Recent content by rumham

So last night I went to bottle a sweet stout. I had boiled and cooled a solution of priming sugar earlier in the evening, and racked the beer onto it in my bottling bucket while I could begin sanitizing my bottles. I recently got a vinator, which unfortunately would not work for the life of me...

Been MIA for a while, but I did brew this recipe and I thought it turned out awesome. It did not replicate the real deal (most likely due to hop sourcing as well as general skill as a brewer), but it was my best to date for sure. Tons of great hop flavor and aroma with loads of citrus. As for...

I've seen some recipes calling for a 90 min. boil and others for a 60; I'm planning on brewing the extract version; is there any reason to go with a 90 min. boil if the numbers seem to work out for a 60?

DME for the starter, and the yeast I harvested was from a previous batch I'd made using Pacman, so there shouldn't be any issue there.

I aerate via the pour from the boil kettle to the fermenter, and, since I also still have to top up about a gallon, I stir vigorously for a solid five minutes. It's always seemed to work fine for me in the past. As for the pitch rate, I don't have a precise calculation, but as I stated, I...

Thanks for the quick reply. Any advice on what to do from here then? Repitch? Say screw it and just go with it? Also, what do you suppose would be the issue with the yeast? I built the starter up from under 500ml over the course of a few weeks, and it seemed that I had a nice healthy bunch...

Thanks in advance for any advice on this. So 16 days ago I brewed my first stout (a partial mash, [URL="http://hopville.com/recipe/1654118"]http://hopville.com/recipe/1654118[/URL). I mashed on the high end, trying to stay around 158-59 ish, and thought that I had done well with that. I...

Check out Elysian. They have several brewpubs. Great beers, and they usually have some good guest taps (frequently including a sour).

You could likely just sub out a portion of the flour in a recipe with some of the spent grain (maybe like 2.5 cups spent grain for 2 cups flour). Just be careful when adding liquids as the grain will obviously still be wet (unless you dry it), so you'll need less liquid in the dough. I've done...

Thanks for the response. Row 2 Hill 56 is a strong pale ale from Russian River. I got some general guidelines on the recipe from Vinnie Cilurzo after inquiring via email, so I know the hops schedule is in line with theirs. I'm really just unsure about the amount of marris otter vs pilsner.

Anyone?

I have very little experience with making my own recipes. I kind of winged my last IPA, and it turned out OK, but not great. I recently tried this beer and loved it; I have some simcoe handy, so I thought I'd do my best to replicate it. I know I am in the ballpark for OG and IBUs, as well as...

@ Malric, thanks for the advice; I thought about that, but I don't want to lose any of the hop aroma goodness in the interim. @Bierliebhaber, I very much appreciate the response, and would have taken you up on it. Fortunately, though, I was able to find enough extra to finish the job from some...

So I had no idea where to post this, as it's kind of an odd request. I have a batch of IPA ready to bottle, but I forgot to get bottle caps and don't have enough left over from previous batches. My LHBS is closed until Tuesday. Normally, I would say no big deal and wait until Tuesday to...

Tried posting this on the cider forum; didn't get any responses. I have a cider about ready to bottle, OG was 1.062, FG is 0.098. I used Nottingham, which I know has a "relatively high" alcohol tolerance, but I wasn't sure if, after conditioning for almost two months, coupled with the high ABV...