Search results

Grains ---------------------------- 4# Pilsen DME 3# Vienna 8oz White Wheat Malt 2oz Belgian CaraMunich Hops ---------------------------- FWH 1oz Czech Saaz, pellet, 3.2%AA 30min 1oz East Kent Goldings, pellet, 4.5%AA 10min 1oz Fuggle, pellet, 3.6%AA Mash Schedule...

Hello all! Putting together a recipe for an Imperial Stout with a lil bit o' everything in it, started as an Old Rasputin clone recipe that I brewed a few months ago, then made lotsa changes. Repugnant Imperial Stout (Partial Mash) ----------------------------- Batch Size: 5.00 gal...

I pitched at 70, kept it there for 2 days, then slapped a heating pad on it and kept it at 83-85 for a week and a half. GREAT esters. I think, with approx 84% attenuation as mentioned by the post before yours, I'll bottle it this week. Prb one final grav check before I do... if it's the same...

Guinness uses CO2 in the bottled "extra stout" version. Tastes great. I'd recommend going with the recommended volumes for Dry Irish Stout.... should be just fine. Cheers!

So the 565 is being 565... one week ago it was 1.012, and yesterday when I was thinking about bottling it, it was 1.010.... slow, yes, but I don't know how long it will slowly ferment, and I don't want to risk bottle bombs. I need it for a tasting the first Friday of August, so I have at most...

No joke. Time to start saving...ar tell them to bring a friggin test to CO. BTW, your name looked like "Tha Taint Chicken" at first glance...lulz

I took the Certified Beer Server test today, it was pretty easy if you're fairly versed in beer. The only things I really had to study were the info about storage and serving in a restaurant setting. I am totally interested in pursuing Certified Cicerone certification. There are 18 in the state...

6 days into fermentation, measures 1.014. Almost there! A little while longer! Smells like apricot, tastes fruity/spicy/sweet/tart. AWESOME.

Three Blind Mice

Haha it's almost like a "brewer's challenge" to see where they can get their saisons to! I'll be happy if it's <1.010, but it sure would be interesting to see the difference if it made it all the way to triple-aught. Yeah, mine is theoretically gonna end up about 7% abv if I *don't* toss in any...

Looks great, my only thought is that you aren't getting any flavor or aroma from the 2oz of Centennial, which seems like kind of a shame. If you have a buncha hops, maybe go 1oz for bittering, then 1 at 20 and 1 at 10? It won't have the same bitterness but it will have more hop flavor and aroma...

Lone wolf gang

Wakka

If it's tap water, you're SOL as it's stale by now. If it's milk, you're probably SOL since it's probably curdled by now. If it's olive oil, it's probably fine.

Second on the mead. Do it! Add some special "girly" spices.... not that I have any idea what those would be. Maybe a more floral honey?

Eggs

After getting surprisingly higher on my OG (1.063 vs 1.054; discussed in a different thread), the wort has been happily bubbling away for 2.5 days. 75 degrees at pitch, 75 thru high krausen, slapped a heating pad on it yest. evening (approx 48 hrs after pitch), and it was at 82 and wrapped in...

That thread is nuts; I never would've guessed. I use a measuring cup (obviously no guarantee of accuracy) for mash, a depth stick in my brewpot, and a line on my 6gal BB primay. Thank jeebus I never used the bucket ro measure!

Haha yeah, I mixed this one very well. I've grown accustomed to extract OG measurements being low, too.

I calculated using both beercalculus.hopville.org and BeerSmith, for 75% efficiency. The one question I have about both of those is whether they inadvertently let efficiency adjustments affect extract (off topic) Agreed on all points. When I get around to brewing a saison again, I'll adjust...