Recent content by SONICYOUTH

I'm confused then. How are you supposed to mash out then?

I just bought a ten gallon stainless steel kettle with a temperature gauge. My goal was to mash in that, transfer to a second pot, clean out the mashing kettle and then boil in there. When I was mashing, it was nearly impossible for me to get a consistent temperature. I had to stir for literally...

I just brewed a stout and the OG was 1.3 at 80 degrees, not 1.030, 1.3. Is it worth my time to try and ferment this out or is it going to be a mess?

I'm actually clapping at my computer for how awesome that response was. Thank you.

I've done a water profile, but the only thing I have difficulty locating from the report is the Bicarbonate. I don't know what it would be under.

Yeah, that is the exact kind of flavor I'm getting.

I've had real issues with brewing hoppier beers. No matter what techniques or how many hops I've tried, I still don't get much if sometimes any hop flavor. I looked into my areas water profile, and my water is around 7.8 pH, which I realize is high. Is it worth my time to try and change it? Is...

I got to try out the chipotle and I've got the Vanilla in the fridge. It isn't hugely different from the original but a better beer than most none the less.

It's dependent on the style, because Stouts will typically be a lot less carbonated than a Wheat beer. That being said, if it tastes too fizzy, then it's over carbonated.

So just shaking out the carbonation

I kegged a Hefe about 4 days ago and I took a taste before bottling and it was way over carbonated. Is there any way to get some of this carbonation out?

I noticed on a clone for Pliny the Elder that it specifically states that is 100 ACTUAL IBUs opposed to calculated. Is there a general rule of thumb to figure out the difference in my beers for what I calculated vs. what it is?

I have had an issue getting a nice hoppy flavor out of my beers, no matter when or how much I add. I did some research and found the water profile for my area. All of the main numbers for water profile (Calcium, Sulfate, Magnesium, Sodium, Chloride, Bicarbonate) are way off the mark from the...

My biggest concern was that with the chocolate and cinnamon going into the stout, it might not come through quite as much if it was just the traditional base, roast stout combo.

I'm trying to make a s'more inspired stout. I had duck rabbits milk stout and thought the sweetness wasn't enough in there to get the marshmellow kind of sweetness I was looking for. I was thinking about using 1.25 to 1.5 pounds for 5 gallons. Would that be over board/has anyone tried this?