Recent content by Stecco

i plan to eventually do all grain, but right now im dealing w/ lack of space/equipment/experience. i have 6 extract batches under my belt and figured this is the next step.

hi guys, im building a stout recipe to celebrate my 1st year of brewing. the RIS is my favorite style and ive been putting it off until i felt that i could make a great one. here's my partial mash recipe (first time doing PM) and im looking for any input. Im hoping for something big on...

hi guys, im building a stout recipe to celebrate my 1st year of brewing. the RIS is my favorite style and ive been putting it off until i felt that i could make a great one. here's my partial mash recipe (first time doing PM) and im looking for any input. Im hoping for something big on...

hi guys, im building a stout recipe to celebrate my 1st year of brewing. the RIS is my favorite style and ive been putting it off until i felt that i could make a great one. here's my partial mash recipe (first time doing PM) and im looking for any input. Im hoping for something big on...

Thanks for all of the input. I've decided to scale down and make a beer thats 1.090 and step up to a 4L starter by making 2L and then using some of that yeast with the extract.that I wont be using for the batch. How much LME would be right for a 2 L starter?

I know that, I meant using the starter made from 1 tube in addition to 2 extra tubes when pitching for the real batch. Would that work?

Although pricier, I'm thinking it easier and quicker to buy more liquid yeast. How about & 2L starter and another tube or two of liquid yeast? I'm thinking 2 tubes in addition to my starter would give the cell count I need.

Ill need to buy more DME, right? Any way to avoid that?

I bought supplies for a 2 L starter, but realized that it's prob not enough for my barleywine recipe that is starting at 1.120. I know it's not ideal, but what are the chances that I have a stuck fermentation?

ok, that sounds like a nice touch then. thanks for the input. i figured that im already spending a bit much on this batch, so i better make maximize the the potential from every ingredient. i was worried that the extra effort of dividing out the hops and having a more detailed hop schedule may...

im working on a barleywine this weekend and i was wondering if theres an advantage to adding the bittering hops in intervals (similar to dogifish's method)? should I add 0.5 oz at 75, 60 and 45 min, or drop 1.5 oz altogether at 60? im trying to get an american barleywine style flavor (citrus...

ok, so this will probably be the final recipe. thanks for all of the input. i still welcome annnnnny recommendations u guys might have for me! 12 lbs LME 1 lb cane sugar 1.5 lb crystal 60L 8 oz victory 4 oz flaked wheat 8 oz post boil dried cherries 1 oz warrior @ 60 2 oz amarillo @ 30 1 oz...

any recommendations to the specialty grains? i was considering upping the amber/crystal to 1.5 lbs

i was thinking of using honey/cane sugar to bump up the abv w/o having to add IBUs and buy more malt. im torn on using either of them. so it doesnt matter how i age it? ive read recipes claiming to leave it in secondary for months, and other say bottle after 2 weeks and then age.

also, i forgot to mention that im adding in either 1 lb of honey or cane sugar to the fermentables. any preference as to which?