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I never remember ever hearing anything positive about squeezing grains. Extraction of Tannins comes to mind--which produce puckering offflavors--not that this has anything to do with cloudy malt. Edit: I type too slow

So it is time for my first AG. How exciting. Over on the recipe forum i have been trying to convert this: Recipe Type: Extract Yeast: White Labs Irish Ale Batch Size (Gallons): 5 Original Gravity: 1.054 Final Gravity: 1.015 IBU: 19.0 Boiling Time (Minutes): 70...

Updates ?

Some individuals may actually have a yeast allergy or it simply doesn't agree with their digestive system. I've heard of several people getting the runs from homebrewing. It's not really filtered like commercial beers after all... My .02 =]

I use a wing capper and I bottled nearly half my last batch with bud light twist offs and everything worked out just dandy.

lol, I've been putting off buying beer tools for the past week or so... Perhaps someone who has it and some free time can convert it for us? PS: I pay in sexual favors...

Pictures please ^_^

All grain version? I'm a noob and don't know how to convert it...

Middle Code for TN =D

On my annual road trip to Dallas from TN I stopped in Little Rock for some tasty grub. Hearing about Boscos (the restaurant for beer lovers) I decided to give it a whirl. I had a beer sampler but one really stood out to me. I would love to reproduce it somehow but this is all the info i can find...

Just a thought...I'm not sure it is relevant but are those temps just in the daytime or monitored throughout the night as well? Couldn't large temp changes stress the yeast and produce off flavors?

Likewise, if it was an extract it may not have been distributed evenly--also the temp compensation.

Thanks Revvy, I currently don't have beersmith thus I'm not much assistance here...Perhaps someone can make use of that info. Also, I thought dead guy was hopped with Saaz as well. I figured Double dead guy is just an upped version of the original...am i wrong? Edit: at least my dead guy...

I looked around on the forums for a bit and I didn't see a Double Dead Guy Clone. I've just got my AG set-up going and may like to brew this soon. In any case it would be nice to have it on here for everyone. If anyone knows what would be needed to craft this throw up the recipe! Perhaps a vet...

Thanks for the help everyone. Moved it to a constant ~69 degree water bath. =]

I brewed Yooper's Dead Guy Clone (https://www.homebrewtalk.com/f66/dead-guy-clone-extract-ag-see-note-25902/) 2 weeks ago today. Everything went great during the brew except my OG finished at 1.08 instead of 1.066. I didn't think much of it, assuming after all, this is extract and it mayyyy not...

Just looking for some input. I have had this is primary for 1 week and it's about time to secondary. However, It would be easier on me if i could just let it sit in primary for 3 weeks like i do most of my other brews. I'm just curious if there would be any specific drawbacks for doing the same...

On this note, I currently have 5 gallons of Irish Red in Primary that will be there 2 weeks come this weekend. I have 1/4 oz Perle and 3/4oz Saaz Hops to use for dry hopping. Which hops should I use? How much? Should I place them in there this weekend and let them sit for a week? I plan on...

Harmless bump.

Hmm, Just reading over this makes me question my last brew. I did the Yooper's Dead Guy clone. Extract based. It called for 4lbs of LME and 4 lbs of DME. I added the 4Lbs of LME at the start of the 1 hour boil and the 4lbs of DME 35 Minutes in to avoid extract twang. I tasted the hydro samples...