Recent content by MorningGloryBrew

I'm not Homercidal but I added 1.5-2 oz of medium toast oak chips (don't have my notes handy so I'm not certain of the amount) that were soaked in a half pint of Buffalo Trace bourbon. I soaked the chips for a week and then added the whole mixture to secondary and let it condition for about two...

The malt bill is pretty delicate with this recipe, so I would change either the yeast or the hops. Brew one batch with Nottingham and another with US-05 (or your favorite clean American yeast). Or brew one batch single-hopped with Centennial and another single-hopped with Mosaic (or whatever)...

G'Knight is actually Oskar Blues' Gordon renamed—there is a CYBI recipe from a while back here. The thought of it has me craving a good imperial red now… may have to brew a batch myself. :)

A 5-gallon MLT won't be big enough for this malt bill, even mashing thick at 1.25 qt/lb and without accounting for dead space. If you're really itchin' to use the 5 and get started you'd better scale the recipe down by a gallon or so. The calculator at http://www.rackers.org/calcs.shtml is...

I've never used BRY-97, but I know it has a reputation for being a very slow starter—from what I've read it's not uncommon for it to take 48-72 hours to show visible signs of fermentation.

Secondary isn't necessary per se, but the flavors clear up quite a bit after a little conditioning—which could be in the bottle, in the keg, or in a secondary vessel.

I don't use BeerSmith, so I can't say with certainty, but I'd guess it's adding additional water to account for hop loss/trub loss. With a hop bill this big, you're gonna leave a crap-ton of liquid behind going into the fermenter, and again going from the fermenter to your keg/bottling bucket.

3355 + 5 = 3360

The general opinion of most folks around here is that secondaries aren't really necessary if you do an extended primary (2-4 weeks). Bottle condition for 2-3 weeks at room temperature.

Subbed... this is unreal. Well done!

Thanks for the reply... this is my 7th batch, but my first 6 were either very heavy on the hops, on the roast, or on the Belgian funk and may have masked that flavor. Thanks a lot for the recipe! :tank:

I bottled my first batch of Centennial Blonde last night and had a couple of questions for anybody who's brewed it. The hydrometer sample was nice and crisp, with a deliciously slight sweetness & hoppiness. But there was a heavy bready flavor (not exactly what I'd call malty, more of a white...

Thanks for the link—I may have never found that. :) Gonna brew this in the next 4-6 weeks, targeting late winter consumption.

Is the very first recipe on the thread the definitive 12-12-12 recipe? I saw several scattered on the first few pages and would rather not run through 55 pages with a fine-tooth comb. :D Anybody?

Wow, looks fantastic! How 'bout a cut list? :)