Search results

Hello, So my next endeavor in brewing will be working this my water. I love this primer because of the KISS nature. I don't really want to turn into a chemist besides it seems tweaking the water chemistry could quickly get out of hand and potentially cause more harm than good. I have yet...

I was under the understanding that unless you used "instant" oats you needed to cook them prior to mashing. Would that have an impact?

Thanks all. IslandLizard, I certainly don't have it all figured out. I just made a decision and reserve the right to change it at anytime :mug: I have been recording all of the comments here for future use. Whatever I end up with will be the baseline and I will start dialing it in. If...

Thanks again. I am tweaking the recipe. Sticking with some MO. I will be changing the hop profile a bit. I am an experimenter so I am not too worried about purists. I will get around to doing a batch for them.:) It doesn't sound like I have a fatal flaw in the recipe. I will let you...

Thanks for the inputs. I can get some pilsner but what if I switched the MO for more Belgian Pale Malt? I will make sure I have the right coriander. I do not want to much Belgian yeast funk so I will keep the ferm temps low as you recommended. I will likely ditch the additional hops...

So I am looking to do a Witbier because it is summer and my wife really likes them so here is what I have come up with. I do BIAB and will be doing a protein rest during the mash. Looking for any thoughts or comments! Thanks in advance!! Witbier (16 A) 5 lbs Wheat, Flaked (1.6...

Did not know that oats had that effect make sense. Thanks for the insight. Can't wait to try this beer.

Thanks again for all the inputs and I ended up using many. I also bought a bottle of Allagash Black and got some ideas based on drinking it. The beer tasted great and think it came out as I hoped but won't know till the yeast is done. One thing I have noticed is that the krausen does not...

Thanks! I saw this one the other day as well. Looks good but I feel like a little creative experimentation. Maybe I will do this one later and compare.

Thanks for the inputs. I selected this yeast because it was the only Belgian style yeast the store had at the time. I am really itching to brew so my I just said hell with it. Your recommendations would be more appropriate and I may give them a shot on the next round. I plan on refining...

Thanks. You caught an error. I had intended only 8 oz of roasted barley not 12 oz. I backed it off to 8 oz. Must have been fiddling with BeerSmith and forgot to return it back to 8 oz. Thanks again!

It is used when you have moderately modified or unmodified grains like unmalted wheat and oats. It allows the proteins to break down further so when you get to saccrification rest you get better conversion. I have decided not to do one based on further reading in "How to Brew." Palmer only...

Hello all, First I am a new home brewer and this will be batch number 6 and my 3rd all grain. I would like to brew a Belgian stout which is inspired by Allagash Black. Their website states it is made with 2-row, chocolate malt, roasted barley, torrified wheat, oats and dark candi sugar so...

Thanks again, I have a couple of back options for next time so it shouldn't be an issue. The great news, for me, is I pulled a sample today after a week and the gravity measured 1.011!! Also, I tasted it and it was very good. My wife, who hates IPAs, really liked it. But I really didn't go...

Thanks for the replies. I figured temps would be hard to control but without a good thermometer it is even more difficult! Good news is that it appears I made beer. The yeast started taking off after a couple of hours and was really chugging by morning and went for about 3 days. In the...

So I did my first all grain yesterday and all was great until I discovered my digital thermometer was screwed up. Look like water go in the probe and it was reporting crazy temps. I was shooting for a mash temp of 152 but I think I probably spent about 20min between 140-145. Then 25 min at...

Dennis, I was thinking of doing the same thing since it is impossible to baseline when switching recipes. What tweaks did you make during the process? Thanks for the feedback.

Used search and got the answer. Thanks again all.

Thanks for the tips easdavis80. One other question. I normally rack to a secondary after 2 weeks. How important is temp control during the secondary phase? As I mentioned everything settles to 68-70 degree F once main fermentation is complete. Is that too warm for secondary?

Thank you all for the feedback. I will let you know how the next batch goes!