Recent content by ReefkprZ

I think you'll be ok with the steep temp, but did you sparge your steeping grains? if not like a previous poster mentioned you might wind up a little thin. not by much though since they are really just flavor enhancers in this recipe. your hop schedule confused the $#!t outta me at first...

And just for all the doubters out there... Brewing DOES make life better. its been cloudy for a week, an hour into the beer session and the sun came out..... so much for the rapture.......

its grains, and yes I steeped it for a full hour. I'm now onto the boil, filtering out the grains is always a challenge for me as my setup leaves a lot to be desired for using grains that aren't in a muslin bag.

When I was designing this recipe my thoughts were. "Black and simple" the parameters actually fell inline with a dry porter purely by accident. the IBU is about .3 low (If I'm going by competition guidelines) but its close enough for me since the human palate cannot distiguish that fine of a...

so I grabbed a 4 pack of guinness and a belgian wit. now I'm going to brew and drink beer. Todays recipe will be.... "Basic Black" my own dry stout. very simple recipe 3.3lbs breiss dark DME 2 lb 8 oz German Rauch smoked 1lb black patent hops will be centennial only .75 oz at 60...

we are fortunate here there is a very local (7 blocks from my house) beer store that has over 100 different beers and iot ssuch a popular spot to buy beer the stock is pretty much always fresh on the popular micros. some of the others the rares and collectible beers (some from 2004 and such)...

:ban:

as PTray mentioned you want the headspace to keep your yeast in the fermentation chamber, if you go with too little headspace your going to lose enough yeast that your yeast is going to strain itself reproducing. not ideal.

my Rye IPA has been in bottles for several months, and it tastes better every time I drink it. but my home brews are stored at 55F in the dark.

I am completely not jealous at all. sorry such a tool lives down the way from you.

nope its generally not needed. I only use a secondary for dry hopping (some use it for fruiting their fruit beers) secondary used to be primarily to get it off the yeast before it autolysed now its not such a worry. some people use it to improve clarity as well. personally I just run with long...

if water sales are pitching over your beers sales its a sign that your beer is crap. I can see the logic for making a better N/A beer line I have a friend who loves good beer but has a bad liver (genetic) so can only consume about a tablespoon full of regular beer without overloading her...

I would run with this. also If you sample your beer the same day as the judging you will taste the same thing the judges are tasting, make notes, when you get your feedback/results, you'll be able to compare your notes against what the judges say. then sample agian a few weeks later and make...

superfluous post, love the setup. I wish I had the time and money for a bitchin' setup like that.

some of the places I stop in look at me weird when I ask for my draft in a warm glass. I don't bother explaining it.