Search results

That sounds awesome. Did you dry hop it? If so, with what and how much? I'm trying to figure what I'm going to dry hop this with. It's only 2 gallons, maybe a little more, so I was thinking .75 ounce of pellets at the most.

It was actually a bit of a disaster. For some reason my Beersmith software was assuming a mash efficiency of 93%. I have no idea why, and I haven't figured it out yet (I have only used it 3 times). So, it had calculated a bre-boil gravity of 1.059 and I actually got around 67% efficiency...

Update: I just got back from my LHBS and of course they sold out of the Simcoe hops they had just gotten a few days ago. I substituted whole leaf Amarillo which I think will be pretty nice. Here are the hops and 12 oz. of sugar ready to go. http://i.imgur.com/ZflI8.jpg Grains are in the mash...

Here is my current stash. http://i.imgur.com/hbT8q.jpg I currently have a half pound of Citra, 4oz of Chinook and I'm about to pick up a half pound of Simcoe. I recently started doing all grain, and this would be my third all grain batch. I am planning a 3 gallon batch of Imperial Ipa. Here...

Count me in.

Not being duped. It's called hop bursting. You get the bitterness IBUs along with hop flavor and aroma by using high alpha acid hops later in the boil. Just those two 15 minute additions will give you 64 IBU which is toward the higher end on an American IPA.

Yup. My Imperial Stout chili comes out awesome. I use half a bottle to deglaze the onions and the other half goes right into the slow cooker.

I'm soaking some pry-off bottles to remove the labels and enjoying an Imperial Stout that I bottled in the beginning of November.

I just ordered NB's Dawson's Kriek extract kit. I have heard a lot of confusing and conflicting information regarding the fermentation of this beer. It uses Wyeast 3278 lambic blend, and I want to age it for about a year, then blend it or bottle as-is depending on the sourness, and dump another...

I brewed an extract saison with it, ramped to 82 and after about 10 days it stalled at 1.016. It stayed at 1.016 for week, so I added some champagne yeast to try to dry it out and it did nothing :( It does smell and taste fantastic, so I'm just going to bottle and enjoy it myself. I did harvest...

I thought plastic allows way too much oxygen transfer. Ive heard of people using a glass carboy with a peg stuck in the top made of oak to allow the right amount of oxygen in.

It was the saison extract kit from northern brewer, but I swapped the normal Belgian yeast for the private collection farmhouse ale yeast. I then followed the fermentation schedule from Brewing Classic Styles. Started at 68, then got it to 82 in a few days, left it there for almost 2 weeks. The...

Merry Christmas!. I should have provided some more info. I pretty much did exactly what you said. I used my ferm fridge with a hair dryer to slowly ramp the temp from 68 to 82 over the course of a few days. It stayed at 82 for a week and stuck at 1.016.

I used the Wyeast 3726 farmhouse ale. Started at 68 and ramped it up to 82. It tastes awesome, just not dry enough.

So my saison quit at 1.016. I tried adding some champagne yeast, but that didn't do anything. I was thinking turning it into a brett saison. Will the champagne yeast cause any problems?