Recent content by u81doughboy

Recently brewed this but used approx 1/25 tbsp of Almond Extract rather than Hazelnut. (I couldn't get the hazelnut). After primary there was a distinct cinnamon scent. But after kegging with the Almond added the cinnamon faded to the background. I served this at our company holiday lunch and it...

I take mine to events and picnics

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Thanks for the info

I've been running my Brew-Boss for a number of years now and I tend to get low 70's on efficiency. Bigger beers tend to be lower. I recently had one of my original silicon red feet on the COFI tear off. Am I better email Darin or is there a better supplier out there?

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schvitz

+ 5 White Stout 6374 + 5 = 6379

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Nottingham is a great yeast, I use it quite a bit. However I have found that Notty produces a drier finish. This may be due to fermentation temps, but that's been my experience. I would lean towards a less attenuating English yeast. Good luck, keep us advised how it goes, as I like the simple...

I brew a dubbel based on the Averagely Perfect Dubbel recipe. It tastes great. I'm a big fan of simple, straightforward recipe's. I'm not sure adding a large number of different malts has a significant positive impact on a beer. Averagely Perfect Dubbel Good luck.

You may want to bump the mash temp a little higher. I found with my last Wee Heavy that 152ish made the wort too ferment-able. Rather than an est 7.8% it ended at around 9.1%. If you have tight control on fermentation temperature, you can also make sure it doesn't over attenuate. I believe I had...

Curious, does the Steam Slayer reduce your boil-off rate? If so, how much?

I've never seen a list like the one you're thinking of. It's probably a good idea although it depends on the type of fermenter you're using, temperature control amongst other variables. Besides the Belgian yeasts (which IMO always require a blow-off) I tend to put a blow-off on all higher...