Recent content by StarrHill

Saison seems to be a popular option! So, then, I'm thinking of this for a 5g batch: 7.5# belgian pilsener 1# white wheat 8oz caramunich 8oz flaked oats 5# roasted sweet potatoes (chopped? pureed?) Mash at 150F for 60 minutes Boil for 60 minutes 1oz strisselspalt @60 1oz...

My local club is having an Iron Brewer competition (like Iron Chef). The main ingredient is sweet potatoes. The anciliary ingredients, of which you have to use at least 2/3, are ginger, lime, and dried ancho chiles. The beers are to be submitted at our post-holiday party on 1/23, and are judged...

So, I think I'm going to do Ed's robust porter, probably with some coffee added, and also try to put up a batch of my house beer, witch is an ESB that I've been perfecting for a while. That plus the Dunkel should last me at least to the new year! :mug:

Thanks for the tip. Unforunately, even if I told my wife that it would make the baby sleep through the night and change her own diapers, I don't think I could get her to drink a stout. Congratulations on your little one, as well!

I was just reading that post. I'm toying with the idea of parti-gyling to get Ed's porter and a mild out of a single brew day. I've never done it before, and I know it's harder to do BIAB than 3V, so I'll need to do some more research

Thanks for replying! I like reds, too. I usually do one in the spring. I've done traditional Irish style reds as well as American style Red IPA/hoppy red ale.

I've got a baby coming in about six weeks, so I'm trying to get my supply line full for the winter to account for no brewing time in the coming months. I've got a dunkelweizen that is about to go into keg, and I'm looking for another good winter beer that I can have ready to drink within a...

I made a dunkel last week, which started at 1.050, and now after seven days is down to 1.010. Everything I've read about the style suggests it's best drunk fresh, so I'm considering kegging it today and trying it after a week of keg conditioning. Should I cold crash before transferring...

Ommegang North Coast Allagash Avery Deschutes Ninkasi Eel River New Belgium Santa Fe Odells

Here's what I do. I posted about it a few months back: https://www.homebrewtalk.com/f244/kettle-insulation-mash-475484/ I think I'm planning to upgrade from that system with a layer of reflectix on the inside, then the closed cell foam mat, then another layer of reflectix. Need to come up...

I'm having trouble reading a clear answer from anybody on this thread. I'll provide an example that might help us to illustrate our points. I'm making a hoppy american red (NB's West Coast Radical Red kit) this weekend, with an extract recipe since I don't have time for all grain right now. My...

Going to buy a new keg at lhbs today, then I'll take an fg before putting it away. I got a couple of additional days of airlock activity agreed above post, so I'm hoping it'll settle in just right

Update : I left it in the low 70s,have it a good swirl with the lid still on, and I've got airlock activity again! I think I'll get those last few points I was wanting now.

So should some amylase enzyme from my LHBS work? I don't want it to get thin, but would like a nice dry finish. Any tips for getting 6-8 more points of attenuation without overshooting?

Recipe was 7lbs pilsner lme plus 2.5 lbs sugar. Boiled for 60min and put extract in at the beginning. Recipe calls for it to finish out at 1.007.