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Well, I guess I'm equating more like an overall efficiency. Ie; hitting temps, hitting gravities more accurately without as much room for error. I don't disagree with you. It is quite possible that my efficiency (mash) rose when I switched to a false bottom. I'll edit out the efficiency...

Good morning, HBT'ers. I've been brewing for just over 1yr. Started with all-grain right off the bat. I use a 10gal Igloo as a mash-tun - initially fitted with a sink hose but recently upgraded to a false bottom ($44- at my LHBS, well worth it! I saw an increase from 69% to 79% efficiency)...

So, do I purge with CO2, rack, and seal? Or actually hit it with some CO2 after sealing?

So, I held off on brewing this batch this weekend. I did, however, brew a 10gal APA with my brother - great brewday, hit all of our numbers with no sweat. My reason for holding back on the RIS is, I'm still kinda bent on using the Belgian yeast as does Boulevard. I can remember sharing Dark...

After doing some reading, and based on the availability at the LHBS, I am going with WLP007 Dry English Ale. I must admit though, I entertained the idea of using my second generation Conan but quickly declined since the attenuation is very questionable still. I've got to remember going...

Fudge!! My LHBS only has Safbrew T-58 as for Belgian yeast. Does anyone have experience with this strain? I have read that it's more on the peppery side and lacks the fruity flavor that I was hoping for. Yikes

I forgot to mention adjuncts - Brown Sugar and Dark Brown Sugar. Those are listed on Boulevard's website but, as with everything else, they didn't list quantities. I'll have to do some more homework as far as those additions because I've never used them before.

I agree pretty much entirely with your thoughts! Boulevard actually uses a few more grain varieties which I dropped. I played with the percentages until the SRM and gravity met the style guidlines. I def wanted to incorporate Special B, which they don't use. As for the hops, haha, yes...

Thanks m00ps, I hope I can share with the fam (beer freaks) over the holidays. My intention with the Special B is that, combined with C120L, I'll get a great dose of that dark-fruit/plum/raisin flavor - I've read that that combination will achieve that flavor and have recently confirmed it from...

Hey all, here's another shameless 'is this gonna taste like beer?' post. This will be my first attempt at an RIS. The recipe is loosely-based around Dark Truth Stout. I'm hoping for that glorious plum flavor that hides in my favorite stouts. Here goes: 15# Pale 2-Row 1# Roasted Barley 1#...

13# American 2-Row 3# Vienna 1# Carapils 1# Flaked Oats 1# Corn Sugar (1tsp Gypsum, 1tsp Cal. Chloride, 1 capful Lactic Acid added to strike water) Single-infusion mash at 149F for 60mins. Lauter and Sparge for 60mins to collect 7.5gals of wort. @60mins - 1.5oz CTZ @10mins - 2oz...

Oh yeah, what is your temperature?? That strain likes the low to mid 60s to begin. I set my controller to 62.5F allowing for a higher temp (maybe 64-65F) inside the carboy. Then I raised the temp slightly over the first 7 days to reach about 68F.

Hmm.. I would imagine that there is close enough cells in there to get the job done. I guess time will tell on this one! Good luck

I've brewed 2 batches with the YeastBay version of Conan and here is my take so far: The starters smelled glorious but I'm not entirely sure that the aroma or flavor of the yeast remained in the finished beer due to aggressive dry-hopping. Also, it is said that successive generations of this...

^^ Great minds drink alike! Lol, but seriously, I second Quakers opinion on both the grain adjustment and pushing the 20min additions to the end. Sounds delicious. Good Luck!

Uh-oh.. do you mean adjust the pH with the grain in the MLT??

First thing to do about that leak is change the O-rings on the posts, especially being that the kegs are used. O-rings are dirt cheap and if that doesn't solve it, replace the QD I guess. Good luck!

So, the BigJuicy is carbed-up and the results are in.. This beer is amazing! The best I've brewed yet. I'm going to have to show some restraint though; I want to see how this beer evolves in the keg. I actually brewed the same recipe again yesterday with the only difference being water...

Hmm.. I'm not sure if the fusels would be created that early. In my experience, my temps got out of control a couple days into fermentation. I came home from work on one occasion and the fermenter read 74F, It smelled like banana whiskey lol. One sip was enough for me to dump the entire batch...

I've experienced this same boozey/hotness in a couple of my DIPAs. I brewed the same recipe a dozen times so I was able to cancel-out the ingredients as a culprit. The fusel flavors are from the US-05 fermenting over 70F. In what atmosphere are you fermenting?; Room temp? Controlled chamber...