Search results

Brewzilla 3.1.1, I always get my water a couple degrees over strike temp and then pack the grain in. I haven't seen any difference in efficiency whether I throw in all at once, or in steps, as long as it's agitated.

Hi! After having three Allrounders fail on me in the last two years, all with a small vertical crack (about half an inch long) towards the neck end, I was wondering if anyone else has experienced this. I spoke to the seller at MoreBeer Pro and they claim to not have had any issues like this...

I have a standard Honey Hibiscus Saison recipe I brew, where I add 2 ounces to the boil with 5 minutes remaining for color, together with some vanilla. Then I add half a gallon of strong hibiscus tea to the secondary (I brew the beer a few points stronger for this purpose). Gives it a very nice...

Just bottled my saison that I brewed with local honey and white peach puree. It's really nice!

I have no experience with Lutra, but I've brewed a bunch with Voss dry yeast from Lallemand. Mainly on my house Pale Ale, to which it lends a beautiful orange zest aroma. Recently also used it for my WC IPA and it chewed through the 1.072 wort in four days at 29C. Might be the best IPA I've made...

Cliff Jumper IPA. 7%, 70IBU, Simcoe, Amarillo, Citra

5 Gal batch? 8 lbs Pale 1 lb C40 2 lb Wheat Mash at 65C for an hour 1oz Warrior @ 60 .5 oz Columbus @ 30 min 1 oz Citra @ 0 min Either whirlpool or dryhop with the Citra / Amarillo / Galaxy Gonna have a fruity aroma with a crisp bitter finish

Love that movie man! Brick Top!

Yeah we actually buy the guy's pigs for our restaurant!

Mine go to a local pig farmer, those mofo's will eat anything

Haven't gotten to it yet honestly, but based on the little research I did you can make a decent conversion between grinding it fine, cooking it and either split the base between the cassava and malts or using amylase enzymes to kickstart the ferment. Any other cool local ingredients you've used?

The result! Honey Hibiscus Saison at 4.8%

Hibiscus Honey Saison at 4.8%. Wasn't happy with the level of Hibiscus flavor and I overshot my gravity by a lot, so I added a gallon of strong Hibiscus tea with my gelatin fining.

Yeah we brew semi-commercially, with at least 30-50 gallon per month. But with the limited space we have for temperature controlled ferments and no budget for a glycol system, I'll probably go cheap & efficient and upgrade next year

Hey everyone :) I've been brewing for about two years, with a brew at least every other week. I'm looking for the next step up in FV from my regular Fermonsters. Conical would be nice, as would pressure fermenting, as long as they fit side by side in my chest freezer. Any advice on what (not...

Brew went well, vanilla (1 bean scraped in 2 oz overproof rum) went in at flameout. Going for a subtle background flavor, we'll see in a few weeks :)

Yeah that's what I was thinking @Coastalbrew ! We have Madagascar vanilla, I brew in a restaurant and we have loads for the pastry department. I think I'll give them a head start and get them soaking in some overproof rum right now and then toss the whole thing in at flameout. I'll keep you guys...

I just pour relatively high from my kettle and it works just fine

Cool! I've done a similar process for the raspberries, getting those couple extra points. For the hibiscus addition on my Honey Hibiscus Saison on monday, i'm thinking of adding 3.5 oz at flameout (11 gal batch) and then using 4 cups of hibiscus tea for my gelatin addition during the cold crash.

That looks great! Mind if I ask how you added the Hibiscus, since I'm brewing one on monday ;)