Search results

OK, so in my brewing infancy I brewed a beer with German Malt (100% Vienna) and English and German Hops with English yeast. There is a story behind it but it came out really good. I am now going to do version 2.0 but changed it a bit. Want to know what you all think. 1.067 SG 69 IBU 13.7...

So, conventional wisdom would be "Fresh beer is better beer" maybe it isn't conventional wisdom and just my impression. But it seems most of my bottled beers (I am still bottling) tends to go from good to GREAT in months of sitting in my beer closet vs once I feel it is carbed enough. I am...

Well it wouldn't be the first time I have hear someone say I over complicate things. Thanks for the feedback! Any advise on how I can make this complex and interesting, and not complicated?

Working on this recipe let me know what you all think. All Grain 5.5 Gallon 90 min boil Fly Sparge 152 Mash 165 Sparge 1.071 SG 76.3 IBU 6.5 SRM 7.4% ABV 80% 2 Row 6.7% Victory 6.7% Vienna 6.7 Maris Otter FWH - Simcoe 15 G Apollo for bittering at 60 Centennial...

Hey All, I like bouncing around recipe ideas on here. So let me know what you think. Still working through IPA's. My overall impression is to have a bit of malt character with these hops. I have some of these hops in storage so figured might put them together for this brew day. 1.068 SG...

thanks! ok, I will take that advise on splitting up the acid malt. Is there a reason for that? Just like to know why it's done. Pleading full ignorance on the Lacto. I will do some research on it. Any rule of thumb on how much to add and when? I assume in secondary or well after fermentation?

to add, most taken from the BYO recipe. But going to add some fruit puree to flavor.

OK, Gose... 5 oz of Rice Hulls 5 pounds of wheat malt 3.3 pounds of Pilsner 2 row 2 pounds of Acid Malt Hops? Apollo just 7 grams gives me 12 IBU. Might use it since i have stock. .5 oz Coriander Seed Ground .75 Sea Salt WLF029 German Ale All Grain 5.5 gallon batch Fly...

awesome. That was super helpful.

I am sure there is a book I can read to find out all about water. In fact it is probably called Water. Probably written by John Palmer. Anyway, I am trying to just duplicate Tasty's water profile or close to it. I have 12 gallons of distilled water. I have Epson Salt, Canning salt, Baking...

I was listening to a BN podcast and I think it was 21A who said they like that malt combo with 2 row. So figured what the hell. I threw the entire thing in a trash bag and mixed it up best I could. Took out 3 pounds 8 oz of malt (19 pounds left over) and have a monster starter on the stir...

Well I have a temp controlled ferment. But I will need to keep a close eye on it because I have another IPA in the chamber. It is 11 days in so probably not as temp sensitive at this point but still. I think I am going to go ahead an mix up the crushed grains as best I can (do you think since...

Many ideas. I am going to think about it more. Or I am easily swayed. lol I bought 2 vials of 090 and planned to make a big starter. I always ferment on the colder side anyway and keep it about 60 and free raise to about 65. I like the idea of splitting it into two batches. But I also...

Ok, Long story here but scale was at KILO not OZ. I was talking to the owner and wasn't paying attention. So my 9% IPA became a 11.7%IPA since my 4 pounds of specialty malts became 8.8 pounds just like that. So 22 pounds of grain for a 5.5 gallon batch. As of right now I have decided to just go...

Thanks for the input. Really appreciated. I am going to look at moving those hop additions around.

Looking for feedback. What would you change. Open to any suggestions and if you can let me know why the change or substitution. Just trying to get better at recipe formulation. Water profile suggestions is awesome too. Cheers! 1.048 SG 43.6 IBU 7.1 SRM 5.0% ABV BHE at 71% Beersmith...

Looking for feedback. What would you change. Open to any suggestions and if you can let me know why the change or substitution. Just trying to get better at recipe formulation. Water profile suggestions is awesome too. Cheers! 1.048 SG 43.6 IBU 7.1 SRM 5.0% ABV BHE at 71% Beersmith has it at...

6.3 SRM with the malto taken out. I was kind of thinking English. I have used 002 and really liked it so 007 might be a good fit. thank you.

check and check. Bumped up the IBU to about 86 which put me right at 1. I might just go to 90 if I tweak the recipe a bit. Took out the malto. Good point since the gravity is so high anyway I won't need to worry about MF as much. My last IPA was a little thin and not balanced so I had that in...

Calculated IBU with Beersmith. It is basically 1 40 min bitter then the rest are all late additions in the last 25 minutes. Going to do a hopstand for sure. Great idea!!