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Here is the recipe, I made ~6 gallons and then made a second running beer with this as well. 37.5% 2 row 25% Marris Otter 18.75% rye malt 6.25% crystal rye 6.25% crystal 90 6.25% honey malt Mash @145- 30 minutes then decoct up to 155 for 30 minutes Mash out at 170 for 15 minutes 1...

I will try and remember to get it up when I get home.

Full disclosure: I already did this... I was looking for a new and exciting take on a ryePA so I thought about what rye meant to me. I immediately thought of spice and rye bread and that got the ball rolling on a recipe. Using a basic RyePA recipe with a few substitutions for flavor (MO...

Mechanical engineer here: To mathematically/thermodynamically tell you why this is a bad idea we can assume the water inside the pressure vessel is ideal. And while it isn't exactly the right law to use, it will suffice to use the ideal gas law== PV=RT, with R being the universal gas...

I tried to ferment an orange juice/pineapple juice cider thing a while back... It did not go well. After almost a year (I saved some after my initial attempted taste bud murder, you know, for science..) there was still a wicked orange juice flavor to it. And not in the good family way either...

Yep

I keep mine rather simple. 8# 2 row (I prefer marris otter, but I have a butt load of 2 row...) 1# Belgian biscuit 1# English crystal rye 2# honey malt 1# chocolate rye Mash at ~150 for a few hours .5 cascade 60-45 1 oz fuggles 45-30 1 oz UK east Kent goldings 30-0 1 oz UK east...

This is more or less what I want to do.. . Well done man.

I added to secondary, and it is about 2/3 cup for 2 oz. Next time I might go up to 3 or 4 oz.... And next time might be this weekend. �� And you should really get a cheapo scale man. I think I spent like $12 on mine, way more accurate than guestimating...

If you coarse crack your favorite Java bean and add it to keg/secondary/primary you will effectively be using your beer to cold brew the coffee. I added ~2 oz to one of mine and got rave reviews.

I used 1.5# of cherry puree (from NB) in a 5 gallon batch (secondary)and they came through nicely. I would suggest something less hoppy than an IPA, that way you can showcase the unique profile of the nuts/needles/cherries (maybe a nice pilsner or maybe a hefe...) As far as the needles and...

Dude! I just brewed a Rye-hefenweizen Lager using loads of Rye and Wheat, the Weistphaner yeast and then a Lager yeast using some well timed cold crashing. I am excited to see someone else trying to blend the flavors of different beers into one super beer. Good luck!

If you look at the pictures posted by stpug, there are some good ideas. If you turn the elbow so it isn't pointing straight down, maybe 20* to either side then run a length of tubing to the gutter/add more elbows to get the tube to the gutter you shouldn't need that fancy elbow. Alternately...

Give her a taste and add some more if needed. I love all the biscuit malt, brilliant idea. Did you add spices?

I have been wondering the same thing about the GMO grains...

Not to mention you will get much better heat transfer from the moving air than you will from stagnant air. Making your cooler more efficient.

Like good. I would be worried about the lack of airflow around the burners and that they are sitting on that 2x4. But other than that I like it.

Yea, I composted a bunch of grain last year for my garden and it has worked miracles for my veggies. I guess I was impatient and just wanted to continue the life cycle of beer. Oh well, lesson learned.

Indeed. Thanks guys.

I was using all the dregs of fermentation as well as spent grain. I didnt know that bit about the compost heating up, but it makes sense. It sounds like I steamed my roots and burnt my plants to death. Maybe, if im lucky, the rhizome isnt dead.... Thanks for all the help and advice...