Recent content by speedie789

I recently did a 11 gallon all extract batch to get my pipeline going again. The recipe was: 9 lbs light dme 3 lbs amber dme 2 oz Polaris (20.8)15 min 2 oz hallertau blanc (9.7) 1 min 2 oz mandaria Bavaria (9.5 %) 1 min 1 oz cascade (6.3) 1 min 15 minute boil Fermented half with imperial...

I just bought a brew boss (15 gallon) and have only brewed 2 batches so far. As far as I can tell everything is great quality.

It's pretty much as the title states, I started out as an extract brewer about 7 years ago, have been brewing all grain for the last year or so, but last 3 batches have been extract again. I brewed a brown ale extract recipe today and I came to the conclusion I'd rather brew extract recipes...

Thanks everyone for the replies, I know Stone is definitely on my list. Hopefully I can check out most of the other places mentioned but it really depends on my work schedule. I'd hate to have a potentially great beer vacation ruined by work!

I'm going to San Diego for work next week and gunna be there for about a month. i'm not sure how much free time I'll have there but I definitely want to do some beer related sight seeing. Any suggestions about where to go?

I just brewed one over the weekend, based off the Brewing Classic Styles version. Mine was a PM(5.5 gal batch): 4 lbs Pilsner malt 1 lb Munich malt 1 lb Carafa II Mashed @152 (approx 1.25 qt per lb) and sparged with approx 2.5 gal followed with a 90 min boil (stovetop boil in 5 gallon...

I've been reading posts on here for quite a while and today I finally decided to upgrade my membership. This site has been an incredible source of information in regards to pretty much everything homebrewing. Thanks!

Some older pictures, Standard American lager, an nice wheat ale, and a homebrewed black and tan.

Did you boil all 7#'s of DME for 90 minutes in 3 gallons of water? If so that's probably why it's darker than expected. That's a pretty concentrated wort to boil for that long. I plan on brewing my first tripel tomorrow based on the recipe from "Brewing Classic Styles." It calls for...

Yeah I'll probably go around 55, still in the recommended range. I've been on an American lager kick lately and have been using 840 and fermenting around 47-48 and the beers have turned out great.

I think the next batch I brew is going to be a California common and I've been tossing around the idea of using WLP 840 American lager yeast closer to ale temps, rather than use WLP 810 San Fran lager. Any suggestions how high I should go? I was thinking around 58 or 60. The reasoning behind...

The last two extract beers I've made (APA and ESB) I did a 3 gal boil with half the extract and added the rest at the end of the boil. Once it's mixed (liquid extract by the way) I chill using an immersion chiller. I also used whirlfloc at 10 minutes in both batches. The apa used us-05 and...

I know what the yeast could be, US-04, US-05, WLP 810 San Fran lager, and WLP 029 Kolsch, or WLP 830 German lager.... I do the same thing every time, I don't have to label them I'll remember... I have 2 other carboys so I'll probably use those for 3 gal smashes. Same thing, I wanna get a...

Because of where I live I normally brew mostly extract and steeping grains and the occasional pm and every few months pack up everything an brew an all grain batch at my brother's house. Well I currently have my buckets fermenters full but have a few 5 gal carboys (no longer secondary) and...

Yeah, I'm not sure if it would even be worth trying. The idea came up when I was drinking with my brother last night. He said he has a ton of radishes and wondered if I would be able to brew with them.