Search results

I vote Amarillo Not a Chinook sub but I have used it in many styles and can see it working in an amber for a late addition, fwiw!

I don't trust the refractometer- and- calculator combo for determining FG. I recently bottled a Belgian pale ale and checked gravity after bottling using the refractometer and northern brewer's FG calculator. After converting it gave me 1.042! I thought I was in for bottle bombs for sure...

I agree with passedpawn- good karma and reason to brew more.

Did he just say a 20 gallon starter?

I would just let it sit. 21 days isn't that big of a deal. Dryhop when you get back.

Option 2 with a sanitized turkey baster or similar!

Been using a power strip for mine for 2 years. Good gauge, strong strip, no problems so far. YMMV, so the saying goes.

Doesn't bouncing the IC have a negative effect on the settling of the trub? Sent from my XT1030 using Home Brew mobile app

Anybody oak this thing? I brewed it up last week and the sweet wort had a molasses like aroma, I am guessing due to the corn, that seemed like it would go nicely with some bourbon soaked medium toasted oak. Considering the history of the brew, does it seem likely that this may have been...

Four words: brew like a monk. Pick up a copy. Fascinating read both in terms of process and history. Sent from my XT1030 using Home Brew mobile app

That is bad a#* Aluminum? Would love to see how it folds with the burners installed. Nice work!

1.010 seems dry to me? Am I missing something about determining the sweetness of a recipe aside from attenuation? Curious as to the input of others on your question. Brad Smith talked about amber ales and recommended 10-20 percent crystal malts, which seems inline with this recipe. Sent...

I have done this one twice. On the recommendation of some of the brewers in my club, I replaced the dark Candi syrup with blonde- I was told that the darker syrups leave unfermentables behind which keeps the beer from drying out as much as it could/should. I see several posts that cite quite a...

I'm locked in the quote mode to reply on my phone, but this is my two cents: I did the american amber ale recipe in there and let it finish on top of 3 pounds of apricot puree. I liked how they went together. I like in that book the way they talk about creating recipes and how you want the...

In!

I do five gallon batches, but am interested in the logistics of scaling up. Do you have two stir plates and flasks? Is this standard practice? Do you typically buy two vials/packs when running starters for a 10 gallon batch, or step up one vial/pack and split it between two fermenters?

Two, 2l starters? Do u own stock in an Erlenmeyer company, or is there an easier way to house the starters? :) I'm curious, what do u keep your starters in? Do you do two separate starters often, or step them up? Stirplates as well, or just a shake? Yooper, I respect your knowledge and you...

Can anybody speak to sanitation concerns when adding the syrup to primary? I have D2 syrup to add to a dubbel and am wondering if I can just spray the outside of the bag with star san and then add it to the carboy directly, or if I should boil it in water first? Basically, is the stuff sterile...

So- I see this if three years old- same question for me- anybody else with experience care to chime in? I think the slots look sexy and borrowed a friend's false bottom to try and found that particulate matter that was smaller than the holes in the false bottom went through. I skimmed them...

When did u add the pectic enzyme?