Recent content by Samaral

I'm putting together a recipe. Here is what I have so far. 8 gallon batch 12 Maris Otter 1.5 lbs rye malt 1lb aromatic malt 1lb Crystal Rye 1lb chocolate rye 1oz cenntenel @60 1oz cenntenel @15 1oz cenntenel @0 I've never used Crystal Rye or chocolate rye. Any advice?

Just finished up my brew day. I had a little trouble with my thermometer. So I had to add some boiling water to the mash. I was thinking of mashing at 153 but I only got it up to 150. The rest of the brew day was smooth. I went over about 4 points on the og. I not worried about that. I split the...

I'm going to brew it tomorrow. This is my recipe. 8 gallon batch 13lbs Maris Otter 1.25lbs flaked oats 1lbs Munich .75 lbs c120 .75lbs golden naked oats .5lbs brown malt .5lbs chocolate malt .25lbs black malt .5oz nugget @ 75 minutes 1oz East Kent golding @20 minutes 1 oz nugget...

Nice! If you could post your changes that would be great. I going to brew it this weekend.

Thanks for the input. I due have the bravo on hand. I keep a half pound or so on hand.

How did the beer turn out. I'm thinking of doing a all grain version.

I'm brewing this weekend and I'm thinking about this recipe. 77% maris otter 6% c120 malt 5% chocolate malt 4% victory malt 4% flaked oats 3% brown malt .5oz bravo @ 60 1oz EKG @10 Us05 Any suggestions?

I just kegged my porter. It finnished at 1.021. The sg was 1.062.The sample tasted great.

Mine is American Brown Ale. I have a house recipe I keep on tap at all times.

18 hours after pitching it is at full krausen and blowing the star san out of the airlock.

I mashed @151

I brewed a Robust Porter today. 1.062 og. I pitched @66 and I'm going to ferment @ 68. I pitched 4 hours ago and already have activity in the airlock. I'm hoping it ferments down to 1.016.

I'm going to brew a porter with this yeast this weekend. I will post some updates.

I'm planning on brewing a coffee stout and I want to add cold brewed coffee when I'm kegging. How do I sanitize the coffee?

Any one get score sheets yet?