Search results

boil it longer if you have time. Only side effect I see is increased color, which won't matter for a RIS

I'd go Columbus @ 90, Cent @ 60, Cascade @ 30, Amarillo @ 15, Amarillo & Cent @ 1, and just negate the Simcoe dry hop. Should be delicious! Cheers!

I wants my hops! I need...the precious. :mug:

Wildwest, I always dug that pic from Denny's Evil Concoctions avatar! Do you know what the original source is?

Munich or Vienna additions for APA and IPA are always good in my book!

If you like Pliny then that beer has sugar added at boil. I did a pound in my clone attempt and it turned out great. I would only have one bittering hop addition. I like to boil for 90 min but not add my first bittering addition until 60. That way I can check how my boil off is going and adjust...

Yea, I think my eyes are bigger than my...mash tun on this current buy. I just picked up a pound each of Amarillo, Sorachi, Centennial and Falconer's Flight and I'm down for 17 more pounds on the group buy :drunk: I'll probably be good for a couple years! Got the vacuum sealer this weekend so I...

Looks pretty good to me. I like the Nelson and Motueka being on there. Could be useful to have a good, clean bittering hop on there like Magnum or Galena. Maybe Nugget. Could add a Willamette or Mt Hood; something more useful for the non APA or IPA brewers. Educate me on this - when exactly...

My cooking skills have increased greatly with that little sucker. I gotta say, god forbid I one day break that bad boy but if I do, I'll definitely be buying another

Red Brick Double IPA and it's terrific!

I agree. Just bought a six pack the other day and it tastes a little oxidized. I checked for a "best by" date when I purchased but didn't find one. Overall though, pretty decent. I'm second guessing myself now if that oxidized flavor isn't just what it's supposed to taste like!

Yep, you sure can! I haven't read anything that implied a change character for lagering under pressure vs not. I'm doing the same thing right now and I just purge the keg, hit it with enough pressure to seal, then let it sit. I'll probably lager for 6 weeks, so I'll just wait and for the last 3...

Sanitation isn't really an issue with dry hopping so don't worry too much about that. I generally dry hop for 7 to 14 days. I would think somewhere in that range you've dissolved all the oils and then the hops are just hanging out. What did you read about issues with dry hopping too long? I...

I think a degree in Industrial Engineering would pair well with ambitions to work in the brewing industry. Or Manufacturing Technology along those lines. Maybe something specialized in Biology to deal with Yeast. I found that step 1 of growing up was freaking out that I didn't know what I...

Glad to see Zythos getting some love today! I wish the Motueka would have made the cut; that one sounded interesting to me. Who am I kidding though? I'm already not sure how I'm going to sneak 16 pounds of hops into the freezer without ole SWMBO pitching a fit! Maybe I'll package the hops in...

Whoa, forget this 1/2 lb talk. We need to move some volume here! Daddy needs his Zythos! :D

I was reading about the new Zythos hop blend (Simcoe, Amarillo, Citra, and Palisade combo). Could we add that to the spreadsheet for the contract buy? Is anyone else interested in it?

OLDBREW, I saw that article the other day and did find it informative. However, it is also the article that misled me slighty, because I didn't connect the dots about the volumes he was using (or hence, the grist ratios). It seems to me his numbers and charts are only accurate as long as your...

On second thought, after review some info on conversion efficiency based on mash thickness found here (http://braukaiser.com/wiki/index.php?title=Understanding_Efficiency#Conversion_efficiency) I think we may be significantly off based on your mash thickness. If you are doughing-in with about...

I've recently been reading into Parti-gyle so I'll take a stab at it. Assuming your numbers of 523 points extracted over two 6 gallon runnings (12 total) is correct, I get about the same as you. Per Mosher (Radical Brewing) I will assume that the first runnings contain roughly half the sugars...