Recent content by RenoDean

gravity of 1.010

Do it.

I mash for 90 minutes and drain very slow. I also don't get the best efficiency so I just always add more base malt to recipes to compensate and I keep DME on hand if my preboil reading is way too low.

You guys clean your carboys?

Just did and imperial black IPA(1.078-1.012) with hop additions: 90 min boil FWH 1.5 oz. Chinook 11% 60 min. 1.5 oz. Chinook 5 min. 0.5 oz. Chinook, 1 oz. Cascade 4.8% 0 min. 0.5 oz. Chinook, 1 oz. Cascade Dry 1oz. Cascade, 1 oz. Kent Goldings With the amount of Chinook the bitterness does seem...

Draw my name.

The recipe from CYBI for Black Butte Porter is really good. I recently used the recipe with San Fran Lager yeast and took third for porters in a local comp. I entered it as a baltic porter. I have made it with ale yeast also and it's great.

Reno Homebrewer is great. Thankful I don't have a crappy LHBS.

Isn't green apple caused by high fermentation temps and can't really be "aged" out.

154 degrees?

Stone Old Guardian

Oh yeah i forgot it's a black IPA

carafa III or carafa special. It's dehusked and they say it will add color without a lot of roasted flavors.

If you make a starter at least 24 hours prior to pitching isn't most of the reproduction done and that's why fermentation begins so much faster. I make starters and drain into my fermenter just by opening up the spigot on my kettle letting it splash into fermenter.

Stop hanging out with donks and make friends that like silly beer.