Search results

I brewed a Wit on January 1. I forgot to add any orange peel or spices. Though I did use about 0.75 lbs of flaked oats and I feel like that gave it a nice creamy mouth feel.

How much grain is usually needed for a partial mash? 25%, 50%, 75%? Is there a minimum?

Thanks to everyone for the replies. As it turns out its a moot point because SWMBO said I might as well buy both! So as a follow up question, has anyone tried installing a weldless spigot or thermometer on one of the cheaper brew pots? There's a $70 pot at the local HBS that I'm thinking of...

No, I only have fermentation space for 5 gallon batches.

What I want to have eventually is a gott cooler for a MLT. And a brew pot with a spigot and brewmometer.

Well, good point but I only have one 5 gallon pot. I've read about people mashing in the bottling bucket with a grain sack? Or could I do partial mash in a 10 gallon cooler and still do partial boils until I get the bigger pot?

I'm migrating from extract to all-grain and was wondering if it would be better to buy the 10 gallon brewpot or the 10 gallon cooler for a mash tun first. Any suggestions? I currently brew outside on a cajun cooker with a five gallon pot. I don't have the money to buy the pot and the cooler...

I used the California ale yeast from white labs. I am thinking maybe its either the extract or maybe the tap water I used. I dunno. Do you need a cereal mash to get the dry roastedness out of the roasted barley? I only mashed the specialty grains for about thirty minutes.

Yeah, I agree. This was with a liquid starter but I'm not sure if that matters. I'm using bottled water next time to see if that matters. I'm also thinking of going all grain but I have to get a water cooler and a bigger brew kettle first.

It was an extract recipe that was three weeks in the bottle the week before Christmas. So its been in the bottle in my 55 degree basement for about 5 weeks now. It was conditioned the first few weeks at about 65 degrees. The corn sugar idea makes sense but it wasn't in the recipe so I wouldn't...

I recently brewed a northcoast old Rasputin clone and I thought it turned out pretty good. Today I'm trying a bottle of the real thing and I notice that it has a much dryer finish than my clone. Any ideas as to why? My extract clone was from the BYO 250 clones issue. I had an S.G. of 1.09 and a...

Thanks guys! I'll think about adding some crystal to my recipe.

The next brew on the list is going to be an Irish Red. I plan on using Marris Otter for the base malt and then some roasted barley for a specialty grain. I see from other threads that a lot of people use caramel/crystal malts as well. Is this necessary for an Irish Red? What does it add to...

Is anyone on here a member of the Chesapeake real ale brewers society? I saw there is a meeting tomorrow at the MD homebrew store and was thinking of coming by and joining up. What's the usual meeting like? How much beer do people usually bring?

Thanks! I'm looking forward to tasting it in a couple of weeks. I could call it a HefeWit or maybe a Half-wit Hefe. :)

Looking at this recipe: 1.90# pilsner malt 1.90# white wheat malt 0.75# flaked oats 1.00# light pils DME 3.00# bavarian wheat DME (65% wheat), late addition (15 minutes left in boil) 0.50oz Saaz (3% AA; 60 min) 0.50oz Saaz (3% AA; 15 min) Would ya'll call this a witbier or a...

I guess I expected less since it was my first partial mash. Next time I'll plan on 75%. This time I'll enjoy the extra gallon of beer! Thanks for the feedback

Ah, yeah, maybe what Revvy said.

My first thought is that maybe something is wrong with your hydrometer. (?)

Hi everyone, I brewed my first batch using my very own made up recipe (8th batch overall). I think I may have gotten something wrong because my starting gravity diluted to 5 gallons was around 1.060. Here's the recipe: 1.90# pilsner malt 1.90# white wheat malt 0.75# flaked oats...