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I believe cold crashing typically refers to the process of refridgerating a keg or fermentor, post-fermentation, to cause a portion of the suspended yeast/trub to settle out of the wort for a clearer transfer. That said, there has been a lot of recent experimentation regarding "hot side...

Hi Martin, huge fan. Long time listener, first time caller. I was hoping you could critique my technique that I've been using for dark beers. I'm a subscriber to the school of adding roast grains at the end of a mash, as to reduce the amounc of acridity/astringency contributed by those...

I was reading through that last night, looks like that recipe from the article was pretty close. I'm still betting they use Briess for everything. I have a 5 gallon rum barrel arriving tomorrow, I'm thinking about brewing this up and throwing it in.

Sorry to ressurect dead posts, but damn do I wish this had more discussion. Came here wondering the same things as you. Some other malts listed in the recipe section of their website (namely King Henry with "dark chocolate" and "crystal wheat") lead me to believe they use Briess. Now, I'm...

That's some crazy color. What'd the grain bill look like on this guy?

Sorry for bumping such an old thread. I was wondering which chocolate malt is used for this recipe. There are quite a few different varieties with significantly different lovibonds, which would produce some noticeably different results at ~9% of the grain bill.

Got it. Didn't realize that the two were somewhat similar strains.

Weird that the recipe lists Wyeast 1098 instead of 1318. I'm afraid I like 1318 too much to change. However if one of you tries it, please report back. I'd be really curious to hear how this recipe differs with 1098 as I have no experience with that yeast.

Awesome, greatly appreciated. Just pulled the trigger on a pound of columbus. Gonna give this a try.

Curious about the use of only Columbus as kettle additions - is this what Trillium does also? Not saying it's wrong, it makes a lot of sense considering that Columbus is relatively inexpensive and makes is quite tasty/aromatic when paired with traditional fruity varieties, but I was wondering...

It's been a couple of months, how is the STC-100 holding up in this application? Considering doing the same for my kegerator build eventually, but will likely see how it runs with just manually adjusting the original thermostat first. Either way, it'd be handy to know if you have experienced...

I've poked through quite a few of these Danby builds and they're all very informative. I've bought most of the major components and will drop by Home Depot this weekend to pick up a few odds and ends to round out the parts list. One question that I have, that I haven't seen mentioned in any of...

Appreciated! Thanks for the reassurance!

This is fermenting in a brand new carboy with 1056. I just retired my older carboy to be used for sours only after about fifteen batches in it - going to use it to play around with The Yeast Bay's Melange.

This is supposed to be a "clean" milk stout but it's looking like I might have picked up a little extra something from somewhere. Hoping you pellicle masters could provide some insight into whether or not I'm looking at the beginnings of a pellicle or just some suspended CO2 bubbles. Thanks in...

Conan is a notoriously low attenuator so expect your beer to finish more sweet and less dry than the recipe intends. In my experience, the peachy aroma which conan is famous for is kind of hard to coerce out of the yeast. Try underpitching by 10-15% and fermenting around 67ish. If you ask...

Posted this a while back - person who originally replied stopped communicating when it came time to buy a shipping label so I could send the package. I've had the spare cable boxed up and sitting in my office for about a month now and I'd like to get rid of it. Anyone in need of 12' of 12-3...

Just finished assembling my hot rod and am leak testing it now. Assembly is relatively easy and the product is really brilliant in its simplicity. No home improvement stores around me had the recommended power cable available by the foot, so I had to buy a 25' spool. Also, the standard SJOOW...

There is no correct recipe. I think that consensus is that Wizardhat's clone around post 60 is very close flavorwise, but doesn't hit the OG for Hunahpu which leads to a thinner body than intended. Maybe tweak that one to match an OG of 1.131. Regarding secondary additions, there is no...

Brewed this mid November using Skeezer's recipe. Fermented with a 2L starter's worth of 1968. I've been letting it sit at ambient room temp (70ish) since about two weeks after pitching the yeast at 64. Managed an OG of 1.132, pulled a hydro sample this past weekend and got a nice 1.034 as I...