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I used a 7.5 gallon turkey fryer that I used to do my 5 gallon boils in. Probably didn't need a pot that deep. I used a 5 gallon pot the first time and came close to boiling over. However, I know my temps were too high the first time now so I think you could get away with using a 5 gallon pot...

Well I made a batch last night. Here's my notes: Belgian Candied Syrup Deep Amber (290F) 10# Sugar 5 cups water 10 tsp DAP 1. Mix sugar and water 2. Add DAP around 210F 3. Heat to 250F on high heat 4. Turn heat down a bit so you can slowly build up to target temp 5. Heat to 290F and remove...

How much lime are you using per batch? On Ryan's blog he states that the lime additions most likely won't scale linearly. I also wondered the same thing about DAP additions. I would like to make 10 pounds of the deep amber syrup. Any suggestions on amounts of DAP and lime for this amount of...

Well I soaked the stems in water for 24 hours and dipped them in root hormone. It only took 15 min to do so not a huge waste of time. The seeds most likely will be a total fail but the 1% chance that something amazing comes up that no one else has is worth it to me. I plan on getting a few...

Yeah it’s dried. I didn't think it would work and read about a guy trying it and not having any luck. I’m still going to try it though haha. Either way should be able to get some of the seeds to sprout. Hopefully something good comes up.

Brewed an all late addition pale ale with Mosaic yesterday. I plan to dry hop with 2.5oz. Based on aroma out of the bag and while brewing this could definitely be my new favorite aroma hop. Reminds me of rhubarb crisp fresh out of the oven. Lots of sweet fruit and some dankness. I will post back...

So I was reading an article in the 2012 May/June Zymurgy "American Aroma Hop Breeding". This new HBC-369 looks interesting based on the notes "complex, floral, earthy, citrus, fruity - tropical, blueberry" pretty much left everything out but pine right!? The blueberry sounded pretty tasty though...

It turned out really good. Didn't win the competition but the crowd really enjoyed it. The coconut cut down on the head retention a lot though. Since then, I've heard of baking the coconut on some sort of paper to extract as many oils as possible but haven't used coconut since. I will definitely...

-------------------------------------------------------------------------------- Quote: Originally Posted by csamson I got my FB a few weeks ago and have done 2 batches with it so far. I have been having a lot of problems with a stuck mash. I'm using a 15" hinged and the diptube sits...

I do mill my own grain but never had problems with the factory mill crush setting when I was using a copper manifold with a cooler. I figured the setting would be fine but maybe I should adjust it? I used what I had on hand for rice hulls for the Dunkelweisen but it was only a few cups I'd say...

I got my FB a few weeks ago and have done 2 batches with it so far. I have been having a lot of problems with a stuck mash. I'm using a 15" hinged and the diptube sits about 1/4" off the bottom of my keg. My first batch had a few problems and I had to blow back through the tube connected to my...

Yeah sorry. The PB2 powder from Hy-vee. Pouring the oil off of all natural peanut butter just doesn't seem worth the effort when you can buy this stuff at the grocery store. PB2 – Powdered Peanut Butter « Hy-vee Health State of Mind Also, considering a porter for a base beer instead of...

I would love some help with a peanut butter and jelly recipe that I’m working on. The plan is to brew a peanut butter nut brown and a strawberry wheat. I’m open to suggestions on different styles but that combo sounded like it would work well. I’m going to make the peanut butter a lot bigger...

I brewed the winter warmerized version of the original recipe a few months back and it was absolutely amazing! Thinking about brewing it again this week so it will be ready just in time for Christmas. Oaking it would definitely put a nice twist on it! Have you brewed the original recipe as...

Well you have me a little worried now. I made my own candi sugar as well. I didn't follow a specific temperature schedule, I just added water when I felt that it was getting too hot. It turned out a little more dark and roasty than I had planned. But since it was so dark I thought it would work...

I couldn't wait to brew it but I changed the recipe a little. I'm glad that I cut down the Candi sugar to half a pound now that you say that. The stuff I made was very dark and had a chocolate roasty flavor to it so I didn't want to go overboard on the roasted barley. I was debating on oats or...

Samson's Belgian Chocolate Coconut Stout: 10# Belgian 2-Row 2# Wheat Malt 1# Dark Candi Syrup (homemade) .5# Chocolate Malt .5# Pale Chocolate Malt .5# Special B .25# Roasted Barley 1oz Hallertau 60min 1oz Kent Goldings 30min 1oz Kent Goldings 15min 5oz Cocoa Powder 5min and/or...

I wish I had room in my freezer for that! She's full of milk jugs of ice to control my fermentation temps with the plastic tub and water trick.

Nice hadn't thought of that. I will probably go that route. It's not that big of a deal I just like to get the most out of my grains. Thanks for the help guys!

Right, I'm not going to partigyle it. I am asking whether I can extract more sugar from the original grains by leaving them in my mash tun for the second mash. I am doing both beers regardless. Just wanted to know if leaving grains from the Irish red in the mash tun and adding the grains for the...