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Planning on brewing a recreation of my first beer I ever brewed, with a few small adjustments. Weening myself off partial mash brewing...this is the last one, I think. Unless I do another huge imp stout or barleywine, I might need the help. Pretty excited!

Right, sorry. I sparge with 3 gallons as well. I also rinse the LME jug and shake the hell out of it to get every last drop of LME out, so there's a bit more water there. I rarely end up having to top off...today I did, but not usually. I don't check ph or anything ever...I guess; to me...

Haha...I was like, what the hell are you talking about?

That's what I was just saying to the missus dkevinb. Every beer I've done since I've started this process has turned out great! At the end of the day, I like my beer just fine...I only asked because I've run across a few threads lately while doing some research that all go by this 1, 1.3, 1.5...

So according to palmers comments, 2+ quarts per gallon is cool as long as I have a longer mash. Say I mash for 90 minutes, it should be good and result in a more fermentable wort?

Pretty excited for this years saison, to be kegged and ready by the end of March. Just in time to watch the snow melt from the deck. SMILE Saison 4lbs Franco-Belges Pilsner 1lbs Red Wheat 8oz Crystal 20 1lbs Belgian Clear Candi Sugar 3.15lbs Pilsen LME 1oz Magnum @60 1oz Styrian Goldings @5...

I've been concocting my own recipes and they've been partial mashes for over a year now. I had read somewhere, you want 1 quart of water per pound of grain. I have never gone by that. No matter the amount of grain, I've always just mashed with three gallons of water and then sparged with 2.5...

I don't see how it won't be red. I put everything into brew pal and I get 15L for the srm. Looks red to me. I was considering 8oz of aromatic malt, but undecided...I don't have any crystal on hand other than that and no LHBS close.

Absolutely! Probably brewing Saturday or Sunday if I can fit in. I started a weeks vacation on Tuesday (one of those where you don't go anywhere, just needed to use it before the end of the year). Somehow I have list of projects and I don't seem to see "brewing red IPA" anywhere on it. Haha

Lots has changed about this beer. Finally bought all the ingredients... 3lbs 2row 1lbs rye 1lbs golden naked oats 1lbs red wheat 4oz English chocolate 3.15lbs gold lme 1lbs gold dme 1.5lbs honey 1oz warrior@60 1oz Columbus @15 2oz El Dorado @5 2oz Simcoe @FO 1oz Columbus 5 day...

This years is my best yet, and I've only grown in my brewing knowledge over the last year. It was 9.2%, and I want next years to be huge! Shooting for around 12%...I plan on using wlp001, but I'm not sure it can go quite that high, so I was going to add some wlp099 at high krausen. Anyone...

I started researching this beer a lot...and I mean, A LOT! I stay in hotels about 4 or 5 days a week, so I have a lot of spare time. After reading all these posts on this site and others, I thought to myself..."I've never brewed a clone. Why start now?". So, I've decided to do something...

I'm making my annual winter warmer now...I'm adding 8 to 12oz to the keg and then immediately putting in the fridge to avoid further fermentation. My uncle taps and boils down his own maple syrup in MN and gave me a quart. The rest is going to my buddy who makes a maple pecan porter...he does...

I do an Imperial rye CDA every year about this time, in fact I'm brewing this years tomorrow. Here's what I use. 2 row, rye, chocolate rye, midnight wheat, and Simpson medium crystal. I've used carafa before and didn't like it as much as my current bill. It's been several years of refining...

It must be brand new. I've never seen that before

I brew a beer every winter called "Festivus!". My wife and I throw a Festivus party every year since we aren't very religious and have friends of all different faiths and beliefs...it's always pretty fun. This years Festivus! was brewed just a few days ago... 4lbs Marris Otter 12oz...

I made a ginger saison this summer using lemon zest and all NZ Motueka and it turned out amazingly! Very fruity and citrus...I think I went light on the ginger as it was barely detectable, but 3711 and Motueka work very well together. I think the lime zest will bring out the lemon/lime...

This seems like a question that would've been answered by now, but I searched and didnt find much. I'm making a winter warmer that i call, Festivus! Every year has gone wrong and I have decided to totally revamp my recipe; which I know, is probably a terrible plan when trouble shooting a...

I was unaware about 565. Still, I've never cultivated from a bottle, and figured this was a good experiment

Yeah, every saison I've made now I leave in the primary for 3 weeks...it's only been 11 days. I'll check back again at the 3 week mark. I took the dregs of our 2 bottles of saison DuPont last night and made a small yeast starter. I'm gonna keep stepping it up over the next few weeks and see...