Recent content by Nate5700

Hey guys. Today I got the idea that I wanted to brew a big beer and age it to be ready around the holidays. Here's what I've come up with so far. I don't know if it really fits into a base style, I started with the Wit that I brewed last month and added some Munich and Crystal malt to darken it...

Guess I'll try one more time, then I promise I'll let this thread die. Any advice on this from the fine folks at HBT?

How about a bump? I guess since I haven't got much response I should be more specific about what I'm asking here. I'm going for a drinkable fall beer that has some of the crisp fruitiness from a wit but with a slightly fuller mouth feel and caramelly (is that a word?) taste, along with the...

Hey everyone. I brewed a Wit the other night that I'm pretty excited about, I think it's going to turn out pretty well. Simple recipe: 0.50 lb Rice Hulls (0.0 SRM) Adjunct 6.45 % 3.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 41.94 % 3.25 lb Wheat, Flaked (1.6 SRM) Grain 41.94 % 0.75...

I fermented at around 70º F. It's definitely got more of a grapefruit character to it, but that might have more to do with hopping with Cascade and Crystal. I didn't have any problem with attenuation. I bottled the blonde last night and it finished at 1.008 from a OG of 1.045. It definitely...

Man, after only 2 weeks in the primary my blonde was easily the clearest beer I've done so far. Of course that may have something to do with the fact that I actually racked into the bucket and left the break material at the bottom of the kettle instead of dumping the kettle into the bucket. But...

I used Wyeast Am. Ale II #1272 in my blond ale and its tasting pretty good so far.

I think I remember reading that you should give it 2-3 days and even up to a week when force-carbing to give the CO2 time to dissolve into the beer. On mine it took a day or 2 for it to get fully carbed up and I primed and carbed in my bottles. I also had a pretty green flavor in my beer a...

I'm really liking my Tap-a-Draft so far. Are you going to try to force-carb with it or are you going to carbonate in the bottles? Either way it should help with uneven carbonation issues. I've done two beers in Tap-a-Draft and both times I filled two big bottles and got about a 6-pack of regular...

I thought hefeweizens were supposed to have something of a "bubblegum" flavor, I've definitely had commercial brews that had that taste. Pretty sure it's characteristic of the yeast. If you want a cleaner flavor in your wheat beer I'd use an American wheat style yeast instead of the hefeweizen...

Sparging is exactly what you just said, using water to rinse the grains and get all the sugars out. I'm not exactly sure what to call DeathBrewer's method, I guess it is a form of batch sparging. Most sparging methods, though, involve draining the water used for mashing, and then pouring the...

Heh, I don't think I'd do it just for the sake of saving 5 to 10 minutes, since that would be canceled out by my trip to Wal-Mart to buy ice in the first place (unless I happened to have enough in my ice-maker, which would be difficult, and then I'd be out of ice for a while). Now, if using an...

bmckee - Is that for a pre-chiller? I can't imagine you trying to put that whole thing in the brew pot.

Hey guys, feel free to refer me to a thread that discusses this if it's already been addressed somewhere. I just ordered an immersion chiller and I've seen a video where someone went ahead and put their brew pot into an ice bath while they ran the water through the chiller. So, my question is...

Well I found the missing piece of my bottling wand today, so I can use it again. From now on I'll just make sure to take it apart and let it soak in OxyClean/OneStep before I use it. And probably put it back together over the sanitizer bucket so it will fall into the sanitizer if I drop it. I...