Recent content by timos

I think you would risk extracting tannins from the grain husks during the boil. It might be noticeable or it might not.

had some RIS last night , coffee this morning

lagering a smoked grodzisky

Did you recently start using a new kettle? All I can say is I had a "mettallic" taste in my first batch , less so in second, and even less so in third, only thing I can think of is my kettle needed to be used a few times. That shouldnt be the case with "stainless" but "stainless" is not an...

thanks psubrewer, My next crack at this I would like to try a high abv abbey ale yeast in one carboy as well as the notty in another. I think a key aspect of a glogg ale would be to have a rather high FG like a barleywine style , too dry and would not be very glogg like, with that being...

About 6 months in the bottle and this is not a bad brew at all. It is pretty chewy, ok , very chewy. The cinnamon is too strong for my tastes. It does have a reddish tint to it and is pretty sweet in a port wine way. The 12% ABV is good enough to give that warming feeling with each sip.

Drinking water now, think I might try that expresso latte with lactose from that Beer Camp 12 pack later

Im interested

My tenth batch was a Kolsch. It came out very good and in only 3 weeks primary and 2 weeks in the bottle. That was the first one I could not detect any off flavor and was actually proud to share.

Wow ,, sweet project that must have been fun!

I know this thread is old but I had a very similar looking wort last night. I was doing a "protein rest" for the first time and my temps were a little haphazard (BIAB) method. Basically I ended up with that gelatin looking stuff swirling around in the boil in probably 1 to 2 inch long strips...

° Well, I attempted to wing it even though my hydrometer broke taking care of a 6 gallon Kolsch earlier. The oak smoked wheat had a wonderful smoky aroma as it sat in the mash I also smelled that "farm" smell almost like manure, almost lol. I put 7 lbs of the oak smoked wheat into 2.5...

Thanks Giraffe! Now when doing a protein rest for say 30 mins does that count against your total mash time?

I have a few pretty successful BIAB under my belt now. I am still not too sure of what exactly I am doing though. Ive got 7 lbs Oak Smoked Wheat Malt I am planning to BIAB. Usually I heat about .3 gallons per lb of malt to 170° then put in grains, the temp drops by about 10°. I sparge...

Ahh , my mistake , I was thinking that "aging" was still a part of fermentation, although not too much going on in the way of yeast fermenting things i guess. Anyways, Im curious to see how much sourness you get in the final product.