Search results

Well if your GPA is perfect, I don't see how they could have gone any better! I am enjoying an Old Ruffian barley wine tonight by Great Divide and my mind is blown by the complex fruit flavors. I looked up a clone recipe and it had a 1/2 lb of victory malt, 1/2 lb of caramel malt and 1/2 lb of...

Yes, congrats on the barley wine! Also, hope the finals went well! That is something I definitely don't miss. So it seems like the consensus is that 2 equal 2.75 gallon batches will be fine. The devil is in the details though which brings me to another question. I currently have only 1 6...

With the overwhelming amount of replies to my first question I thought I'd ask a second question. So I bought a "beverage refrigerator" and I may buy a second so I can have one to use as a beer fridge and the other for a fermentation chamber. The unit is the perfect size to fit a carboy with...

Good til on the timing ajwillys . To tell you the truth I have never done such an exact recipe. I always just do the best I can and it always turns out decent (nit always great, but decent). There is a lot more to pay attention to this go round.

Yes I have my post boil volume set at 2.75 so that when I combine the 2 I will have 5.5 gallons. Good luck on finals! You seem quite advanced in home brewing for a college kid. Only thing I ever made in college was wine using Welch's grape juice. It didn't taste the best but it worked!

Okay so I used Recipator to run some numbers and I came up with the following: finished volume: 2.75 (times 2) FG 1.030 Sparge: 2.5 gallons boil volume: 5.25 gallons Grain bill: 11 lbs British Pale .5 lbs Crystal 1.5 oz east kent golding at 45 mins The end result with 70% efficiency should...

So I have read several threads on mini fridge modification and I still have a couple of questions. First, all the ones I have looked at in the stores have the little freezer section. In pictures on the forum it looks like people removed them or unscrewed the plate and flipped it over. I...

I will probably be leaning more towards 5-6% crystal as well. I just picked 2 quick numbers to play around with the formulas since I have never used them before. It seems most of the recipes like this I see out there are 5-6%. Maybe instead of combining while hot and continuing to boil, I...

Using OG of 1.095 I get 19 lbs of pale malt and 2.25 lbs crystal malt. That makes much better since. That is a pretty important misprint in the book....

See I was thinking logically that I should use gravity at the end of the boil as you state, but in both of the examples he does in the book he specifically uses final gravity (I went back and checked like 3 times because it didn't make sense to me. Must be a misprint...). Regarding your notes...

Okay, so I'm crunching numbers and I must be missing something here. I tried to calculate a grain bill using the formulas in "Designing Great Beers." I will explain what I did and you can tell me what I am doing wrong (this should be pretty simple so I don't get what I'm missing. Step 1: 5.5...

You are very right Plove! I must admit, I do plan on tasting before he's 21 (a little selfish I know). A 5 gallon batch yields about 50 beers, so I plan to drink maybe 1 each year on his birthday and keep a tasting journal of it. That leaves 30 beers for his 21st birthday.

While you are probably correct when it comes to your average BW, it seems that (according to "Vintage Beers" that this is not necessarily the case when it comes to long aging times because of the off taste the alpha acids can leave after a few years. In the book he lists several english...

ajwillys what kind of hops did you use in that 4 year old BW?

In regards to the sealing method I think I will probably use caps (by far the best seal with wax over that just for extra measure. Since this will be sitting multiple decades I don't want to take ANY chances. Family is in town this weekend, but I am going to try to write some stuff down on...

So I read "Vintage Beers" and boy did that open my eyes to a new world! It looks like I will be going with a fairly traditional english style, as it by far ages better for much longer than any other style. Apparently the flavors atteibuted to lambics are only good to age for around 3-5 years...

Yes I will have to run the numbers to see if I even have the capacity with my current setup. I have the same thoughts as you on all grain brewing. The book gets here tomorrow and I will probably read it this week. I am gonna do some taste testing of a few commercial beers in the book that I...

The book description mentions lambics and sour beers as being good aging beers as well. I am really tempted to try a lambic... I may have to do one of each.

I went ahead and ordered the book. Thanks to Amazon Prime I should have it Wednesday. I may start putting ideas to paper this week to start writing a full bill. Originally I was just stuck on NOT using any extract at all. I think my plan may be to write the bill as if I am not going to use...

I think I am going to do a mic of the two styles. I am currently reading "Designing Great Beers" and there is a lot of good info on making your own formulations. One recipe that caught my eye suggests open fermenting for 5 days. I think that sounds fun but risky for such a big undertaking as...