Recent content by mcodville

I know all styles of beer have different serving temperatures. How do you obtain them when bottled? I've always just thrown them in the fridge and drink them cold. For things like stout and ESB it is suggested to drink a bit warmer. Anyone have any suggestions for storing different styles...

Awesome, thanks. That's kind of what I was thinking, just the finer grains/flour seeping through. I'll give it a good cold crash before bottling and compact that sucker down

Hello, I'm fairly new to all grain BIAB I just finished my second ever, a citrus wheat. When I took my sample for pre boil gravity I noticed there were quite a few particles in the wort, which settled to the bottom of my gravity checking cylinder when cooled. Is this from milling my grain too...

Awesome thanks for the quick responses guys. Yeah it was BIAB as you correctly guessed. Now I don't have to worry I can forget about it for two weeks and bottle it up

I didn't realize they were two different things. After doing some research I now know they are vastly different lol. This is the grain bill for a 4 gallon wheat beer 2kg white wheat 0.75kg 2 row 0.25 flaked rice 0.25oz sweet orange peel 0.25oz bitter orange peel Hop schedule is all cascade at...

Yes it would, I would recommend using a carbonation calculator to achieve the desired carbonation level though. Too much and you could have some bottle bombs

I recently had a Mana Wheat from the Maui brewing company. It was absolutely delicious tasted just like Maui feels. Light refreshing wheat beer taste with a prominent pineapple aftertaste. Just wondering if anyone has a clone recipe or can recommend a good pineapple wheat recipe?

Would there be any problem with cold crashing a carboy for 2 weeks? I recently brewed a centennial blonde all grain, and I am leaving for Aruba for 2 weeks on Tuesday. By the time I leave fermentation will be more than complete, is there any reason I can't throw it in the fridge for 2 weeks...

Ah sweet thanks.

It was Nottingham ale yeast. I'm heading to Aruba for 2 weeks in a few days so I won't have to worry about it and hopefully it's good when I get back

I brewed my 6th batch last night, all other batches have been spot on and sanitation has never been an issue. I did a 2.5 gallon batch instead of a 5 Gallon this time and it just looks bad in the fermentor after 12 hours. I'm hoping it's just some sort of strange looking falling Krausen, but...

With 5 extract brews under my belt, i decided it was time to become a big boy and try some all grain brewing. Being the cheap ass that I am I decided that BIAB was the way to go. Simple, no extra equipment, yadda yadda. I brewed the centennial blonde recipe from this site (sounds delicious)...

I am moving from Canada to New Zealand this summer. I know they have a lot of interesting hop varieties grown there that aren't grown anywhere else in the world. Anyone have any good recipe ideas that are New Zealand hop based?

How would it work with a no spare BIAB setup? After the grains are removed would the wort ok to sit if it was in the brew kettle with the lid on? I'm thinking I might just wait for a day with more time on my hands.

I'm tight for time lately, is there any problem with mashing in the morning, then after the kids go to bed boil and pitch? Or would there be some kind of problem with 12 in between the two?