Recent content by lucasweb

I brewed an English Mild on Black Friday and am going to brew a Stone Smoked Porter clone tomorrow.

The beer turned out pretty well in the end it definitely had the fresh hop flavor I was going for even though I didn't have as many fresh hops as I hopped so I had to use some pellet hops as well. Below is the final recipe: Fermentables US Caramel 60L Malt 0.50 lb 10.0 % In...

Thanks Yooper. I've been cold crashing to drop the yeast out and get a clearer beer but am not sure if it is always necessary. I'll give it a miss on the next batch and only drop the temperature 24 hours before kegging and carbonating. I also forgot to mention on the last batch that the hops...

Hi Yooper. Thanks for your quick reply. Your description of my beer was spot on, I'm enjoying it but would want to boost the hop flavor and aroma on subsequent batches. Given this would the following hop schedule get me closer to my goal: US Magnum 16.0 % 1.30 oz 60 Min From End US...

I've been disappointed with lack of hop aroma on the last couple of beers I've dry hopped and was wondering if it was due to the conditions I've been dry hopping in. The last couple of beers I've brewed have followed the process below: I ferment the beers in a freezer with a thermostat...

I've been disappointed with the hop aroma/flavor from my last couple of extract brews. The bitterness is fine but the beers have been lacking in both hop aroma and flavor. When brewing extract beers I start with 2 gallons, boil this down to 1 1/12 gallons and then top up with water to 3.75...

Ok, I tweaked the recipe based on your suggestions (see below). I dropped the amount of Amber DME and Crystal and replaced with sugar. I also dropped the Amarillo. 3.5 Gallon Batch Fermentables US Caramel 60L Malt 0.5 lb 9.5 % 7.5 Steeped Extract - Light Dried Malt Extract...

I'm brewing a Fresh Hopped Pale Ale tomorrow and wanted to see what you guys thought about the recipe. It's a simple Extract based recipe (see below) which I've had a lot of success with when brewing pale ales, what I'm less sure about is the hop profile. Does the amount of fresh cascade...

My 10' of 3/16 beer line showed up yesterday. I switched out the 5' line with the new line but was still getting a ton of foam. Did some more research and decided I was dealing with an over-carbonated keg (am not sure how it got over-carbonated but thats's a different problem for a different...

Have just ordered 10' of 3/16 line from MoreBeer. Hopefully this will solve the problem.

I've been reading the forums regarding beer line length and the general consensus seems to be that 5' of beer line is too short. However when I look around at sites selling beer lines, taps etc most of them seem to sell 5' of 3/16" beer line with a picnic tap and claim it will serve foam free...

That makes more sense, it's just a little unclear in the book. My next question is what are the benefits of a two step mash?

The pale ale is 20 minutes at 156 F with a mash out at 165 F The smoked porter is 10 minutes at 157 F with a mash out at 165 F. The imperial wheat is 30 minutes at 148 F. Most of the IPA anniversary ales are 60 minute mashes. These are all from the new Craft of Stone Brewing Co. Book.

I've done about 6 all grain brews now and all of the recipes called for a 60 minute mash and a 60 minute boil. I recently got the the Stone Brewery book and notice a number of recipes call for very short mash times and longer boil times. For example the Stone Pale Ale is a 20 minute mash and...

I use a wine thief and return the sample to the carboy, it seems to work well. There's more information on this thread that I started https://www.homebrewtalk.com/f39/using-hydrometer-1-gallon-batches-248838/ @jaycount - I like bitter and love IPA's, but this after taste isn't one I've...