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I figured I would update this thread too - I posted what I ended up going with in the Recipes forum. Just in case anyone is interested.... So I brewed my red this last Friday (11/23/12) and made some changes based on what I had in my grain bin. 75% RO water and 25% tap (Huntington Beach, Ca...

So I brewed my red this last Friday (11/23/12) and made some changes based on what I had in my grain bin. In all honesty though I think that this may be exactly what I was after. 5.5 gallon batch 7.5# Pale Malt US 2-row 2.5# Munich 1.5# Vienna 12oz Melanoiden Malt 8oz Crystal 40 8oz Crystal 60...

I agree with nberna19's preference that a black IPA should be just that - an IPA that's black. The dehusked carafa 3 will give you an ever so slight roastiness that is wanted, but not too much. IMO, when you start adding that much roast flavor you are really just making a really hoppy stout, or...

Im very interested in doing an all Vienna lager too. In fact, I think that you have just peaked my interest enough to brew 1 this weekend. This sounds great. A decoction is taking a thick part of the mash, with little liquid, and boiling it before returning it to the mash to raise to a...

No if kept above 140f. Just wrap it in a sleeping bag and a bunch of comforters and it shouldn't drop that much at all. I've done 2 overnights now and I can keep it within 5-8 degrees of my target (151 +/-) over 8hrs.

Yeah, I agree with this for 95% of dogs. Most of the time there are very telling characteristics from each breed that can be picked out. Every once in a while there are those mixes that either look like another breed or are just an odd combo. I love Aussies - best dog(s) I ever had. Had a...

Yeah, we really did care so much about the actual percentages, more just what she was mixed with out of curiosity... Either way - a few bucks, a couple of cheek swabs and some postage was worth it. A great dog is a great dog in the end regardless.

We did it. Got the test from that magazine, Hammer & Schlesinger, or whatever its called.... It was $60 or so. Got a pup from the pound and she just looked like a pit pup that never grew and with big ears. Turns out she's 75-80% Staffordshire Terrier and 20-25% Boston Terrier. She is a great...

Too bad she

Me and the Mrs. At OC Brew Fest at Irvine Lake last year.

Code please!

Dollar Bill

So here's a quick update. I took a hydro reading today (day 15 after pitch) and she seems to be stalled out at 1.030. The OG adjusted for the juice was just about 1.100, but this still seems like too high of a final gravity. Will it come down more? I'm gonna check again in one week and see where...

Ah, yes - I see how that looks confusing. I edited it to have it make more sense. I just copied and pasted that part from my original post in the sour forum. Yes, I pitched the S-05 after about 55hrs of strong lacto ferment. I did taste it first and it had a nice tart acidic flavor. I...

Thanks for the replies. I ended up making a 2L 'starter' (did a mini BIAB mash) and injected pure 02 for about 20-30 seconds into it. I pitched the US-05 and had it going strong in about 6 hrs. I pitched this at high krausen into the carboy with the lacto (now cooled to about 65f). For those...

Oh, ok. I thought you were saying minute rice in general. I've got no experience with the walmart stuff myself, but good to know. No say on the brown rice. It should have the same extract potential, but I'm not sure about the flavor impact.

Why do you say that? Just wondering since that is all I've used for 3 batches and I've had nothing but rave reviews. To me, the rice should be just for a slight ABV boost and shouldn't contribute much flavor anyways.

Hey all, I posted a question about my Berliner in the sour forum to no avail. Perhaps I'll get some help here. I an going to be pitching my US-05 into the carboy that was inoculated with my lacto culture 48 hrs ago and has been fermenting vigorously since at 110f. I purposely did not oxygenate...

Kegged my third batch of Cream of Three Crops and washed the WLP080 to end up with 4 mason jars for future batches. Also, made a starter for the Sacc (1007) pitch of a Berliner Weisse that was inoculated with lacto yesterday. Gonna pitch the 1007 tomorrow

Brewed this up yesterday. First bacteria inoculation, first no sparge, first no boil, first no chill. What an easy brew day. Went for a more traditional gravity so I cut the grains and hops down a bit. 4.5# pale us 2-row 3.5# wheat malt 0.75 tettnanger Protein rest at 118f for 20min. Sacc...