Search results

I asked Yooper the same question, here is what she suggested. "Ideally, you'd have calcium at 50-100 ppm in almost all beers, and in the stout you'd have chloride at 50-100 ppm as well with a mash pH of 5.5ish." So mash pH would be 5.5 or a high of 5.6 ( ;

Update: I adjusted this recipe to hit 7gal net. I also had to sub Briess 80L because my LHBS didn't have the 90L that this recipe calls for. Sort of hit my numbers on brew day and after fermentation! :ban: Here is a what the wort looked like after draining the mash into the brew kettle. To...

My sentiments exactly!!! I was so pleasantly surprised the first time I made this recipe. Welcome to the inner circle bud! Those who brewed it all ready know, those who haven't... well they really should! ( ;

Making this one today for the first time! It was number 73 on The HomeBrewTalk Top 100 Recipes :cask:

Ya second this. The O2 contamination has to be a big part of it. For me I've had the best result when filling small kegs (like 2 gallon size) with a bag of dry hops. I also use sugar to carb naturally, which I think helps to scrub out some if not most of any O2. The first glass I pull from...

Following up on my experience using this yeast. It worked very well! I became curious when reading about others who were trying Imperial's House yeast and reporting good success and was excited to find out it crosses over to Wyeast 1098. I use that strain to make an IPA and always have plenty...

I think that is a GREAT idea! I have made this recipe around 6 times now and feel like I have it dialed in with my equipment and my tastebuds. Ready for a new challange and am really optimistic that it should be easy to make an Imperial Blonde. It will take me a while before I can get after...

I use boil additions the same up to the last 15min. Everything late addition (including dry hopping) I moved to a hopstand. I chill to about 175 and shut off water supply to my chiller. I leave the pump circulating the whirlpool and add the steep/hopstand for 20-25 min. with the lid on my...

I made 11gal of this Blonde today. Fermenting with Wyeast 1098 British Ale this time, this will be the third yeast I've tried with this recipe ( ;

I have entered as well. First thing I did was search for the equivalent list to see what is the same as Wyeast Pacman. You guys call it it JOYSTICK! LOL good one ( ;

I went through the exact same grassy vegetable flavors in my IPA's shortly after switching over to kegging... Funny change in flavor that I never ever picked up after years of bottling this IPA recipe. The only thing that changed in my process was switching over to kegging from bottling. So...

I am still hand cranking to crush grains... I saw another version of a hand crank mill at my LBHS just this week. Wish I hand snapped a picture of it, because it was an old timey idea brought forward on a modern grain mill. It had a pretty good sized flywheel on the end with the hand crank...

Sure thing, It's in the attached pdf. I wouldn't be afraid of scaling this recipe at all. As long as you increase the malts by the same amount (50%, 100% or whatever amount across the board it will keep the grain bill consistent with the original.) Using some sort of brewing software and...

Just reporting on my experience using Pacman yeast for this recipe. I would say that it drives the flavor of this recipe more towards a Pacifico style... maybe just a hint of flavor like Corona? Anyway, it tastes better when I add a slice of lemon ( ; Not my first choice when it comes to easy...

I brewed another imperialized version of this recipe back around Thanksgiving, see my posts #1348 and #1350 for my first attempt this summer. This time I used the Brewtarget software to scale up the recipe to net a 7gal batch and hit a solid 8%ABV, which I am enjoying as I type...

Just kegged up a 10gal batch yesterday. Like others have done I went with a different strain of yeast, I used Wyeast Pacman. In the past when I've used Nottingham to ferment, this beer was unremarkable during bottling day... but it always improved during conditioning. Yesterday I noticed a...

Shenanigans...

Hey there, this is one of "those" beers that REALLY needs to age in the bottle before it's ready to drink in my experience. Wait at least a month before opening the first bottle... (seriously, I drank a lot of green batches before I realized if I just would have waited to crack open that...

I would echo what's been said, and add one more thing. Tying to harvest yeast from bottles of those commercial beers that you like. Nothing beats tasting your own recipe(s) as they get close to what you taste off the store shelf! ( ;

I haven't experienced a stuck mash like that yet... sorry to hear about your troubles. I've heard of a stuck sparge before but haven't experience that either. If I did experience one or the other though... I think I might be inclined to just blow real hard into the drain hose on the mash tun...