Recent content by MobyMD

After draining for about 2 hours I ended up with about 1.75 gallons out of the 4.5 gallons of base beer. Back into the freezer it goes for round 2!

Here is the draining setup. 2.5 gallon jugs with spouts on the bottom. I froze the beer with the spout facing up so no beer froze inside and stopped it up. It trickles at first and then it becomes more steady. I generally continue to drain until the leftover is white or I feel like it has been...

FatDragon: just make sure you don't fill the bottle all the way to the top. The vessel/bottle has to have some space for the runoff to drain well. I have not though about using the runoff for another brew. I am not sure how that would work.

Finished fermenting! Dang that whiskey yeast was a beast! Finished at a solid 1.001. Transferred to the freezing vessels and put them in the deep freeze. Will take some pictures when it is time to drain.

Finished up the last bottle of this recently so brewed up another batch last night. Made a few tweaks after learning from the first time. 1st of all did full grain and used no DME (upgraded the system [emoji57]). This way I had more control of the fermentability of the sugars. Mashed at...

It's a pretty cool thing they did! It took a lot of work to put that document together because all the recipes are scaled down to 5 gallon batches. Thanks Brewdog!

I for one am a huge fan of hatch green chiles!! Very creative recipe. I am afraid that the massive 8ozs of dry hop would distract from the nuances of the green chiles though. I like all the hop choices except citra for bittering. Is there a reason for choosing that? I would probably go with Zeus...

That is really helpful! Thanks! It was quite a process digging them all up. Some of the roots were 2" around!

I'm moving and not taking my hop crowns with me. I'm selling them to a local homebrew shop to split up into rhizomes for customers. Today I pulled up all the crowns (big job!). The top half of the crown was budding all over with shoots but the bottom half was not. There were really big bottom...

There was and will always be some oxidation. However, I tried to limit the amount of time it was open to air and avoided all splashing and bubbling when letting it drain off the ice. There is not enough of the oxidized flavor in the end product to be off putting.

Well it would definitely made it more worthwhile to have more than 20 bottles when I was finished so I will consider doing that. That would be an expensive afternoon (but well worth it)!

Well it has been two years since this project started. I have five bottles left. I had one the other day with friends and it was such a special treat. The flavor is about the same but the smoothness has greatly increased. It goes down really nice. Still has a good roasty backbone with hints...

I would not worry about making methanol just from simply fermenting maple syrup. What is fermenting is the simple sugars not the woody by products. You should be fine. Maybe pose your question on www.homedistiller.org Or www.artisan-distiller.net

Thanks. Glad yours turned out. It is always good to get feedback positive or negative. I thought about using the extract but I wanted to try to recreate the flavor without using that. Don't have a good reason just wanted to. Also thought about making my own with the alcohol. However, I was...

5.75kg x 2.2 = 12.65lbs I am actually drinking a Punk IPA right now. I love it as well! I don't have a recipe for the punk but I brewed a clone of their Hardcore IPA and it was pretty darn close.