Recent content by stevedore

Looks intriguing, thinking about brewing one of these myself. Sorry I can't contribute more, although I assume the FG you mean it to be 1.029?

Thought some more about it and I'll probably do this in a BIAB. The recipe would be based off of the original one posted here (https://www.homebrewtalk.com/f12/bourbon-county-stout-clone-attempt-223746/) although I might fiddle around with some of the grains to reduce the amount of LME to make...

Looking at creating a recipe for a Bourbon County Brand Stout clone. Part of that is converting from a 5-gallon to a 1-gallon primarily for testing purposes. Do I simply just divide the ingredient quantities by 5 and just use that for brewing an experimental 1-gallon brew?

So how did it go? Same question goes for the OP- interested to know how close it gets to BCBS after all this time. I'm looking at the several recipes that I've found here on HBT in researching BCBS clone recipes, including Sir Humpsalot. But since the OP uses a good amount of extract, I think I...

Hey Sir Humpsalot- just wondering how it's come along so far 2.5 months later. Are you still aging it? What do you think- does it get close to the original BCBS?

If you have ever liked any porter or stout, you need to try some BCBS. Really the gold standard of barrel-aged imperial stouts. I'd been looking around in the Recipe forum where the link is at the header of HBT.. didn't realize there was a subforum here. I don't venture out of the Beginners...

Yeah, I don't mind bottling the brew and leaving it in the closet for months on hand. I do wonder if I should scale down the recipes to do a 1 or 2.5gal batch just to test it out and see if it's worth the effort to brew even more of it. I'm honestly just trying to figure out how feasible it is...

I recently had a glass of BCBS on tap and it reminded me how damn good these are. I've hoarded a couple bottles and they're sitting in my closet. But these were pretty hard to get my hands on- had to trade some CCB that I picked up recently on a trip to Tampa to get some. This got me thinking-...

Just took another SG. Same as before, 1.012. But it feels like it's matured. Doesn't burn going down. A little more boozy than I'm used to for a hefe but my OG was a bit high for the recipe. Still, I think I'm safe to bottle but I'll let the majority of it sit for more than the usual 2 weeks.

Wow it is a delicious brew. Very well balanced yet the aroma is a sweet hoppiness. Love it and am hoping my 2 cases of IPA that I brewed after that turn out just as well!

Yeah, it was a 3068 Weihenstephan. I thought it would handle things well too, but it may appear that the first 16 hours may have been critical in that it could very well have been 74 on the fermometer but 80+ inside the wort. Learning experience- my next hefeweizen is going to have a control...

The first morning after brewing, I saw the temp get up to the low 70s which I knew was way too hot. So it took about 16 hours until I figured out how to set up a swamp cooler. From there on I kept it at 60-62F for the next 7 days. Just yesterday I took it out of the swamp cooler and it's been in...

Just dropped a bottle of this brew into the fridge to try tonight- it's 2 weeks post-bottling day!

So I brewed my Paulaner style Hefeweizen almost 2 weeks ago, and I had targeted roughly the the 2 week mark for bottling as long as the SG stabilized. So far, it's close to the target SG but the sample I tasted ran hot and burned as it went down (as I noted in another thread yesterday). Hoping...

My hefeweizen is in primary, which is on its 9th day. I just took a hydrometer reading as the airlock activity is almost nil. I got a corrected SG of 1.013 (corrected OG was 1.057, which is too high as the recipe's target OG was 1.049). I'll be sure to take more samples over the next 2 days to...