Recent content by Sdtastentune

Did the belma whole hop thing. DIPA was the intent. 15# two row 1#crystal 40 .5 cara pils 2 oz magnum 60 1oz belma @30 1oz belma 15 1oz Belma 10 1oz Belma 5 1oz Belma flame out 2 oz Belma secondary Came out ok, Berry'ish kinda wine/strawberry/berry aroma, same strawberry/berry/mute...

Brewing this up today, but using some fresh lemon balm leaves at 5 & 15, should be good!

Brewin this up today, only difference using washed WLP090 San Diego Super Yeast, everything else ordered in from Midwest... lookin good so far (Boiling)

Just brewed your updated recipe, was a little low on gravity (1.054)... But I think I ended up with around 5.5 -6 gallons. Upped the 2 row to 10#, added 3 oz pure honey, and added .5# of corn sugar. Also added 7 grams of fresh rosemary @ 15 & 5 min (3.5 + 3.5 grams). Will update how it comes...

Ok, brewed this 3 times so far and its super dank... But, why is the RR site describing the pliny as "Pliny the Elder is brewed with Amarillo, Centennial, CTZ, and Simcoe hops" ? It has been a little lighter then my homebrew pliny on the hops on tap around here so??

Just racked to a secondary and already at 1.006... 1 week and fermentation is practically done.. that's what washed WLP 001 gets you! Tasting great and smells great... like smoked ham maybe...

I crushed then smoked, then mashed straight outta the smoker... was a tad damp when mashed... but all turned out well so far.

Just brewed this today, smoked with black oak chips, and mesquite for the last 15 of two hours with about two pounds of grain. Got a 1.066 spot on, increased the cascade by .50 oz overall. Using WLP001 because its what I got... tastes great outta the kettle... Will let you know how it comes out...

Yea I know, Long fly sparge (1+ hr) and a big starter of washed WLP001, mashed in at 151°. Tested using a almost new hydrometer that I trust...

Still using buckets for primary's so I use two buckets, with a 5 gallon sanitized paint strainer, after throwing pellets in boil. Works great. Use a 1 gallon paint strainer for dry hops, and a strainer zip tied over the racking cane. Beer has been coming out pretty clear of sludge.

Just tapped into 5 gallons of this, very balanced caramel/sweeter/hoptastic thing going on. Stuck to the original recipe. Got a 1.078 SG & 1.007 FG, 9.3%. Only difference was I had to use Belgium Munich malt but was told would not make any difference?? Thanks for the nice recipe!

Any experience in screen printing?

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AHS Cascadian Dark ale

Also - SD Brewing, pizza ports, lightning, Breakwater, oceanside ale works, Karl, and local homebrewers if you meet any!