Recent content by tinytowers

Dont add more yeast, again just keep agitating the existing yeast and raise the temp. You'll definitely see more attenuation, even if the beer is already at 7.5. 1.020 is just way too high for the yeast to be done working.

Warm it up to 70-72 for a week.....I bet you shave 5 points off. It will also help to clean up any remaining diacetyl.

Just out of curiosity, why would a pre-boil volume be necessary at all?

This is a joke, right?

Cracked one open last night after two weeks in the bottle and it's perfect. Sorry Jubelale, i won't be buying anymore of you this winter.

11.5ish. Transferred into a sanke so I couldn't see exactly how much I ended up with.

Very slight chocolate tones, with a faint hint of bitter roastiness from the patent. I also like how the English esters fruited it up a bit.

You might want to post your actual recipe in the thread. I'm not sure if many people are willing to d/load an attachment to view your creation. Anyways, I'd reduce the amount of C-80 to 2% and add 2% of caramunich (really rich red tone).Also I would reduce the amount of chocolate to like 1-2%...

Amt Name Type # %/IBU 22 lbs GW (2 Row) US (2.0 SRM) Grain 1 56.4 % 10 lbs GW PNW Pale Malt (2 Row) (3.0 SRM) Grain 2 25.6 %...

It sounds like you have a slightly over carbonated beer. I recently had the same issue, and like you say, it would help to wet the glass first.

I still don't get it. It tastes like an old attic from a house built in 1852.

He's got a good point, though -- just buy another pack! No risk of contamination and you know you're pitching the right amount.

Maybe pair caramunich with carastan and a touch of 120. I've noticed Decheutes uses Carastan in their Red Chair NWPA.

I've found Caramunich to give a really intense Red color when paired with a small amount of American 40L and a touch of Roasted Barley.

Orlando.