Recent content by RynoSmail

Yes, please do Batch #2 and let us know how it goes. I'm interested to see what the lesser amount of crystal will do overall.

I would go "Baconator" and suggest a sour wheat. Maybe do a Berliner-Weiss and serve with a lemon wedge.

Now I know there is a list nearly endless on what you can you your spent grain for: Bread, cookies, dog treats, chicken feed, whatever. But, what is the best way to prepare that grain from Mash Tun to baking pan? Does the grain need to be dried and if so what have been the best used methods? Do...

Awesome answer Mr. Moore. Thanks for that. As far the crush goes I'm just having the brew shop crush at purchase. I think it does have to do with my sparge. I heated 5.5Gal of sparge water to 170 and and rained a pitcher at a time through a colander. (its my DIY solution until I buy a sparge...

So I've seen a bunch of threads on how to fix a low OG. But I want to know WHY it happens so I don't do it again. I made the Polaris IPA clone recipe from Ballast Point and mashed at 152 for about 45min before the temp dropped to 151 for the next 15-20. (full 60min mash) 11lbs Pale 2-row...

Thanks for the advice. Sorry I didnt search for similar threads before posting this. There's already 5 others I've found. Much appreciated though; thanks for the help

I like the waiting for bacon idea best.

I had a wood-aged apple cider experiment go WAY wrong and I think the culprit is bacteria still in the wood. I've been told to bake wood chips, or to steam them. What are your most tried and true solutions for making sure my problem doesn't happen again? (This being "unflavored" wood)...