Recent content by stockin-hop

Thermometer may be the problem. I recently had to throw away my kitchen digital thermometer because it couldn't decide what temperature the wort is. I've also decided to rerun the recipe with a single infusion mash at 156F with a mash-out, let it ferment down and then blend it with the over...

All of my beers are over attenuating. I brew all-grain via batch sparge. I just brewed an ESB using Wy1469. It's a lower attenuation strain and my resting sach temps were 152F. It should have finished at the 70% mark but it still attenuated to 78%. It's been the same with all my batches the...

Greetings my fellow brew-meisters from around the country. I'm on board and brewing like a maniac. I've brewed 5 of my own and 11 others for friends in the last three months. If ever your in central Oregon (e.g. Bend) for skiing or whatever, be sure to look up COHO (Central Oregon Homebrewers...