Recent content by tallguybrewer

If you listen to the jamil show on the bn - tasty talks about his blind pig clone on the american ipa show. Seems to be fairly confident about the recipe. I should clarify - it is the latest American IPA show from March 8, 2016 (starting around the 48 minute mark).

I'll just go ahead and post this for your future reference (very helpful info): http://howtobrew.com/book/section-1/hops/hop-bittering-calculations

I always do cold press and add it at bottling time. Allows you to add the appropriate amount for your tastes before sealing up the bottles.

Looks pretty good. Just as an FYI...0.8% carapils will make no perceivable difference in the beer. Just up drop it an up the crystal to 4 oz. I am of the view that you should only add ingredients to beer if it has a purpose...that is, don't create complexity for complexity sake.

StarSan becomes really cheap once the alternative is to dump batches of beer because of contamination in the bottle. I used to have issues with bottling as well, now I just fill up a 5 gallon bucket with sanitizer and the bottles sit in there until beer goes in the bottle (e.g., while filling...

I would go the other way and mash lower (for a drier finish). However, that is just a matter of personal preference.

Same. However, if I am using S05 (with an O.G. anywhere above 1.050), I will tend to just pitch the whole packet rather than trying to figure out half a packet.

Check out this recent article by Brulosophy (a side-by-side comparison between fermenting a lager strain warm versus cold). I assume there are many variable, but at the end of the day - you might as well bring it through the process and see how it turns out...

Patersbier. http://www.homebrewersassociation.org/how-to-brew/patersbier-the-lawnmower-beer-of-trappist-monks/

Hey foto...any updates on using this during the winter and the ability to get to a boil? I live in SLC so I have elevation on my side as well (thought will fight against cold temps).

I have yet to attempt this clone...so keep us informed as to how the next batch turns out. I plan to brew it some time in the summer so it is ready for next winter.

I would disagree with this statement. Sure, typical dark beers tend to use about 10% dark/roasted malt. The dark malt in this receipt works out to about 16% - which is not absurd for such a high gravity beer. I have used 13% dark malt in a beer with no ill effects. I would assume many...

I know this idea is not entirely original. I am not looking for information on a base porter or stout recipe, I've got that down. What I am looking for is a discussion of the best way to impart the right balance of caramel and salt. Given the rise in gose recipes, the salt should be in...

This always happens to me when I use 05 - no matter the beer type. Cold crashing will get rid of it quick.

Another WLP002 ESB: Mash pH 5.25 Post boil pH 5.13 Post fermentation pH 4.38 Marris Otter w/6% crystal 60. Water profile (started with RO water): Ca (78); Mg (11); Na (11); Cl (60); SO4 (176)