Search results

I just kegged this and my girlfriend loves it: 14# 2-row .75# Roasted Barley .75# Crisp Chocolate Malt .5# Flaked Oats .5# Crystal 120 .25# Black Malt 2oz Nugget FWH .5oz Williamette 15 .5oz Williamette 0 I'm probably going to go with 1# chocolate and .5# roasted next time, maybe...

My last vanilla porter I split 2 beans lengthwise, scoop everything out, chopped those up into 1" segments and popped everything into the primary at the end of fermentation a week before kegging. No sanitation necessary. Came out awesome too, good luck with yours.

I made this a few weeks back and it was a fan favorite. 9# 2-row .5# Crystal 15 .25# Honey Malt .5oz Centennial FWH .25oz Cascade 15 .25oz Cascade 10 .25oz Cascade 5 .25oz Cascade 0 Mash 150 for 60. 1056 at 62*

Once I got my processes dialed, and started paying close attention to pitching correct sized starters into well aerated wort with closely controlled fermentation temps, I found that extended aging was only necessary for some of my more specialty brews. Generally for everything "standard" I make...

#2 was a dumper because I overcarbed all the bottles, lucky #13 was a dumper due to being just plain ol gross. It was my third all grain, no idea what happened. It was my second run at that recipe and was super bummed since the first one turned out really good. Everything's been spot on since...

I've been really happy with my Rebel Mill, but haven't had any experience with others outside of my LHBS.

Also from what i've read and just understand about sugar, if you add honey during the boil or early in fermentation - the yeast will just eat all the sugar in it without leaving the taste. You'd have to add the liquid honey late, in secondary or a keg to get the results you're thinking of - and...

Honey Malt (grains), not honey. And if I recall correctly you have to mash it, steeping it won't get the same results. As a matter of fact i'm drinking it as we speak. As I mentioned - it's not like you're taking a spoonful of honey every sip, it's more of a honey "sweetness" to it. Subtle...

I have this kegged, has just enough touch of honey sweetness. My first time playing with honey malt and i'm pretty happy with how it came out. I wouldn't think about using too much more than .25lb/5gal though. 9lb 2-row .5lb Crystal 20 .25lb Honey Malt .5 Centennial FWH .25 Cascade 15 .25...

I added 125ml to a vanilla bourbon porter I brewed which came out fantastic. I wouldn't think of adding any more than that though. I had a Makers Mark stout at Great Divides anniversary party that tasted like almost straight mm, I could barely drink it - maybe in the winter months it would be...

\m/

Yup, I just use my old 7gal brew kettle to heat up strike and sparge water.

Do all your prep the night before, i've finally figured out how great it is. I write up a template in my notebook with everything I normally record, so all I have to do is fill in the blanks instead of scrambling to do everything while writing it down. Also leave a space so you can record your...

Mashing a Chocolate Stout as we speak, then heading down to Great Divide for their 18th Anniversary Party. Anyone else in the Denver area going? I'll be that drunk guy there. :ban: http://greatdivide.com/blog/18th-anniversary-party/

I roll at 62* and blow off almost every batch. 5.5 gals in a 6.5 gal carboy, Williams oxygen stone setup, starters on a stir plate. Agreed with wierdboy, throw fermcap in there if you want to help lower your chance of blowoff. Otherwise let it ride.

Use this spreadsheet calculator to determine how much you'll need to use. Don't bother with 5.2 http://www.ezwatercalculator.com/

That's the place I was thinking of.

At least you didn't mash your cat.

I'm on the hunt too (I actually have my c02 tank in the car right now). I heard there was a good fire extinguisher place south of downtown, but they're only open during normal business hours during the week and i'm working in Westminster. For now i've just been doing bottle exchanges at the...