Recent content by RhythmSection

I agree with Jsguitar. I've made an IPA with Magnum FWH and a buttload of Cascade/Simcoe and the combo makes for a great hop character. Also, for the wildcard vote I'd say Galaxy/Simcoe. Suuuper fruity and delicious

Really I just called it an IPA, but stylistically its definitely not. I really just didn't know what to call it. Hoppy american wheat I guess. I used a smaller version of this grain bill (~1.055), earlier this summer with citra and centennial and it was a great bill for a hoppy beer. The...

The ibus come in at around 85 (rager). I think I will cut back the bittering, as the late hops and dry hops may add some perceived bitterness... I didn't really want it too bitter anyway, I just have lots of extra Columbus I need to use. This will be my first experiment with first wort hopping...

Hey y'all, I'm working up an Ipa recipe and just wanted to see what you guys think. Here goes 7 lb. 2-row 5 lb. wheat .75 lb. Honey malt .5 lb. Victory .75 lb. Cane sugar The grain bill is one I've used before and I'm very happy with it. So I don't really need many changes there (plus...

Hey howdy hey HBT. I'm brewing with a friend from work on Monday, and we're going to try a black RyePA. The goal when we first began recipe formulation was a black ipa\CDA, but then he tried Wookie Jack. Needless to say, things changed. He decided to try some rye in it, so we tweaked and this is...

I've been experimenting with a clone. In my last attempt I used about 6.5 percent chocolate malt, 5 percent roasted barley, 3 percent caramel 60, and the rest 2 row pale. I do 90 minute boils so I shot for about 55 ibus at 90 minutes, and around 7 at 20 (all nugget), then fermented with1968 esb...

I second dialing back the black malt. maybe use a quarter pound or less if you want it to be suuuuper black, otherwise i'd cut it out. I'd also raise the roast barley and chocolate malt. I make more stouts than anything and I've found that oftentimes less is more, especially lower gravity...

I just made a coffee stout about a month and a half ago, using cold brewed espresso. I put half a pound fine ground espresso into a gallon of water (pre-boiled), let it sit in the fridge for a day and a half, and added it at bottling. The espresso version had a HUGE chocolatey espresso aroma and...

Nope, the interior is like a regular cooler

I've been brewing BIAB for my last few batches, but recently I've been looking into cooler mash tun builds. Today while I was out browsing coolers I came across this bad boy http://www.igloo-store.com/detail/IGL+STEEL+54 Has anyone used one of these for a mash tun? I know I could get a cheaper...

I have a 6 gallon primary and 5 gallon secondary. Usually I aim for 5.5 gallons into the primary so I can have about 5 gallons in secondary or at bottling so I would go w the 5 gallon personally. A bigger primary is good for a lil extra head space, but usually ferm is done (or should be) by the...

http://beerreviewdude.com/biab-calculator/:mug:

Hey guys! I'm working on my first oatmeal stout recipe. It's loosely based on Oatis by Ninkasi brewing co. Not a clone, just loosely based. Any feedback on ingredients would be greatly appreciated, as I know there are lots of brewing gurus on hbt. I'm looking for a nice roasty stout(no dark...

I've seen lots of people using de-husked carafa III special with their sparge to get the black color but with little or no roastiness. I haven't tried this yet myself so idk for sure, but I've heard good things. Just throwin it out there