Recent content by rocco336

Yup. I hit my target temp with strike water (135) held for 5 min then decocted and boiled part of my mash to raise the temp to the next temp., rinse and repeat.

30 min at 135, 40 at 145, then 20 min at 160, then 10 at 170 for mahout.

Ground em in a coffee grinder across all the range of particle sizes but mostly coarse. Man that was not fun grinding up all that grain a few oz at a time...

Well aside from the fact that my blowoff tube went crazy for 6 days just about, its coming along nicely! Lots of dark fruits in the nose along with some alcohol detecable- hell at 82 deg F I would be shocked if it werent detectable! Going to take gravity reading tommorow and transfer to a...

Well dont want to thread jack but I just pitched my own Rochefort clone! OG: 1.095 (With the second D-180 addition) FG: ??? 14# Pils 2# D-180 Candi Syrup 1# D-90 Candi Syrup 1# Wheat, Flaked .2# Special B Wyeast 1762 Yeast 1.5 oz. Styrian Goldings- 90 min (3.5%) 1 oz. Hallertau- 30...

any updates into this one? was thinking about throwing in a half pound of date sugar to primary after the krausen. Thoughts?

5# Pilsner Malt (2.0 SRM) 2# Vienna Malt (3.5 SRM) 2# Light Munich (10.0 SRM) 2# Dark Munich (20.0 SRM) 4oz. Chocolate Wheat (400.0 SRM) 1oz. Spalt- 60 min. @ 3.9% AA .25 oz. Hallertau- 15 min. @ 3.9% AA Wyeast 2206, Bavarian yeast 1 Tbs. Irish Moss- 10 min. 0.67 oz. Hazelnut...

Racked into the secondary after letting this ferment for 15 days at 63-68. Taste is spot on of guinness! Cant wait til I get this on my nitro tap, thanks for all the peeps with suggestions! Slainte!

Whoops, had originally had a decoct going and mustve left that one still in there.

14 lbs. Maris Otter (3.0 SRM) 1 lbs. Aromatic Malt 1 lbs. Crystal-30 0.5 lbs. Crystal-80 1.5 oz. Target (14%)-60 min. (50.1 IBU) 1 lbs. Table Sugar @ Knockout 1 oz. Hungarian Oak Cubes soaked in Brandy/Whisky Mash: 20.6 qts at 162 to achieve mash temp of 151, hold for 75 min...

Idk bout the coloration, but long as the taste is close (and mouthfeel!) then I will be happy. Chose to brew this to break in my new Guinness tap and faucet on my keezer! Granted I dont have nitro yet but I still got a month or so, and even then C02 wont be terrible. As for my batch...

Brewing this right now, it smells amazing! Did any one bother with irish moss or whorlfloc?

Looking forward to this one, brewing it to commemorate getting a keezer built! Even got a Guinness tap handle and faucet to dispense with! Going to brew sunday and hoping this comes out good.

From one forum noob to another: welcome! Im over at UNCG's biochem department and while we dont have a fermentation sciences program, I consider myself self-educated in that department haha. Though I must say, the people there all seem to enjoy the beer as much as I do!