Search results

I think I had the wrong recipe... the one I have now looks identical at first glance and says HBT in the title... and the pale malt lines up. It says though batch sparge with two steps (drain mash tun 2.97 gallon) of 168 degree water. What does that mean for the mash/sparge phase? it has me...

also it looks like the recipe I downloaded calls for 4 pounds 6.1 oz of pale malt but reading her recipe on this forum for her 5.5 gallon batch its calling for 7 pounds.... so there is something wrong here somewhere.

I take that back, its requiring TWO sparge steps, with 168 degree water 1.9 and 3.23 gallons, but its not saying "yet" for how long each. I was under the understanding batch sparging was just one extra step, not two, although its not that big of a deal.

watched a few of the videos... it appears the search function was just not acting correctly... I found the recipe for a 3 gallon biab and opened it, converted, and saved. Next question, it says that my mash water is 8.61 quarts of 163.7 degree water and my sparge is 5.13 gallons at 168 degrees...

Going to brew yoopers oatmeal stout as my first all grain brew day. I will be using a 10 gallon round cooler MT. I have downloaded the free trial version of beersmith but cant seem to figure out how to enter all the recipe stuff in so it gives me the directions and everything. Also not...

very interested but I only travel through the west side of cinci occasionally.

So without reading the whole thread, is there a variation that has become more popular than the original recipe? or should I just brew the first batch using the OR

I plan on making some of the gelatin based glue as that seems to be pretty good stuff. I would like to use something very similar to whats below. Its the family crest and a maltese cross (I am a fireman) all mixed together. I will obviously get rid of the words and numbers. I would like...

me too!!!

Sun king for sure

So how am I supposed to taste it to figure out proper backsweetening if I wont know what it will taste like for a year?

Can I add another question to this instead of a new thread? Would I cause any harm by picking another couple of cups of dandelion and making a really strong tea with them and adding it to the existing batch that's a couple months old at this point to try and boost the dandelion flavor?

ok.... I think I am going to bottle and be done with it then, worst case if it still has that bite in a while is using it for topping off. We both really like it even dry if it were to not have that bite, so it sounds like that's an aging problem which I can handle.

No I meant sour as in yucky sour.... Definitely not a pleasant sour, but doesn't seem to be rotten sour either.

I am going be making the jump into all grain soon, but even if that takes a while the process has lead me to look into water quality. I have only done one batch at the new place and it was done with water that came through my softener. I don't particularly care for the taste of the water...

I have a almost two month old batch of dandelion wine that is about done cold crashing right now... Its really really clear. The problem is when I sample it I get some pretty aggressive alcholol notes and hardly any of that "liquid sunshine" flavor coming through at all. Is this something I...

So I tasted this the other day and it smelled a little off (expected), but what I didn't expect was a somewhat sour taste.... Note sure if that's normal or not? Either way, I measured the gravity at just below 1.10, so I pitched some sorbate so I could stop the fermentation and keep it...

I started 5 gallons of this this evening..... I was wanting around 8.5 % but somehow I ended up with a PA of 10%..... Well maybe not "somehow" I put 4 gallons of juice in, and 5 cans of concentrate.... (meant to hold one back for a gallon side brew once the yeast started going, but got in a...

Ill follow too... A thing to comment on though and I hope if I am wrong others will set me straight, but adding the extra pound of sugar did NOTHING to counter the extra rhubarb you added.... All of the sugar will be fermented out into alcohol so by adding the extra pound all you did was raise...

Back to the top... with the same question other has asked.... Could this be done with a freezer? I understand the water to air exchange is not efficient but I was considering a super small freezer and filling it up with treated glycol/antifreeze.... that would have full contact with the sides...