Recent content by thebigtone

Amazing, they must be expanding their selection. I will have to try a few other flavors!

I just poured the powder on top. I don’t think it would work to place in a bag, it is pretty fine powder. It will float at first, but will eventually saturate and fall into the wort, no need to stir. Plus the yeast should still be alive and the sugar in the raspberry will re-start fermentation...

Yes, pretty much the same, but it was more about what I had on hand. That was the last of my torrified so I switched to flaked. Could be one or the other really.

Forgot the pic:

Hi all, I just brewed a raspberry sour with Lallemand Philly sour and it turned out extremely well, so I figured I would share the recipe. One thing I did differently this time was to use dried raspberries, specifically Jungle Powders Raspberry Powder, which was WAY easier than dealing with...

Also ended up at 1.057 OG, a little higher than I expected mashing at 150, via BIAB. It’s already bubbling away a few hours after adding yeast, think this one will be ready in about 10-12 days.

Voss. I was on the fence but decided to save my Lutra for another style. Color looks great after brewing, nice deep brown but definitely not black.

Well I took this advice, brewing as proposed! I’ll follow back up in a couple weeks with some pics and flavor report…

Thanks, I am definitely most on the fence about the biscuit. At 1 lb it’s about 7% of the mash, which isn’t too bad. I know it’s not the same as a light crystal but I was looking at it like a Victory type of addition.

I believe it is about a 7 lovibond. I do have some crystal 40 around.

Have some extra ingredients around and thinking of brewing a pseudo dunkel / brown ale. Not interested in BJCP styles, just going for something on the darker side, bready and roasty. Hoping to stay a touch lighter than a porter or stout. Poke some holes in this: 7 lbs Brewers malt 5 lbs...

Thanks!! I was pretty close to this, I purchased 88% Lactic Acid and was aiming for 8ml in a 7.8 gal batch (BIAB, I have dialed it in to 7.8 gal to start and always end up with 5.5 in the fermenter). This is super helpful, it took some time but I feel like I am started to get it.

Tell me about it, now I know why I’ve struggled to bring out hop flavor and crispness to my lighter ales and lagers.

Thanks for the tips, I'm working in Bru'n Water and MpH Water calculator (which I find a little easier), it looks like I am going to dilute with distilled, add very small amounts of gypum and CaCl2, some lactic acid, gets me pretty close. It's amazing how far off I was from idea pH and mineral...

Well I have been brewing all grain BIAB batches for the last two years and they have turned out OK, but I feel like some of my brews are a little flat or duller than I would like, if that makes sense. I've been using city water, treated with half campden tab for the chlorine, but no other major...