Recent content by Ty_Deschaine

Just wanted to chime in real quick. I just brewed this and it turned out great. Very close to the Fremont Beer. I attached the recipe. Ill update when its kegged and fully carbed. So far this is slated as a regular.

Awesome, Made some adjustments... here is what i came out with. Put me smack dab in the middle of your recommendation. Summer American Wheat Method: All Grain Style: American Wheat Boil Time: 60 min Batch Size: 5.5 gallons (fermenter volume) Boil Size: 7.5 gallons Boil Gravity...

Hey guys, I did a bit of research on American Wheat beer and have come up with the recipe below. I'm a pretty experienced home brewer (I've brewed a fair amount of beers and have my technique down) but this will be my first shot at building a brewing my own recipe. I have compiled what I...

I unfortunately can't find my notes.... Bummed. I do know that I was surprised at how well it finished out. I'm thinking the problem had to have been a low mash temp. Is there any need for a protein rest with this beer? I'm thinking ill just shoot for a single infusion at 158F. Any thoughts?

Hey guys, Just wanted to chime in. I brewed this a little while back. I accidentally subbed The Pale Chocolate Malt for a much darker Chocolate (wanna say somewhere around 300 SRM) Came out a bit more bitter than i was hoping, but still very drinkable. The real kicker though is the lack of mouth...

It works well. It fits a 6 Gal car boy perfectly. I have been meaning to make the ebay dual temp controller for this fridge. Its been pretty warm here in Seattle the past few weeks and it can be tricky to keep the beer at the right temperature. Overall, if you don't mind doing one beer at a...

So I brewed a Lemongrass Rye this past weekend and the process was on par with my past brews. Primary fermentation started up quick and tapered off after about 3 days, but as the yeast settled back down to the bottom a large amount of it remains suspended floating on the top. See the below...

Speaking of Ice Cream and botched beers, my botched stout is delicious with two scoops of vanilla ice cream in a Chocolate lined glass!

I just came to home to an Uh-Oh situation with my Red Rye Ale. Let me give some back ground... It is winter in Seattle and I keep the heat off in the kitchen (location of my fermentation chamber) to save money. The chamber unplugged will maintain 55 degrees. A bit cold for the Nottingham...

Just wanna chime in with a quick question... I am doing my first lager and the info in this thread has been super helpful. I just pulled my lager from the chamber to do a diacetyl rest at room temp. Once this process is done. I will then rack to a keg for lagering. Obviously I will bleed off the...

Well, after getting my hands on some Corny Kegs for real cheap (thank you craigslist!), this fridge wont work without some serious modification... So fermentation chamber it is. after a little bit of modification here she is... The wine chiller had double pane glass on the door so I had to...

Is the tank still available?

Well, I picked up this guy from Craigslist for a real good price and decided it would make for a really good first time Kegerator project.... I plugged it in lastnight and running it on the coldest setting, it got down to about 37 degrees before kicking off. It kicked back on at 45...