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Quoting from the first post I linked above: "I have started putting the hops only into the smallest pot because that leaves sweet wort in the others for me to continue sampling during the boil :), and what matters for alpha-acid isomerization is the boil time, not the hop concentration. (From...

I live in mild SoCal, but summer or winter, I brew (all-grain MIAB) in the kitchen because it's convenient. For 5 gallon batches, I do 3-pot partial boils and have been quite happy with the results. With this approach, the most liquid I need to haul between rooms or down stairs is about 4...

I have one 5 gallon SS fermenter with no spigot and a few smaller ones with and without spigots, but I never check the gravity on any of them until I pop the lid on bottling day. What I do instead is wait: 2 or 3 weeks for lower gravity brews, and 4+ weeks for higher gravity ones. I just hate...

I'm in

I am still aging all 3 of my attempts at barleywine, and so far I would call them "interesting" but not yet "good". So I can't claim to yet have a solid recipe at this point. Also, I have never had a commercial example, so I don't know what a barleywine is supposed to taste like! But for the...

Actually, there are 8. I did the sum in R, so unless I mistyped an entry here or there, the total should be correct. :)

I am months behind in posting here, but with the year ending, I'd better get going. So here's my last update for 2021: 8643.5 + 5.5 gal Boddingtons clone + 2.3 gal English Barleywine 2 + 0.7 gal English Barleywine 3 + 5.0 gal Red Rye Ale + 2.5 gal Wheatwine + 5.0 gal Hefeweizen +2.75 gal...

Aliquot

Here's a report on how my two previously described attempts at cold mashed beers turned out: Attempt 1: LoMash Bitter. Finished at FG=1.009 for ABV=2.2%, calories=85 per 12 oz. Tastes like a reasonably flavorful session bitter. Looks like this: Attempt 2: Belgian Helft. Finished at FG=1.006...

Chimay Blue Ayinger Celebrator Boulevard Kveik IPA #2 and #3 are subject to change, but #1 has been my favorite ever since I first tried it.

I have never made a starter with it, though in my (limited) experience with WLP530, it does have a long lag. But once it goes, it really goes, with a huge krausen.

I also live in SoCal and have the same problem. So I thought of suggesting that we meet and exchange brews, but that really wouldn't solve the problem, would it? :) Anyway, I too enjoy pretty much everything about brew day -- including my nap during the mash or boil, and the hot scotchy I...

The quick takeoff is not typical of dry yeast in general, but from what I have read, it is typical of Kveik strains, which are unique both in how quickly they ferment and in the high temperatures (like 90-100 F) they are happy at. I have never used Kveik, though I have used several other dry...

I do MIAB, and this calculator always gets me within a degree or so of the target mash temperature. I dump too-hot strike water into the cooler and let it cool to the strike temperature before dough-in.

After a few extract batches and one batch of BIAB in the pot, every batch of mine since then has been MIAB in a 10 gallon cooler. It gives me good temperature stability and lets me try weird experiments like cold mashing without ending up with a bunch of sludge in the pot. I also don't need a...

I had a much more successful attempt today at cold mash brewing. Today's recipe was a Belgian Helft (Dutch for "half", by comparison to the much stronger dubbel or tripel). To cut to the chase: I ended up with 2.7 gallons of wort at 1.019 OG, for a calculated efficiency of 28%. The main...

I ran across this thread a couple of weeks ago and was instantly intrigued by the prospect of a low-ABV/high-flavor brew. I love my Belgian quads, but they are not the ideal beverage for losing the weight I gained over the past 18 months. Yesterday was my first attempt at low-T mashing. Here's...

Nice. I haven't had the opportunity to taste the real thing, but just brewed up a Westvleteren 8 clone on Sunday based on a recipe from the Candi Syrup site. I'm using WLP530, and it's good that I left a lot of headspace in my fermenter because the krausen is huge. I have brewed several Belgian...

Probably not a good idea with glass. Too big a risk of bottle bombs because you never know exactly where the FG will end up. If your estimate is off by a few points, BOOM! Or at the other extreme, if you reach terminal gravity sooner than expected, you end up with flat beer. I agree with the...

In deciding whether to do an early versus late addition of a flavor-rich adjunct, I'd think the two relevant questions would be: Are the flavor compounds volatile? Are the flavor compounds heat stable? If the answer to (1) is "no" and the answer to (2) is "yes", then what's wrong with an...