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I think this is the one you are looking for: link

https://www.homebrewtalk.com/f11/brewhemoth-conicals-211245/ Let's see if the above works :confused:

Try in here

Try here

Great Divide Old Ruffian Barleywine.

100. Slow year

Bought myself a 2 door Hark gas smoker today. Anyway, whilst waiting I was looking at the wood chips/pellets for sale and came across a bag which was labelled Beer. Beer is comprised of spent grain and hops mixed with some sawdust. Has anyone used their spent grain and hops in their smoker...

You will currently find all those hops at Hops Direct. Glacier, Chinook and Centennial all limited to one pound purchase. Cascade and Fuggles aren't limited. I'm referring to pellet hops, as I don't know where you reside (and therefore import restrictions, if relevant). I've purchased all...

I'd firstly up the Carapils to 5%, as you're just after a tweak. If you're after a little more dimension in the lager, go with the oats. I wouldn't change your mash temp, as it's dryness/sweetness level seems to be appreciated. My 2c

If you have already entered your recipe into Beersmith, click the 'scale recipe' button and change your efficiency. New efficiency 60%, and then 'tick' the 'match original gravity, color and bitterness' box.

Carapils is used for head retention, and mouthfeel. So, yes this will likely be a cause of the very thin mouthfeel, as well as the likely contribution to the non-conversion of the uncracked grain. Normally I would convert all measurements to US for this site, however it got the best of me...

That's absolute rubbish. I, and many others, have fridges that fit The Brewhemoth just fine. Granted they are All-Fridges, but none the less this is a great, and easy, solution. My 2c

Your pre-boil gravity would be in keeping for a 4.5ish abv beer, though I suggest better milling. 35% Carapils is a very, very high amount. Next time try 95% Pils and 5% Carapils. You can make a starter with any type of yeast (liquid or dry) as the purpose is ensure a desired count of healthy...

You'll also need to use dry enzyme to help your yeasties "eat" a lot of the remaining sugars. Leaving you with a drier, and less flavoursome beer. Hops would be pride of ringwood but saaz would be fine, giving that you're only adding a bitterness addition. Wyeast Danish, or something...

Yeah, I saw the bottling spices Budz. I was just confirming/highlighting that your plan in this regards was sound. Good luck, and let us know how it turns out.

I think with this recipe that the "bready" characteristic will be quite subtle. You may like to consider using some brown sugar as well (2lbs). Spices look fine, if not a little on the conservative side, which is good as you can up before bottling. But I would make a starter for this beer...

It's going to make a great beer!!! Specific recipe, mashing regime and fermentation temperatures would help. Ambiguous descriptions such as Imperial Pumpkin Ale elicit the collection of response that you have obtained. :)

Yeti Imperial Stout (Great Divide, Colorado) Recipe Specifications -------------------------- Boil Size: 5.99 Imp gal Post Boil Volume: 4.80 Imp gal Batch Size (fermenter): 4.62 Imp gal Bottling Volume: 4.62 Imp gal Estimated OG: 1.088 SG Estimated Color: 64.2 SRM Estimated IBU: 84.4 IBUs...

Coopers use their house yeast for their full range of beers. This includes their Strong Vintage Ale @ 7.5%. So it should handle an Imperial Pumpkin Ale. Fermentation temperature should reflect the amount of fruitiness you desire.

I love these bar build threads! So, you'll eventually turn the loft into accommodation for bar visitors???