Recent content by TycoRossBrewing

So all in all....longer boil, two hours. Toss out most of the crystal and go with mosty MO. Dont even add the target but add more EKG and also add it a little earlier in the boil...perhaps 20 minutes till flameoff?

Yeah i actually changed the recipe to marris otter after posting this. Do you think if I am aging so long the aromas from the finishing hops are going to last?

So I will be attempting my first barley wine in the next couple of weeks. I am shooting for an english variety and need help determining if my hops schedule is balanced for an english barley wine. I based my recipe off of another I found online and just tweeked in a bit. 19# English Two row...

Its totally legal for several reasons. First off, it is not distilling, its a form of concentration but not technically distilling. The reason distilling is so illegal is because people blow themselves up doing it and can start serious fires. Most people who are against legalizing distilling...

That could be it, but then wouldnt it do that to all my beers? Seemed to only affect that one style.

Well my main thing is, if i chill the beer the same day I drink it, there is no problem, but if I chill it for like three weeks its all ****ed up. Has anyone heard of this happening? I feel the yeast might be the culprit but I have never seen this issue on anyones forum.

So Im a fairly experienced brewer, like twenty batches in since November and I just ran into a really weird issue. So I brewed a rosemary IPA and it came out great. No proproblems at all when I chill it the same day I drink it, but I put a bottle in the fridge for like 3 weeks and it had a...

Thats really peculiar. I did the same test a few months back...with four different batches and got the opposite results. The filtered batch did take a few extra days to attenuate, but it was much clearer with a slightly lighter body. Futhermore, the batches that had been filtered had a greater...

Filtering the beer will not change the gravity. And that whole filter before bottling bit, that can oxidize the beer and negatively influence shelf life as well as the flavor of the beer.

We grind our ish up and then cut it...with adjuncts of course.

What i find with my son is that most of the time i am just waiting for things to finish mashing or boiling or cooling. Generally as long as i can pick my son up while i am waiting for the beer to brew itself im good to go. Clean up is the worst part since it takes about twenty minutes. Extract...

Thanks man....this makes a lot of sense. I have a big custom made nylon bag that works great with my tun but was just wondering if vorlaufing would be worth it....apparently it wont make much of a difference.

So when I read up on vorlaufing it basically says to recirculate your runoff on top on the grain, my question is when exactly is this done? Typically I will empty out my mash and then squeeze the bag...then I start sparging, gathering the first liter or so of the sparge and pouring it on top of...

Cold crashing actually makes a huge difference. I totally agree with that. One thing to consider is i run a nine gallon kettle with a bazzoka filter and a ball cap, when i filter the wort through the strainer its already pretty clean and doesnt clog too much. I mainly use the cloth to help...

I always filter before transferring into primary. I use a nine inch funnel as well but I cut and sanitize a couple feet of cheese clothe. I then have a friend stretch the cheese cloth out and move the cheese cloth as i pour. This prevents the cheese cloth from becoming clogged and then also...