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Is the 90 min boil necessary? I do everything at 60 min. Beersmith gives me about 207 IBU's with just a 60 min boil.....

Thanks for the reply Yooper. Maybe I could mash at a higher temp for more body? (keeping the brown sugar) I wanted to use an ale yeast (1728) because I have it on hand and will be fermenting another carboy in my ferment chamber at ale temps. Plus I've never done a lager and don't know if i...

Anybody?

First time I've tried this style. I tweaked to fit some ingredients i have on hand. Please give some constructive criticism: Recipe: Elephant Gun TYPE: All Grain Style: Baltic Porter ---RECIPE SPECIFICATIONS----------------------------------------------- SRM: 28.5 SRM SRM RANGE: 17.0-30.0...

So.....am i safe adding the peps after primary? Seems common wisdom says once alcohol is present infection from the peps is not a problem????? Also 5 jalapeno's to secondary.....wil that be firey hot? or, bearable?

I have a american Jalapeno boysenberry wheat fermenting now. I'm shooting for a beer with a bit of kick, but something drinkable......I was planning on chopping 5 meduim jalapenos w/ seeds & membrane in secondary of each 5 gal fermentors. Do i have to worry about wild yeast? should i soak...

OK, thanks. Is the crystal 40 a good sub for the British Caramalt?

I've brewed this before & it came out great....I need to do a couple subs & wonder if I can get some input.....mostly on hops. Willamette is the closest i can tell that i have on hand, but I'd like some advice...I'd like to use what i have instead of buying new stuff. I have: Cascade EKG...

Question on the adding of beans & bourbon... I'm planing on chopping/scraping the beans (thinking of using 3) & soaking them in 12 oz or so of Jim Beam for 5 days or so.....then dumping into my primary about 2 weeks into fermentation for a week or so.....then keg conditioning for at least a...

I've got the wort chiller in right now actually....I replaced the flaked barley w/ 2 lbs oatmeal and added 1 lb wheat malt for extra head retention......hoping for the best!

I don't have flaked barley on hand. Could I sub 2 lbs of quick oats for the barley & make an oatmeal stout?

I may have worded it wrong. The rep said "NOT" to crush the torrified wheat. Before i got my mill i tried crushing some with a rolling pin & that stuff was like rocks. I then hit it with a food processor & barely touched it.

I was told by someone from morebeer.com that it does not have to be crushed. I've read in some threads of people crushing it. Can someone help with accurate info. Thanks.

That sounds fine to me. I was shooting for a bigger bodied irish red anyway. Hence the 158 mash temp. Hopefully its good. Yes, I'll choke it down. Thanks.

preboil.

no, i'm into the boil now. gravity was good (1.057 estimate was 1.056)

I just mashed an irish red at 166F. Beersmith called for 158 for 45 min. I was pressed for time & had to start before the strike water came to my target temp. What will this do to my beer?:confused:

Planning a batch of this tomorrow using hallertaur hops & YEAST STRAIN: 3068 | Weihenstephan Weizen that I have washed. Do most of you guys make a starter for the yeast? Or, just dump it in the fermenter? Thanks.

I'm 80% through a keg of this with 1084 & it's awesome!

Special Roast Malt? Is this OK?: http://morebeer.com/view_product/17151/102158/Carafa%C2%AE_Special_II_Malt Toying with the idea of replacing the honey with 1 lb. of candy canes. How's that sound?