Recent content by westwoodbrewer

This seems to be the most popular method. Have you done it? Did you get off flavors? Seems like it would be hard to not get astringent flavors with the reheat. I have read several articles about it, but was fishing for people who have done it. Thanks for the quick reply,latium.

I know, I know....crack all the jokes you want, but it is in my best interest, to keep my MIL happy, as she allows my wife and I many free nights with sitting for the kiddo. She has said she would like a good beer, and I have up to 1% abv to play with. I have read and mulled a few different...

Thank you, Pistol, for the info. I am excited to give this a try.

So if using FWH as a substitute for bittering hops, if you plug them into a recipe calculator, should you just add 10% to your IBU total? From a lot of my reading, many people seem to consider FWH as a substitute for your late hop additions. Is there any reason that I couldn't do both...

Thanks for the reply. While it does not touch your grains, I thought it might tweak your ph as it effects your 1st runnings before you boil. Doesn't sound like it does/makes a big difference. How does it effect your hop schedule? I have read about how you calculate your IBU's, but am...

Does anyone have experience with first wort hopping? What have you noticed, and how did it effect your ph? What percentage of your hop schedule do you use, and do you feel like it helped out your aromatics? Any other info you have would also be helpful. Cheers

I guess I can see why everyone is saying to mash low, for feremtables. I was thinking it is already going to be high in sugar, and was hoping to increase efficiency. I bet you guys are right. Thanks.

ne0t0ky0, thanks for the response. I plan on at least a 90 min boil, and would not be shocked if I end up needing more. That is one of the reasons I went with the wheat. I read that it lightens mouth feel(perhaps helpful after a long boil), and aids in yeast productivity. Do you think it...

I have to get my grains on monday, so I am really wanting someone to chime in.

A buddy and I are brewing a BW over thanksgiving, and I would like some input as I have not brewed this big a beer yet. Thanks in advance. 18# american 2 row 7.5# american wheat .5# crystal 10 .5# crystal 80 .25# chocolate malt .25# spec B OG 1.118 FG 1.03...

MC: Thanks for bringing that to my attention. I assumed that they would be the same. Hopper: I have not locked in to a recipie yet. I assumed it would be all grain, but dont have an objections to using dried malt or sugars if you have a good reason for me. If I were to pick up another...

So A buddy of mine and I are going to brew an american barley wine around thanksgiving, so I will brew a pale ale, this weekend to get a cake to pitch it on. It is my understanding that wyeast 1056 and WL-001 are the same yeast strain. WL website say it has a high tolerance to alcohol...

I recently moved back to Cincinnati, from Denver, and I am interested in meeting some other local brewers. Anybody interested in starting up a group of sorts, or know where to look? Cheers.

I'm sorry to hear about the situation in Cbus, bad67z. That could very easily stunt your brewing efforts. I have had conversations with friends(when I was in Denver) about how we could economically order in bulk, and share costs. While we decided it could have been done, we realized that it...

This is really close to what I had in mind. The only changes I had, were 1.5 munich and .25 Spec B. 1 lbs of rock candy not turbo, and Hallertau, not Golding. Glad to see someone else in the same ballpark.