Recent content by twallin

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Timbrewz, I want to brew one of your versions, which one do you recommend? I read through all of them and want to make your favorite. Also I am thinking about a double batch and fermenting half with a belgian yeast, have you messed around with any yeasts, besides neutral styes on this?

Sounds like all you can do is a change a few things to start eliminating problems. A calibration or you thermometer you use for mashing temps might be in order. Oxygenated wort and maybe add a yeast nutrient.

Drips during the boil won't hurt anything, but once you start chilling you are open to contamination. I remove my hood after the boil, but my fan is to the side and continues to remove moisture from the room.

As far as storage I have a keg that always has blc in it, I run it through the line until the beer is out, then leave blc in it. When I want to use that line use other Kevin full of water and flush it out.

You can cheat and add some victory malt to the mash and get some of the English 2 row flavor.

Red wedding is supposed to be a little quirky cause most people won't get it, but I think I have decided on we do wee Scottish ale, its fitting since its only a 60 schilling. i also think we will put a sign up for last chance to bail pale ale and have it x'd out since it will be too late for me...

Thanks for all the good ideas. It's looks like the first part of my post got cut off last night. My ipa will be hoppily ever after and my raspberry blonde will be just berried. I like something borrowed something brewed lager. Now I just need a name for the Scottish it is a light 60 schilling.

blonde- just berried. I am making a Scottish ale and thinking about calling it the the red wedding unless you guys can think of something better. And finally my lager, it's just a light lager. I am having a hard time coming up with something fitting.

Another option if your bk is big enough would be to sparge extra and increase your boil time.

Your effiency will go down when you try to make beer that big. I get 90 percent efficiency on my electric setup for beers with smaller gravities and when I make something big like your stout it drops to about 80 percent.

You ate forgetting 2 things, one you have to temp correct when checking gravity at sparge temps and 2 when you boil boil water off the sugar stays so essentially you are raising gravity that way

You could put it in a 5 gallon bucket with ice just to be safe. Stop half and add more ice

I am kegging 10 gallons of lager today in a 15 gallon sanke. I don't have room in my keezer for it yet. The beer is for a wedding this summer, I am brewing another 10 gallons of it today and reusing my yeast cakes. Then I will put 5 more gallons of it in my 15 gallon sanke and keg the 5...

I use that same dry yeast with similar results, lots of gravity points still drop after it quits bubbling so just leave it alone. I ferment at 52 for 2 weeks, then on week three I raise the temp 2 degrees a day till I get to 60 and leave it there and then keg and start layering at the end of 3...