0 German Munich 5L 37 5 7% 2 0...

That looks great!! Excuse me for being a novice all grainer. I understand that the pumpkin needs to be cooked (I'm assuming to denature the cell walls or something), but when you say 0.0 min, does that mean to pitch the pumpkin at the end of the mash and only sparge with the pumpkin? Sorry, I'm...

For the season, I'd like to do something similar to NB 1554 but as a dark pumpkin ale (not a stout or porter). Any suggestions on how I should tweak my recipe to balance this? Thanks in advance and Cheers!

For the season, I'd like to do something similar to NB 1554 but as a pumpkin dark ale (not a stout or porter). Any suggestions on how I should tweak my recipe to balance this? Thanks! Cheers!

My fridge is ~37F.

I brewed a 12 gallon biere de garde at the end of january. I only had 2 5 gallon carboys, so I put the other 2 gallons in the fridge. It's been about 4 months now and I'm running out of the already bottled beer. The yeast is obviously dormant in the stand-by (uncarbonated) beer in the fridge...

I just edited the post with the picture in it.

thats your comp... not trying to screw anyone over guys haha look at my previous posts. imageshack is legit.

This is my very first AG. It's a biere de garde and I can't wait to dig in... but I'm not sure if filled my secondary correctly at an appropriate time. My FG was down to 1.01 (beer calculus calls for this style to be at 1.014) but it is still fermenting. I know I should have waited, but for some...

I haven't placed the foil over it yet. Do I need to do this before I pitch the yeast in the starter? haha I planned on putting ice in the sink but my rubber plugs do not hold the water what so ever! I don't have an ice maker so i figured I was SOL. This night turned into a bit of a trainwreck...

I just boiled my DME for my starter and found that I didn't have access to an ice bath so I stuck the hot liquid in my freezer to chill down. It looks very hazy. Did I screw this up? I sure hope that the cloudiness is normal!

I probably should have but didn't have a vice on hand. I frantically tried to fix the problem. Will bits of grain in my wort ruin it or cause any unwanted properties? Sorry if this has been explained somewhere else. I couldn't find any other familiar problems like this.

I cut my 7/8" hole a bit too high (maybe 1cm too high) so that the dip tube did not sit under the false bottom. I bent the edges of the SS mesh with a wrench (so that the middle is high enough for the dip tube to sit under the mesh) and now its not sitting perfectly against the bottom of the...

I'm having trouble calculating on Mr. Malty. First, because I don't know if it's mandatory to use a starter for liquid yeast. Second, I don't understand how to adjust the growth factor. Thanks for the help in advance! My estimated OG is 1.062 for a 14 gallon batch.