Search results

I started listening to that podcast this morning. Wayne mentioned that CCB does not age Hunahpu over cedar. Good to know.

How did you aerate? A 14% ABV beer needs pure oxygen injection. Otherwise, you're about as attenuated as you're gonna get. Champagne yeast is generally added in order to eat up the priming sugar during bottling. I would venture a guess that the airlock activity you're seeing is a result of the...

I don't know what kind of calculation Beersmith uses, especially since most SRM scales only go to 40 or 50, but I'd venture a guess that CCB was using Beersmith during their 5gallon pilot batches! I actually was having trouble with the SRM going too high, if you can believe that. I envy your...

More from the CCB blog: Post # 50: What does this tell us: Zhukov is aged on toasted cedar. Crazy right? Capricho oscuro may be an early forerunner to Hunahpu. Post#71 What this tells us: Skibb's finding of the Mayan Imperial recipe discussion is an accurate early...

Sounds like we're getting pretty close. Word on the street is that their house yeast is Thames 1275

Humor me for a moment. Let's assume for a moment that the recipe used today is relatively unchanged from the recipe posted in the blog for a Mayan chocolate stout. That recipe seems to indicate that the mash tun is not emptied and refilled three times. I'm just having a hard time understanding...

Skibb, that is some excellent information! Base malt as <50% of the grist!? That's insane! I didn't know you could do that. Do you think that contributes to the viscosity? I have some additional information, second hand from a guy that kind of knows a guy that works at CCB, so take it for what...

Found some additional information here on HBT about this beer. Relevant discussion begins at post #53

Skibb, Oophaga: Hunahpu is sold as a base beer, and also as various barrel aged versions, including bourbon, brandy, and rum. All are fantastic! Skibb, the reason I asked about champagne yeast is that the only other big beer I've done was from a kit, and it had me add champagne yeast to...

My questions: 2Row or Maris Otter? 1.030 seems really high for FG. Your thoughts? Any point in 3 hop additions, or shall I just dump hops at 60 and call it good? Yeast Nutrient, yes or no? Should I add champagne yeast to secondary to dry things out?

Recipe Type: All Grain Yeast: Wyeast 1275 Yeast Starter: 2L Batch Size (Gallons): 5.5 Original Gravity: 1.112 Final Gravity: 1.029 IBU: 75 Boiling Time (Minutes): 120 Color: SRM 76 Primary Fermentation (# of Days & Temp): 14d @ 60F Additional Fermentation: Age in bottles as long as you can...

5g - American Red 5g - Cascade SMaSH 5g - Porter 5g - Hefeweizen 5g - IIPA 20634.5

Curious how you got your FG so low. I'm in planning for a similar beer, but Beersmith can't get me any lower than 1.029.

-

-

Controversial title? I'm in the planning stages for a beer with a friend of mine. His wife has been having some health problems as of late, and as a result can't consume barley, rice or yeast. Problematic if you like beer. Personally, I wouldn't know what to do with myself. It's not a gluten...

Hey y'all. This is one of my first recipes built from the ground up. I know I made a mistake with my aroma hops (used bittering instead of aroma), and I could tell when I racked to the bottling bucket. I took a sample and it tastes like really bitter hops in water. Hopefully it mellows out with...

That looks good. So how would you hook that up? GPIO to Relay to heating element? Then control on/off through the RPi? Still learning, bear with me :ban:

Old thread, I know... Anyone ever think about having one of these powdercoated? I believe they have high temp, food grade materials available. Weld out the botom to seal it and boom, 55gal MT, HLT or BK. Even fermenters. For about $25 locally on craigslist, plus powdercoating and free welding (I...

Hey y'all I'm just enamored. I'm going to get started on this and try to follow along. I'm a mechanical engineer by trade, and have some Python experience, so hopefully I won't get too far underwater. But I digress, I actually have a question for you. Brewman!, you mentioned that you're using...