Recent content by TheLodger

My first time formulating my own recipe, thoughts? Experimental Brown 4 lbs of Light LME 2 lbs of 2-row Pale Malt 1 lbs 5 oz of Caramel 60L 8 oz of Roasted Barley 5 oz of Chocolate Malt 2oz of Cascade 60 min .5 oz of Cascade 15 min .5 of Cascade 1 min Going with Danstar...

Ah, that makes sense, these are mini mash kits, that would also explain why I'm missing my OG targets by a lot. So if we're talking in terms of pots, the first pot (strike?) should be about 1.25 per pound, the second pot (sparge?) should be about the same?

My second (Smuttynose Old Dog Clone) is in the fermenter, my first (Fat Tire Clone) is ready to drink and I just cracked open my first. Not bad, but tasted almost watered down, which got me asking a couple of questions going into my next batch. I'm using the Austin Home Brew instructions...

http://www.facebook.com/home.php?sk=lf#!/photo.php?pid=6023119&id=509987891 Tasted "ok" but that looks like infection if I've ever seen it.

Used an IPA kit from Better Brew. Had specialty grains and everything (spilled some Victory which made me a sad panda) After a few days of crazy fermenting, it subsided, took a gravity reading, and it tasted fantastic. Anyhoo, quick question, some green schmutz (I've been in New York too...

I always rinse my bottles with hot water, sometimes I use dawn if it's particularly old. Actually not sure if that's cool for the beer or not. Planning on getting a Vinator as soon as my IPA is ready to bottle.

I should've guessed a wort chiller wouldn't help my lagering woes. But what are the benefits of a wort chiller vs. say, an ice bath which is what I did last time?

Alrighty, so I've been drinking my first (Brown) brew for the past week or so. Not bad, a bit yeasty, but drinkable. Really for my first that's all I really wanted. I put one away, ready to drink in six months to taste the difference. This brew was meant to find my muscles, get my head...

My very first brown ale has been in the bottle for about 2 1/2 weeks. I've been a good boy letting them sit. I've only opened one after chilling for 2 days, so this n00b can see/taste the difference. Anyhoo, I've noticed that there is quite a bit of yeast buildup in the bottom of the...

So I use the plastic TrueBrew buckets for my fermenting and bottling. My first brown beer is all bottled up, waiting for a three week sleepy time. So I was cleaning out all of the equipment and my fermenting pail is a bit stained. This isn't going to cause off flavors, is it?

So I found a recipe for Great Divide's Yeti Stout, the gravity is really damn high, should I pitch two things of yeast? The recipe call for Wy'east's Imperial, but the closest I could find for the style from my LHBS was Irish Ale. Maybe I should double that? Thoughts?

Whew, that's a load off. I used dry yeast, so I'm not worried. Thanks a bunch, for as usual, making the cool side of my head the driver.

Gotcha, I was essentially thinking about what I like and don't like about stouts, so I want a real full body with the toasted, almost burnt characteristics of a Russian Imperial with a real nice hop kick. Does that help?

So to calm my fiddling with my beer while it ferments, I've been researching potential styles and recipes for said styles. Anyhoo, considering A Russian Imperial Stout. I was wondering if I could throw the recipe out there and get suggestions? Am I off the style? I'm looking for an...