Search results

My man, that is some good stuff right there. You have communication skills and left your ego out of it. Wanted to just convince people that it's easy. Then ease them into some nitty gritty. I have to say, one of the best videos I've seen on all grain brewing is this one: Just a guy with a...

And 100% of my mistakes still made beer. Go figure.

Seriously. People are only concerned with "I want to show people how much I undersand about AG brewing". It should be, "Let me explain this in the simplest terms possible once and for all so that nobody has to explain this again."

I was an extract brewer for a bunch of years. Then I walked into the LHBS and asked the guy for suggestions on a recipe for all grain IPA, not realizing it required a separate setup from what I had. In front of several people in line, he laughed and started lecturing me on the equipment and the...

Having the KK right now. It's dark dark dark copper, just short of black. Eyeballing it I'd say around 25-30 SRM.

Had their KK this past New Year's eve for the first time and unfortunately (but understandably) can't visualize it today. I want to say it was very dark brown to black. But my recollection is probably skewed by the description I read from their website that describes it as simply "Black". Let...

Sorry, one last question. What was the mash time/temp and boil time on something like this?

Right, got that part. And it looks like No.4 is about 300 SRM, which if used in place of No.3 puts the recipe at a pretty darn dark 33 SRM in Beersmith. So voilà, I guess. zc

Found the answer to my question at: http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert

Good point, was moving quickly and entered inverted sugar into Beersmith which is listed at 0.0 srm. Not sure what the profile of #4 or #3 invert sugar would be or how to enter that in Beersmith... Anybody?

Many thanks! This beer would be at 6.6 srm if I'm correct, but the version Pretty Things produces is black. Any thoughts on that? zc

Fantastic, thanks for that info. And thanks to the previous repliers. Really enjoyed poking around those sites, especially the barclay perkins blog. zc

There's a beer here in the Northeast being produced by Pretty Things called 1901 KK and it's a reproduction of a brew from London in 1901 taken from the original brew sheet, apparently. Anyhow, it's very good. They say the beer uses no roasted grains and gets the black color from sugar. Is this...

Hmmm... How do I make this more of a nut brown?

Which one of you know-it-all homebrewers can describe what this beer will taste like: 5 gallon batch 60 min boil OG 1.055 EFG 1.015 IBU 35 IBU/SG=.633 SRM 17 ABV 5.3% White Labs WLP005 British Ale (83%) 8.5# Maris Otter (5%) .5# Crystal 60 (5%) .5# Victory (3%) .3# Flaked oats...

I like the suggestion! But never been a big fan of butter, even on popcorn. Going to try this as-is with a yeast that fits the style and with any luck I'll get that toasty grainy chewy beer I'm after. If I don't, something tells me I'll enjoy drinking this anyway. Cheers!

This is along the lines of what I was going to put together. Was going to split 50/50 wheat malt and marris otter and then a small % Victory. However, I'm intrigued by the idea of a toasty dunkelweizen after reading jlpred55's reply. Would something like this make any sense? 55% wheat malt...

Anybody have experience using Victory malt in a wheat ale? Looking to add some to a recipe I'm putting together. I'm looking for a drinkable clean wheat flavor with big chewy mouthfeel and some toastiness. Maybe like liquid pizza crust or a toasted slice of a real grainy bread, if that makes...

I'm going to be brewing a fairly robust all grain american red ale the same day I'll be moving an imperial stout to secondary. For the stout I used 2 packages of US-05. The little guys worked it hard down to 1.030 and quit (close enough to target for me) probably due to lack of thorough...

Thanks guys. I'm increasing temp a bit and roused the yeast back into suspension (I think). Right now it's a tasty brew and has enough bitterness to balance out the sweetness a bit. If I can get it a bit further along it would be a bonus. Appreciate the insight.