Recent content by Tekn0ph1sh

Doesn't boiling beer boil off most of the alcohol?

Let me know what you find out. I want a conical but have that exact question. How do you keep it cold? You might be able to do a modified son of fermentation chamber for it. Google it there are several links for designs. Basically it's an insulated box you put frozen water bottles in and have a...

Are you extract brewing and steeping specialty grains? Crystal doesn't have to be mashed. Black patent does which is probably why you have a lb of 2 row to help out. Whoever said that you don't have to mash because of volumes is wrong. Follow your procedure. Have fun it's your brew. But I would...

Lol that's what I said earlier. You have 3 votes for us04 or Notty. That's practically gospel on the internet.

I had to delay the brew about a month. I brewed it on 12/21. It was a lot bigger than I anticipated. So while the recipe originally started as a clone I can only say it was inspired by my favorite Oaked Age Scotch Ale. I do BIAB and everyone kept telling me to increase my grain bill by 15 to 20...

Nottingham or US04. US04 is pretty much whitbread.

Keg it. The dark will preserve your hoppiness. Look up counter pressure bottle filler. You can basically do one with a cobra tap a drilled #2 stopper and a cut racking cane and you could fill a bottles from the keg.

I would secondary with it. Or maybe even use it as priming sugar at bottling. Honey is pretty sterile as well. For mead you only add hot wither to help dissolve it. If it is unprocessed raw honey that is. If it's store bought there's no telling what it really is. Honey flavored HFCS most likely.

Yep I would start your timer when you drop the grain in. And stir the hell out of you grain until you hit your desired temperature if it is too hot and then slap a lid on it and let it sit…possibly even wrapping it in a towel or sleeping bag to help retain heat. If it drops more than 5...

Beersmith has that built in. Just put your equipment profile in. When you go to the mash tab if there is a red dot next to the mash tun volume size then you need to make adjustments.

And I found this as well https://www.homebrewtalk.com/f65/claymore-epic-wee-heavy-297289/

Roast Barley Dark Crystal Malt Chocolate Malt Golden Promise Smoke Peat malt Guessing that will get you pretty close. I have been trying to clone Innis and Gunn and from what I have been reading about Strong Scotch Ales or Wee Heavies is that the go to base grain is usually Golden...

Yeah Your really don't need to secondary a good stout. Its black/brown. You can't see any haze or clarity anyways. My last stout I let sit in the primary for 4 weeks before bottling. I still have had a few gushers. Have you had any non gushers or does every one you open spew forth foamy...

You could save your OG sample from your wort and add it to the bread... Oh and if you mix an egg with a little water you can egg wash the top of the bread to make it shiny and brown nicely. Or maybe sprinkle a little spent grain on the top to give it a more rustic feel.

You could save your OG sample from your wort and add it to the bread... Oh and if you mix an egg with a little water you can egg wash the top of the bread to make it shiny and brown nicely. Or maybe sprinkle a little spent grain on the top to give it a more rustic feel.