Recent content by ruffiano31

This beer is a Double Mountain Vaporizer clone. Double Mountain is from Hood River, Oregon. I tried this beer and needed to make it. I used the recipe above, only I changed the yeast to London ESB yeast for higher floculation. I will dry hop with 2 oz of challenger hop pellets!! Anyone else...

Why is it so hard to get challenger hops?

Hey Everyone! I'm really wanting to make a vaporizer clone. I love this beer and am excited about it. After reading about it and talking to some people, I'm still unsure about the recipe, but this is what I have so far -4 1/2 lbs gambrinus pilsner malt ( or pilsen malt german if I can't...

yeah, I'm bottling. Haven't been willing to spend the money on kegging equipment. Need to do it soon though. Thanks a lot for the advice!

Yeah, it's calming down now. The crusty, excess stuff at the top of the carboy is on top of the krausen like you said, and I was wondering if I should do a secondary as soon as all active fermentation is complete. What you do think? I know that this beer is supposed to be cloudy, but I don't...

no, it's still pretty active. I just need to have this brew ready to drink by July 13th. I didn't know that Belgian's take longer to ferment.

about how long did the primary fermentation take? I brewed a similar wit on Sunday and the fermentation is still as active as when it started.

thanks so much for everyone's info. I ended up racking the beer, and I added the espresso at bottling time. We used 12 oz of Stumptown coffee (locally brewed here in Portland, Or) So far, the carb is a little low, but it's no problem. I think that the cocoa powder (added during boil) and...

thanks for everybody's replies! Oberon567, we were stupid and added 4.4 oz of cocoa and 8.8 oz of brown sugar for the last 15 min of the boil. The problem was cooling it, and it seems too thick. We cool it for over an hour. I finally, because I got impatient, I added my yeast to the wort at...

Sneakypete, did the oils from the espresso have any effect on the head? how much espresso did you add? What do you think about the hops in our recipe? (too much?)

Will the oils in the espresso kill the head? Is there a way to reduce the oils?

Ok, our recipe is: 8lbs. light malt extract 1 1/2 lbs chocolate malt 1 lb dark roasted malt 1 lb oats stumptown espresso (quantitiy???) Burton yeast (already did yeast starter) 2 lbs northern brewer hops- bittering 1lb perle- flavoring 1lb perle- aroma Now, we are...

Thanks again everybody! Does anyone add dry yeast at the same time when adding the priming sugar? I've heard this can be done to help carbonation.

Thanks for the replies everybody! I'll heat them up and wait longer. Do you guys all use secondary fermenters?

For the first time I did a secondary fermenter, and this batch of beer doesn't have enough carb. It has been bottled for two weeks at 68-70 degrees. Is it good to add yeast at just before bottling if you use a secondary fermenter? The point of a secondary fermenter is to clear the beer and to...