Recent content by michaelpeach76

Going to start a new batch in a week or 2 and the recipe I'm making is my own, but I'm converting from all grain to extract -I realized that I prefer doing extract brews with specialty grains-... any who... After primary and secondary fermentation I'm going to dry hop and want to know what the...

I ended up using Beech-wood smoked malt and .25 lb of it.

When ever I normally go into dry hopping or adding aroma with other ingredients I usually first rack to a secondary (glass carboy). 4 days ago I brewed a smoked vanilla porter and will enlist secondary fermentation for vanilla bean and oak chips. Question is; can I leave the wort in my primary...

Going to brew a smoked vanilla Porter in 2 days and need to know how to use the smoked grain in the grain bill. I want to use Vienna for my Base grain and want to know how much of the smoked malt should I use. Is the smoked malt used as a portion of the base grain or is it used as a specialty...

it seems to me coffee is more for an aromatic quality rather than flavor... Is that correct? Unless of course you go with a coffee grain. From what I gather coffee beans should never be involved before or during the boil... Better used during primary or secondary fermentation?

I'm sure there are different schools of thought on this, but I'm looking to use coffee and vanilla in a porter that I will be brewing in a few days. I know that some people suggest just throwing a pot of coffee right into the fermenter, but I'd like to make the coffee a more inherent part of the...

Whereas I normally brew all grain...this particular time I was in a hurry and wanted to do an extract batch. I took my recipe, replaced all of my two row base grain with pale malt extract and then steeped all the specialty grain on my grain bill. I steeped my specialty grain for about 45 minutes...

Actually an awesome idea...wish I had the space.

I've never done this before and I figured this would be the best place to start. From what I can tell all models of mini fridge that is said to be a good starting point for a kegerator is 4.9 or 5.0 cubic feet...is this the general rule of thumb? I just want something that will hold 1 maybe 2...

YES INDEED! Very helpful...thank you guys so much.

I'm gonna be kegging for the first time and that also of course means...force carbonating for the first time. Anyway...questions. The main one is since I'm guessing that c02 force carbonating is measured in 'psi'...how many psi is the going average for carbonation? Obviously I don't want a cola...

I generally like centennial and use it the most when I brew...I'll stick to the recipe and see what happens. I'm planning on doing this IPA using orange blossom honey. Then orange peel and centennial in secondary (dry hopping).

I'm planning on brewing an IPA with centennial through out the recipe. Would it be better to use a couple of different hops that are similar or would centennial all the way through be good? I thought of trying sterling and or simcoe, but from what I can tell they very similar to centennial that...

I was thinking without a wort chiller ways to cool my wort. One idea was: rather than boiling five gallons I would boil 2.5 gallons all with the same schedules and ingredients as if I was boiling 5 gallons and in the end just add the 2.5 gallon boil to a cool 2.5 gallons of water in my...

I keep hearing scraping...what does that mean?