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The first time I brewed this beer I left it in the primary for 17 days, and in the secondary 5. I brewed my second batch 11 days ago too and still have activity in the airlock every couple of minutes. I will give it as much time as it needs, but for me most beers it's in the primary 14 days...

Looked something like this: 12 lbs Pale Malt (2 Row) 1 lbs Caramel/Crystal Malt - 60L 12.0 oz Carafa III 1.00 oz Summit [17.00 %] - Boil 60.0 min 0.30 tsp...

I brewed this in November and bottle conditioned. Absolutely wonderful beer! I served it up to some of the judges in our brew club. Their opinion was that I hit this one out of the ballpark. I’ve been asked to make up another batch for a beer pairing dinner. All I have to do is find...

I was just reading about Oak Spirals. Has anyone used them, and would you recommend them over chips?

Damn that's scary! Shake it off and start your brew day early! I always brew on the weekend, usually at 6:00 AM. I just brewed my second batch of CO3C. The first one went in a flash.....

How does infusing 1 - 2 oz. of Medium Toast Oak Cubes in Bourbon for a week or two work? I’m planning on an Imperial Vanilla Bourbon Porter, (Denny Conn) and reading the Oak would be a nice addition.

I just added the sugar but made a 1000 ml starter. It turned out great! 6 lbs Pale Malt (2 Row) US (2.0 SRM) 2 lbs Corn, Flaked (1.3 SRM) 14.4 oz Rice, Flaked (1.0 SRM) 12.0 oz Sugar, Table (Sucrose) (1.0 SRM) 0.60 oz Crystal [3.50 %] - Boil 60.0 min 0.60 oz Willamette...

Many thanks for the recipe BierMunche. I bottled conditioned for 4-weeks, and I think this is a very pleasant sociable beer. I have friends that don’t care for dark beers, or IPA’s, and I wouldn’t share one of my over hopped beers with them. I put this one to the test...

In an earlier post I wrote: In my opinion soaking the smoked/roasted jalapeno's is extremely important. First, it kills off any hidden bacteria. Second, your tincture can be used in the bottling bucket. The vodka draws out all the heat and jalapeno flavors. The point is, you control the heat...

I didn't buy one yet, just trying to get some opinions. I did find this one that seemed like it would work fine. Amazon.com: Stainless Steel 304/304L Pipe Fitting, Concentric Reducer Coupling, Butt-Weld, Schedule 10, 4" X 3" Pipe Size: Industrial & Scientific

Just a thought, but I did a search for stainless steel reducers. The prices range from $8.00 up. The initial investment would cost more, but the concerns of using PVC or CPVC wouldn’t be of concern. I was wondering if anyone tried this? Stainless Steel 304/304L Pipe Fitting, Concentric...

Thanks for the advice Smagee.... I changed the Simcoe to 15 minutes, and bumped the dryhop to 2 ounces of Amarillo. The Carafa is the Special. Regarding the boil.... To be honest with you I just haven't had time to screw around with BeerSmith 2. I target 6.5 gallons for my starting volume...

I've been working on one too, and plan on brewing this: Boil Size: 6.00 gal Post Boil Volume: 5.46 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 5.26 gal Estimated OG: 1.071 SG Estimated Color: 32.9 SRM Estimated IBU: 99.0 IBUs Brewhouse Efficiency: 72.00 % Est Mash...

I have made this beer twice and plan on making it again very soon. My first batch took 3rd place...... very cool. It had a great balance and was described by a fellow brewer as: What I liked most about it was the way the beer transitions across the palate. The aroma was smoky, with a...

This is a very lengthy fermentation. It’s been in the primary now for 14 days, and there is still activity in the airlock. I hope to get it in the secondary in the next few days and bottle next weekend. I sure it hope it conditions in time for Turkey Day.

Your post gave me a reality check and I went back to the basics, only using 2-row. I plan on adding .75 lb. of sugar during the boil, 15 minutes. I made a yeast starter and there should be plenty of hungry cells to do the job. Cut my hops back too!

I must have misread a few other posts. I added 6-row because I thought the extra enzymes would help convert the cereal adjuncts opposed to using all 2-row. It’s not too late for me to change back to 2-row. Thoughts? My plan is 90 minute mash, 90 minute boil.

I've read every post, and I think this will be the final: Ingredients: ------------ Amt Name 3 lbs 8.0 oz Pale Malt (2 Row) US 3 lbs Pale Malt (6 Row) US 2 lbs Corn, Flaked 1 lbs...

This was back on page #50, and mentioned again in a few other posts. Do you still like the idea? If so, when do/did you add the table sugar?

I've never won anything, but what the heck... ya don't know if ya don't go. "Slainté!"