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I gotta say that's a nice recipe. I've just begun understanding the BU:GU to create a balanced beer. I will try that next. I've decided to do a porter. Here it is: 9# 2 Row 14oz Chocolate Malt 8oz Victory 8oz Crystal 80L 4oz Roasted Barley 4oz Carafoam .75oz magnum 14.6%AA (60min) 1oz Fuggles...

I had to change airlocks 5 times for this brew. At one point my lid on my bucket was domed! I've never had this happen either. It's a fun brew cause usually after I get done brewing I want to brew again right away. This kept my mind off of that. After I bottled this beast I couldn't believe how...

I have a bunch of stuff laying around and want to use some up for my next brew. Here is what I came up with but wanted some advice to help formulate a good outcome. I really dont want to buy anything at this point just trying to get rid of my inventory to start fresh. It looks like a stout is...

My 120 min clone finished at 14.87%. I used 099 as well. I added I pack of champagne yeast to help kick start the carbonation. It's been 10 days and I have some bubbles and lacing in the glass. I've been told you can get it carbed with just the 099 but takes months. I guess if you can wait then...

UPDATE: I had to modify my hops cause my lhbs didnt have the Bravo that i wanted so here is what I actually did. 9# 2 Row 4# Rye 8oz Crystal 80L 2oz Chocolate Malt 8oz Rice Hulls 2oz Magnum 11.6% AA (see below) 2oz Chinook 11.7% AA (see below) 1oz Citra 11.4% AA (see below) 1T Irish Moss 1oz...

I believe the consensus in this thread is get it low. Mine finished at .006 and its by no means dry. I have 14.87% and its smooth, huge mouthfeel and nice finish with little to no alcohol present. I brewed yesterday with my friends and cracked one open for them to try. At 8 weeks this beer is...

I'm with the op. I have brewed 50+ batches and I haven't made a Belgian that I liked. I make decent beers from what I've been told. But I really don't like my Belgians. I believed it has been my yeast. Now I see the need to have more patience with them. I was going to give it one more try with a...

Hey JSmith since you can't get any DFH in your area you want anything? I can get a decent amount of there product in my area. PM me if your interested and maybe we can work out a deal. Cheers.

I bottled this beast last Tuesday. I finished at 1.006 with a 14.87%ABV. I used 3.8oz of corn sugar with 1pt of water. I used Champagne yeast as well. Lalvin EC-1118. I heated up 1pt of water to 105*F and pitched yeast. Set for 15mins. Stir and let cool to equal temp of priming sugar. Combined...

That's awesome. Thanks for all the info. I'm going to brew with this yeast then. It was a slow start but now its a bit warmer and its still fermenting like a beast. I think placervillebrew is onto something. I dont have the capacity to do that yet. Good luck. Cheers

The other day I had a bottle of Ommegang Abbey Ale. I saw some "yeast" in the bottom of the bottle, so I decided to harvest it. Its been 6 days and it's really taken off. I've stepped it up once and thought about stepping it up once more. I posted a pic in the thread "A Starter is a beautiful...

Why would you think that? I'm curious to what is in my starter anyways. In not fairly confident it's the actual yeast either. Just saw it in the bottom of the bottle and went with it.

Bottle harvested from Ommegang Abbey Ale.

I would say my IPA has been my favorite. It's like SNPA only double the hops. I did just bottle my version of DFH 120min and while bottling I sipped on the gravity sample and I can't wait to have this one carbed.

Wow! I have a ton of input here. First I want to say thanks for the experience. My setup is a 10gal Rubbermaid Cooler with stainless steel braid. I came up with this recipe based on Sierra Nevada Ruthless Rye. I looked on the website and made a recipe based on that. Denny's looks great too. I...

Thanks for the input! How much rice hulls would you use? How do you calculate ratio for the hulls? I did read that you need to crush it smaller. Can I just run it through twice on my mill? Thanks again for your input. Cheers.

Im planning on brewing this next Saturday. I've never used rye malt before. Any suggestions would be greatly appreciated. 9# 2 Row 4# Rye Malt 8oz Crystal 80L 2oz Chocolate Malt 1oz Bravo 14% AA (30min) 1oz Chinook 12% AA (15min) 1oz Cascade 4.4% AA (1min) 1056 starter OG: 1.067 FG: 1.017...

Good luck. I have a sixer of CIA ready for when I'm ready to drink them. Please let me know how your results are. Cheers!

This was my first attempt at it after tons of studying. When I brewed it, I gave it a taste and it was close. It's been in the fermenter since St. Patrick's Day. I tasted it the other day and it's pretty damn close. 10# 2-Row 1# Crystal 80L 8oz Victory 4oz Special Roast 4oz Belgium Biscuit...

1028 starter for my Conways Irish Ale Clone.