Recent content by truekey

Bottled this recipe today, messed up my yeast hydration and ended up using nottingham because I had some leftover. Smells AMAZING. Really looking forward to this beer!

Hey bud. Look up Corrados for home brew supplies. They're on the border of Passaic and Paterson which isn't a very far trek from MSU or Montclair in general. Sent from my iPad using Home Brew

I did this pretty much to directions with a couple mishaps. I substituted nottingham for 05 because I just like nottingham and they're practically interchangeable anyways During my mash, heated strike water to 167 to try to hit 153-152 as directions said. My stove pot is just really good at...

For ales I also love the notty. Thought I'd throw this one out there. The white labs dry Irish ale yeast is my ultimate stout and dark beer yeast in general. Bone dry and clean. Love it. Sent from my iPad using Home Brew

I'm assuming this is for 5 gallons right? I'm going to make this for a party. Everybody likes pale ale. (I think) And it should be cost effective and tasty. Just waiting for my temperature controller to come in the mail so I can dial in the ferm temps just right :rockin:

Oh god southern tier IPA is also a contender for me. Awful.

The saranac imperial IPA was one of my least favorites, although I'm sure I've had way worse that I can't remember. The saranac was very syrupy, heavy bodied and mostly hop bitterness without enough aroma for me.

That sounds awesome. I might have to try something like that. Let us know how it goes?

Looks like I'll be shelling out the cash for that. I have only been brewing a year, only made twelve batches of beer or so. I didn't expect the capper to break so soon. :confused:

Bump. I just tried bottling a gallon of cider I did as an experiment (belgian yeast + cinnamon) and I cracked four bottles with my black beauty. I thought at first it was a fluke and I had leaned too far. After that, they kept on breaking, couldn't even get the handles on the capper a...

I'd totally make this for Christmas. I know there's a brewing tv episode where they use unsweetened baking chocolate in the mash and boil. I'm sure it's not too difficult to do. Microwaved the bakers chocolate.

I did a quasi starter by putting a pack page of dry yeast into my wort before I got to sparge or boil, but no actual starter. It didn't fully attenuate for me and the beer was more on the sweet side than to my liking. But it didn't have any troubles starting to ferment, happened before 12 hrs.

I think I'm going to do three gallons of this as a test run as soon as the ambient temps in my basement go below 70. That might be a while so I might be doing the swamp cooler....

Also since its extract the efficiency is going to be much higher. Like 90% or above I'd imagine. This has been aged for four weeks in bottles now and I have to say, it came out a bit estery for me but it's delicious.

I scaled down in I brewmaster what my recipe was. Saphir Pils Style: Unassigned OG: 1.036 Type: FG: 1.009 Rating: 0.0 ABV: 3.54 % Calories: 117 IBU's: 47.69 Efficiency: 70 % Boil Size: 1.45 Gal Color: 4.9 SRM Batch Size: 0.80 Gal Preboil OG: 1.032 Boil Time: 60 minutes...