Recent content by RimWreck

And, thanks, Yooper! Very inventive recipe.

Brewed one month before Easter. Almost gone. Boosted it to 1.070. Great grain bill - wonderful flavor. I will be brewing it again soon. And, later, I'm thinking of adapting the grain bill for something else... but what?

I've brewed this 4 times. Great recipe. Never cloudy. Will be brewing again this fall & winter. It doesn't last long.

I always purge my carboy with co2 when transferring. Following the same approach with kit wines, am I in danger of too much free so2 following the kit instructions? ie, adding the extra 1/4 tsp before bottling. I am closely following the instructions timeline.

Well, that would be the sensible thing to do. However, it goes into the glass right away. It's my house brew.

Another point on astringency... Years ago I would have astringency issues by sparging too long and leeching tannins. I now avoid worrying about efficiency. I add extra malt, acidify my sparge water to below 5.5 and quit collecting while there is still wort to collect. It is said that you should...

5.4 works. I usually go for 5.3. There's alot of strong opinions on this topic. For me, above 5.4 my beers start to lose "sharpness".

Be proud of what you did. You should NOT brew for anyone's satisfaction but your own. Use Judges comments only if they pertain to what you perceive as a problem. If you like it, keep brewing it. Astringency is usually corrected by pH and sparging pH. Foam is more involved.

I like to keep it simple: 11 lbs MO for an og of 1.065 to 1.068 48 IBU's 10 oz Muntons C60 (varies by OG) 1/4 lb Victory 1 lb Cane Sugar Straight EKG all pellets @ 5.9 Alpha... .35 oz EKG for 60 mins 2.25 EKG 20 mins prior 2.25 EKG 10 mins prior Single Infusion at 151F. Don't bother with...

Great memory. You made me laugh. Picnic for me. I hid under the picnic table stealing beers.

Iroquois Beer, WNY, many, many moons ago. And Carling's Red Cap. Black Label And Genny.

So, after many years, I finally brewed two of Dave Brockington’s recipes. Sister Star of the Sun, slightly modified, of course, and his New Stout II. Sister Star is a nice ale but, for the New Stout II, I just couldn’t bring myself to go with 3 lbs of roasted barley. Actually, it would have been...