Recent content by sailipo

I find that brewing with Rye is a bit of a challenge. When I don't scorch the wort during the boil I get a delicate earthy flavor, not at all sweet. When I brewed my first rye I was expecting something like the flavor of Rye bread, didn't happen. I'm going to brew up this recipe substituting...

OK guys help me out here. I see the last two hop additions in the above recipe are not boiled but steeped. Exactly how is this done?

David, I BIAB also and the first time I used a chiller I came up short 1/2 gal of wort. My coils take up 1/2 gal of volume. I boiled down to my usual volume forgetting about the volume the coils took up. Brew and learn, Brew and learn.

Well just try to find a pot made of 400 series stainless. You can find cutlery but no pots.

This forum is truly "University class". For three years now I have been using 304 stainless pots on my induction burner and while doing a satisfactory job, I always wished that I could get a more vigorous boil. I brew good beer and have more requests for brew than I can supply with my current...

I have an induction based brewery and have used both the triclad bottom pots and the thin walled SS pots. I find that the pot with the triclad bottom has less scorching than the single wall pot. The single wall pot will have a noticeable area of accumulated slightly toasted malt in the bottom...

For the same metal thickness and surface area copper conducts heat 10-30 times better than SS. Copper will also be easier to work. Just be sure to "pickle" the copper coil before your first use. Do a search on this site for copper pickling methods, really easy.

Thanks RM-MN I'll try adding a 100°F 20 min rest next time I brew a rye. I'll also be adding some rice hulls to the mash for permeability. This recipe has rye @ 25% of the total grain bill and @ 1.3 qts water per lb grain the mash was thick. I'll also increase the water to 1.5 qts per...

WOW! Time and Patience, Time and Patience. After about 6 weeks bottle conditioning it turned out GREAT. The FG turned out to be 1011 and as would be expected, it was well carbonated. My BMC buddies love it, "it has flavor".

Thanks, singybrue, for the confirmation. So how did those brews turn out? Could you taste any "smokiness"? I went back thru your posts and found that pic of scortching in the bottom of your brew pot. I use the identical induction equipment and wanted a more vigorous boil, hence the...

While brewing a rye stout yesterday I noticed the aroma of burned toast during the boil. I recently built, and was using, one of those "heat sticks" found on other threads here on the forum. I use the "heat stick" to increase the vigor of my boil and have not noticed this aroma with other...

Thanks, you folks are generous. Bowtiebrewery: I'll be going back to the S-05 yeast for this recipe and try mashing at 148-152. Pitching temp near 70 will require some ice here on the Gulf Coast. I'll try it. djturner: I really don't know what diacetyl tastes like. Some say bananas...

Thanks all. I may have rushed this a bit. Yes the beer has a slight sweetish flavor but not overly so. After 3 days in secondary, gravity was steady @ 1015 for the last 5 days. Eight total days in secondary. I went ahead and bottled it. I was trying for a dryish blond brew for general...

My last brew finished bubbling in 4 days. Racked to secondary on 5th day, still no activity after 4 days in secondary. Any point to leaving it in secondary for two weeks? Should I just bottle it now? OG 1050, Racked it at 1018. Danstar Nottingham yeast. 9.75 lbs fermentables. Does...