Search results

So nobody has done a miniature scale Solera system? I think it would be cool to have enough barrels to do this, but in a small size. I think I've decided to just get a 5 gallon barrel for starters though and will go from there :)

10 ounces in a Black Rye IPA. 8oz were added to the boil and 2oz were. OG was just over 70pts and final ABV was 7.35 with an IBU rating of 165... (Based on Hopville.com's calculations). Tasted excellent. The hops tasted more like something in the 60 IBU range probably because there was so...

Now I'm going to be the black sheep and say that I disagree that racking to a secondary vessel for conditioning has no effect. I'm not saying it's necessary but even for my house IPA with an OG of 1.068 I've noted major differences in the crisp taste and nicer finish when racking to a second...

I know it sound really small, but what about running with a set of five 2L barrels in a Solera style setup? One on the top row, two in the middle and 3 on the bottom for a miniature setup. I wonder if you could do something that small or not. I could actually fit something like that...

Thats a great link! The price is pretty good as well. I may have to just pony up for one of those. I do 5 gallon batches, but was thinking if I went smaller I could maybe try a Solera system. Anyone every experimented with small barrel setups? I still think it could be interesting to have a...

Yes. They are made for aging whiskey, rum and wine. What size barrel do you use Brewrifle? Do you think a 5L barrel would be large enough? Or would I run into issues with too much wood contact for the volume of liquid? Just hashing out idea's now.

I had an absolutely amazing Bourbon Barrel aged IPA last week and I'm interested in getting a barrel or two. Maybe they are easy to find, but I'd like to keep this on the smaller scale (Not 53 gallon Barrels). My beer hobby is already carving out a bit more space than the wife likes and I...

I thought this was based on simple multiples of 5... I brewed up another "5" gallon batch last weekend :mug: A California Common or a Steam beer as recommended to me by another member. Some Munich Malt with Northern Brewer and Amarillo Hops but fermenting at 62* with a Lager yeast, Wyeast...

Brewed up the batch today. I tried to do a partial mash with the specialty grains and in the mix I got off on my water a bit. Ended up with a bit too much at 30L in the kettle and a bit more in a second pot. So instead of adding a certain amount of water like before I guessed a final boil...

Me too. I've got a 'house' IPA I do with 2oz of Warrior hops for 60 minutes and then 1oz Citra at 20 minutes and another 1oz at flame out. IBU's are around 75 with an OG of 1.068. Makes for a really nice 7% Ale that's heavy on the hops even though it's only 4oz of hops in total. I've decided...

Yah, I could almost see doing a brew that had nothing but the Amarillo in it. Not sure that 2oz is enough for me, but I think you might be right. The orange like flavor is nice but I like the floral aroma and flavor it seems to impart. I was thinking maybe using an English yeast or something...

I've got 2oz of each in the freezer and an itch to brew up another batch of beer today as in ASAP :) I haven't used either hops before and was wondering if anyone had input on using the two of these in a beer. Should I make a session Ale? Maybe a higher ABV IPA with deep malt flavors? I've...

I've done a number of recipe's with Citra Hops. I don't really feel like it's a "lemon" taste but more citrus like a grapefruit. I will say that if you use WYeast 1056 American Ale for your yeast, add the Citra late in the boil, say 20 minutes and flame out then ferment the beer on the cooler...

I made an awesome Black IPA from extract up over the holidays. I want to do the Firestone Black Rye IPA clone, but I haven't gone to AG yet. So I made up my own Extract based one and used flaked Rye which still added a bit of spice to it though not as much as I'd have liked. Here was my...

For my keg setup I've found that a serving pressure of 10-14 psi works well. Sometimes I get a bit of pressure build up, but I'll just release the pressure and let my CO2 tank pump the keg back up to the 12psi or whatever I've got it on and then pour a glass.

Over time more stuff will fall to the bottom. Your beer will clear up on it's own over the next couple of weeks whether you dumped some hops and bits of grain in or not. You'll be fine if you leave it in the primary too. When you rack your beer just be careful not to suck up stuff on the...

You should be fine using a bit more water. I usually use 2 quarts of water per pound of grain so for two pounds of grain I'd use 4 quarts (1 gallon) and then rinse with another gallon of water. Looks like your recipe is spot on to those same ratio's so I'm not sure why it won't cover the...

The yeast is going to release heat as it converts sugar to alcohol for an exothermic reaction. I've seen a couple of my batches easily 4-5* warmer in the tub generally right after it gets going when there is more O2 in wort. If you were really targeting a certain ferment temp you might even...

Depending on the wort conditions and the yeast you could be done fermenting in only a few days. At the end of the week when you've got time, take a gravity reading and see where you are at. Then in another day or two take another reading and see if it's changed at all. The reading you take is...

Even 100ft of garden hose isn't that expensive. I'd definitely just get a long garden hose for the wort chiller. Maybe invest in a longer piece of outlet tubing for the chiller too so you can water the plants more effectively in the courtyard and make everyone happy with that. :) Good luck...