Search results

So yesterday did my first wet run on my new brew setup...things went really well and was hoping to brew tomorrow, but today got a "feedback" form from Amazon on my heating element. For some reason I thought I had ordered a low density element...but it said there "high density" Crap! Okay so I...

a soak in a good alkali cleaner like piping hot oxyclean solution should emulsify any residual oils in the pump head. That's all I did when I got my march pump and worked like a charm :)

i've got a 20gal boilermaker, but my general rule of thumb is 1gal per 60 min...probably come in just under that volume actually.

just finished a keg of this...very good, side-by-side w/DFH's version revealed very similar profiles. This was my 2nd attempt and i cut back the amber to 1.5#. Also I dry hopped for 2 weeks. I don't seem to get full hop aroma from only 3-5 days, maybe that's just me.

i'm pretty sure i first got it from "brew like a monk" but i believe most belgian abbey's will pitch their yeast on the cool side, like lower 60s, then let the temp ramp up naturally with reports of duvel's fermenters getting up the 80s. I've usually tried to mimic this recently with good...

just to clarify, did you use carafa II or carafa special II?

Some one I was friends with, a contractor, came home to find some guys he'd fired a couple weeks prior stealing his tools & new tv. Everybody jumped into cars and went on a high speed chase with his son in the car. Luckily his son survived the crash, but he didn't...as Gila said, best to let...

i haven't brewed one yet, but planning on it in the very near future...already have two recipes drawn up for the style, but I'd agree with timbrewz...imo the best black ipas are the ones with a definite undercurrent of roast flavor, otherwise your just wasting good carafa and might as well brew...

classic underpitching...some hb'ers will purposefully underpitch their hefe in order to enhance the esters

Not a local but couldn't help but jumping in. Had a tough time not finding a place I enjoyed...got a tour of the Rock Bottom brewery by the BM Van...he was a character, & enjoyed his beers if you're into more session/Euro styled beers. Deschutes was incredible, Rogue had an impressive line-up. I...

Yes, the pump heads can rotate

that would be a pretty crazy chart with all the hybrids, the hops from UK, the Continent, US, NZ, OZ, Japan and South America. I thought about doing something like this for like a byo...but after starting to do the research quickly lost interest.

Or if you can somehow split the boil between 2 pots, like a 3 gal & a 2 gal

I love crystal mixed in but too much I don't like...i'd stick with the 1:1 crystal/centennial, at least for the first go-round. The crystal will basically be an undercurrent...kind of like what willamette can add if you do like a cascade/willamette combo.

I would just use all amarillo or amarillo/columbus instead for the late hops and do the bumps as you indicated. Personally I'm a big fan of columbus for late additions & dh...not as much simcoe or chinook, they remind me too much of the urea smell when changing the cat litter box.

being that it's a saison, the flaked wheat will probably leave the beer slightly more hazy than it's malted brethren would have because flaked has a higher protein content.

Interesting to hear Ridonkulous. I work for BYO and been trying to get in touch with some of those suppliers but with no luck, maybe that's the reason why. I do know Hopfen und mehr in Tettnang is a pretty reliable & good source for supplies...also they speak english fluently. I do think Oberack...

Check under distributors on this page: http://www.brouwland.com/en/

Kaiser, why rest the decocted portion at 170 for 10 mins...wouldn't 160 be better? Trying to maximize sugar output from alpha amylase which can then be carmelized during the decoction or am i missing the point of this rest for the pulled portion.

yeah, i was afraid of that :(