Recent content by Seven

I've been running a Coldsnap in our 8-foot by 7-foot basement cold cellar for the past couple of months (JUNE thru AUGUST). Dale built our Coldsnap which I then mounted into a small Pelican case, hooked it up to a window AC unit (G.E. model AEL06LS from Home Depot), made the simple wiring...

Excellent article Gavin! Since you do full volume mashing do you find it necessary to make any mash pH adjustments since your mash is thinner than those with more standard liquor to grist ratios?

Great Divide, Crooked Stave, and Jagged Mountain in Denver are near each other so you could easily hit those on the same day. If you want to try something different another cool place is Happy Leaf Kombucha - which is right down the street from Crooked Stave. Falling Rock Tap House in Denver...

You can also use a strike temperature calculator, like this one. It will give you the exact temperature for your strike water depending on your ambient/grain temperature where you are. Hope this helps.

Check out this recipe. 24-hours in the fridge immediately after mixing the dough then an hour or more at room temp. just before cooking. I've made this a couple of times and everyone loved it. Grandma style pizza dough

Just workin' on my pizza technique. This was cooked on a pizza stone and I did notice a big improvement this time.

Really great article! I brew high gravity beers pretty frequently and agree with everything you mentioned. Some other tips would be to keep the mash temperature low (149*F to 150*F) to help it fully attenuate. Another good way to get the large amount of yeast needed is to brew a low gravity...

Congrats on scoring some Pliny the Younger at RR. I've never had it and would love to try it some day. I also drooled over the tap list photo you posted. Some Consecration on tap would be awesome right now! :mug:

We still have a long way to go in this country! Many relics of the prohibition era remain alive and well, even to this day. Off the top of my head are distilling spirits (still illegal in most states), 3 Tier System of alcohol distribution, Pennsylvania's antiquated state run system of...

It may depend on the yeast strains. In my personal experience WLP001 always seems to have a small krausen like you described and I do use good temp. control, healthy pitch rates, etc.

Nice article. I do agree that 90 minute mashes aren't mandatory, but longer mashes can be beneficial and it doesn't hurt anything either. I routinely do 90+ minute mashes when I brew. Mainly because I'm not in a hurry when brewing and the longer mash time gives me extra time to have a nice long...

Agree with the advice to use the flaked barley. One of my favorite stouts, Yeti by Great Divide, uses both flaked oats and flaked barley.

I don't agree that purging with C02 prior to racking is unnecessary. Anything you can do to help avoid oxidation is a good thing. I would recommend completely filling the kegs with a Starsan and water mixture, use 1 oz of Starsan for 5 gallons of water, then push this out using C02 just before...

My BIAB brews attenuate just fine. I had one or two that didn't fully attenuate when I first started brewing but I have since learned the error of my ways.

Have you checked your mash pH when brewing?