Recent content by patsan

Made a few changes to my rig.

You are correct NJ. I did it for the ease cooling. With a bucket of ice water, a garden hose, and an aquarium pump, I can cool in about 15 minute, even in Florida. Yes, I could have done it with one pump, but this setup is pretty cool!

Here you go! Keep in mind, I use a BIAB system 11.5 lbs Pale malt (2 row) US 2 lbs Vienna malt 1 lbs corn flaked 8 oz Cara-Pils (If you want to bring it to 7.5 to 8% abv Add 1 lbs of corn sugar) 1.0 oz Magnum hops 1.0 oz Liberty hops, (you can substitute Willamette if you wish) 6 jalapeno...

This is my 3rd time making it. The first time, I made it as a session at about 4.5%. The second, 7.5%! I try not to re-do many styles, always putting a different spin on it. This time the spin is 8.18% and a little more jalapeno and a little less lime. Plus i'm drying it out with a pound of...

I put this system together about 5 months ago. Have 7 cooks on it. What a huge improvement! The control I have with mash temp has never been better. The system is self-built. Kind of a rip off of other systems Iv'e seen. Because I'm using an electric plate instead of a coil, it does take a...

15 gal all the way. It works great for my 5 gal batches. I do BIAB as well. Easy, quick and great beer. Even high Gravity.

For me, Vorlauf is key. My 15 gal brew pot having the valve at the bottom, gives me the chance to connect a hose from it and I let it recirculate from bottom to top. I do it a few times during the initial mash. And yes, At my HBS they double grind the grain. I gain easily 5% more efficiency...

Speaking of trying something new, I'm doing a Citra DIPA with a twist. I'm dry hopping 2 oz of lemondrop hops. I'll let you know how it goes.

I use a large adjustable ladder with a board/hook hovering over my 15 gal pot sitting on the burner. Works great. I let it sit for about 10 minutes then I squeeze the **** out of it. I know, I use the squeeze method--- sue me! And I brew outdoors in my gazebo.

So, I'm trying something new for me anyway. I have a Belgian Tripel and a Dark Saison in primary right now. I'm going to let them sit for about a month at about 72-75 degrees. I was told by my HBS that these styles are perfect for room temperature fermentation. I figure the worst that can...

15 gal all the way. I started with a 6 gal extract, moved to a 10 gal pot. Ended up with a couple of over-flows. Then moved recently to 15 gal. Never going back!

I totally agree! I moved to BIAB about 6 months ago. It adds about 45 minutes, maybe an hour to brew day, depending on the beer. I was an extract brewer for years and loved every minute of it. The biggest difference about BIAB over extract is the color. I can get a lighter color and be a...

This is my version of a Dark Saison. What's your thoughts..... RECIPE SPECIFICATIONS SRM: 13.8 SRM SRM RANGE: 5.0-22.0 SRM IBU: 24.5 IBUs Tinseth IBU RANGE: 20.0-35.0 IBUs OG: 1.089 SG OG RANGE: 1.048-1.065 SG FG: 1.015 SG FG RANGE: 1.002-1.008 SG BU:GU: 0.275 Calories: 151.6 kcal/12oz...

I'm taking your advice for the Saison. EXCEPT, I found a little twist to it. I'm going to brew a 9.9% abv Dark Saison using brown sugar. I just tweaked the recipe through beersmith. I'll let you all know how it turns out.

I roast the Jalapenos for about 20 minutes in the oven 20 minutes or so at 350, no oils. I wait until they just start to brown. Soaking in Vodka for about 30 minutes kills bacteria (and makes a great Jalapeno Kick to the Vodka!) Never tried chiplotes. I liked it so much, I'm making another batch!