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Great job! This has become one of my rotationals on tap... SWMBO loves it, so that's a plus!

Happy brewing then! Sorry I realized I didn't answer your initial question about mashing temps. I shot for 154 for 1 hour, but I was trying a new method of mini mashing...I started at 154, and it got up to 159 for at least a half an hour of the mash. :smack: I managed to slowly get it back...

I agree with @planetscott. My experience with chocolate malt is that it will definitely give it more of a roastier flavor. The brown malt in this grain bill is actually lending more color than anything, and a great nuttiness/toffee flavor. If you want sweeter, mash higher like I did (by...

I do that exact process and the end result is always great tasting beer. I wouldn't worry about it. The way I see it you have more opportunity to introduce unwanted oxygen in your beer if you siphon and rack to a secondary.

Side by side with maduro on the left, and my recipe on the right. It came out great! Obviously color isn't as dark as maduro, and not as clear, but I personally love a hazier beer. Taste notes: Mine: light, creamy mouthfeel. Finished with a sweet caramel - nut flavor. Very slightly roasty...

I agree, and just keep it simple. I've dry hopped in the primary by just waiting about 7-10 days after pitching the yeast(or until I see barely any activity), and just dumped them right in, no bag necessary. You can leave them in for anywhere between 1 and 2 weeks. After that, there really wont...

Good response, thank you!

Does anyone object to the idea of brewing this up and pouring a good amount of Whiskey into the keg at the very end? Making it more of a "Whiskey and Rye?" I have not brewed this one yet, so I'm not sure if it can be the type of malt profile to support a decent whiskey flavor.

Thanks Breezybrew, I actually sent them an email today just hoping for some more info on the base style as well. I know "smooth" isn't much to go on...haha...but I'd say it would more closely resemble an English strong ale. A very nice hazy brown look, but with a creamy mouthfeel to it. The oak...

Has anyone tried to clone CCB's El Murcielago?? I tried it on tap at CCB for the first time last week, and WOW! I've never had a tequila barrel aged beer before. Not to mention, it was incredibly smooth and well balanced. I would absolutely love to try my hand at cloning something even...

I would be very interested to know if someone on this thread can chime in on this as well. Gas efficiency would definitely be my biggest deciding factor when I buy a burner also.

EXACTLY. Try to understand where they are coming from - what looks like delicious beer fermenting in a carboy to us, might look like a weird/off-putting science experiment to them. It doesn't sound to me like your landlord is against brewing beer, she just doesn't want to see it, or have propane...

I brewed this on Saturday, Feb 7th. I am a partial mash brewer, so I converted the recipe to extract + grain. Here's what I did: 5.5 lb Pale LME Mashed the following for 1 hour at 154 degrees: 18 oz Caramel 60L 4 oz Pale Chocolate Malt 8 oz Brown Malt 10 oz. Victory Malt 12 oz. Flaked...

Take a trip out to Tampa, only 1.5 hours away. I just went over there 2 weeks ago and was blown away by craft beer scene. I'll give you more info if you like...right now I'm ok mobile and too lazy.

Seahawks 38

Seahawks 38

That's interesting.....any reason for that use of yeast?

So when I keep hearing about yeast "washing," all it actually is, is adding sanitized water to the yeast cake?

How about yours? How did it end up?

How'd it turn out? I will be trying this one as my next batch.