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  1. J

    Toasted Marshmallow Flavoring

    How much of that syrup did you end up using in a 5 gallon batch? The entire 1 cup of sugars worth?
  2. J

    Berliner Weisse Fruitpop in Hell (Heavily Fruited Kettle Soured Berliner with Lactose)

    Do you have a tested/good method for adding rhubarb to beer? I was thinking about doing a rhubarb strawberry sour as well, but rhubarb seems like a trick one to work with - I was thinking sanitize, freeze, thaw, blend, put into secondary and rack on top of?
  3. J

    Is it time to toss my kettle sour, or should I ride this one out?

    Was planning on brewing a gose...this is my second time kettle-souring; first time went great. This time I accidentally skipped the step of bringing the wort to a boil after mashing/sparging, which I think is where my trouble began. Mashed at 150, sparged at 175, collected 7.2gal of wort in my...
  4. J

    Picked up some instant grits to sub for some flaked corn;worried about some of the other ingredients

    Great, thanks for the reassurance everyone! Mash water is heating up as we speak.
  5. J

    Picked up some instant grits to sub for some flaked corn;worried about some of the other ingredients

    Hmm apparently Ferrous Sulfate can cause metallic off-flavors at concentrations at or above 1.5-3 mg/L. Hopefully there's just a tiny amount in the grits...
  6. J

    Picked up some instant grits to sub for some flaked corn;worried about some of the other ingredients

    I'm brewing a Citra cream ale tomorrow that calls for 3 pounds of flaked corn. The HBS was all out, but a quick google search suggested instant/quick grits as a good substitute. So I picked up a few boxes of instant grits from the grocery store, but after looking at the label, there is more in...
  7. J

    Wake and Hop Coffee IPA (Rogue Cold Brew IPA clone)

    If I was going to add grounds to 2ndary, I'd want to do it no more than 36 hours prior to bottling - if the beer sits on the grounds for longer than that, I think you'd start to get some off flavors. And then I'd have to worry about the coffee grounds clogging up my siphon and potentially...
  8. J

    Wake and Hop Coffee IPA (Rogue Cold Brew IPA clone)

    Thanks, I didn't realize HBT had an official recipe database - I'll look into adding this. Coffee malt is just a roasted malt, I think Simpsons makes it. ~150L, here's the description from NorthernBrewer: "A dark roasted malt on the lighter end of the chocolate malt spectrum. It will impart a...
  9. J

    Wake and Hop Coffee IPA (Rogue Cold Brew IPA clone)

    Picture quality isn't great, but I'm really happy with how this turned out. The hop flavor is really well balanced, and I really like the overall grain bill. The head retention isn't quite where I wanted it to be, but then again, almost none of my beers are... The only other thing I would change...
  10. J

    Wake and Hop Coffee IPA (Rogue Cold Brew IPA clone)

    So, this has been a project of mine for some time - I spent some time attempting to "reverse-engineer" Rogue's proprietary hop varieties they mention in their recipe for Cold Brew IPA...
  11. J

    How does the addition of boiling water to a mash (infusion) not scorch the grains?

    Cool, thanks for the replies! As a follow-up, do I need to worry about my mash being so thick (1.12 qt/lb) at the start and so thin (1.83 qt/lb) by the end? Or is that just the nature of infusion mashes.
  12. J

    How does the addition of boiling water to a mash (infusion) not scorch the grains?

    Hey all, I don't have a ton of experience with infusion mashes; I've done them once or twice with mixed results. I'm planning on brewing a Czech pilsner this weekend with the following mash schedule: Step 1: 146F for 35 minutes. 9.52 quarts strike 160F (1.12 qt/lb using 8.5# grain). Step 2...
  13. J

    Pitching yeast

    Do you know what the estimated OG of your beer will be? How many gallons do you expect to put in to your fermenter (you mentioned it's a 6.6gal fermenter, but you won't want to fill it up all the way unless you plan on using a blowoff tube)? These two things affect how big of a starter you'll...
  14. J

    Fermented according to recipe but cant help but wonder

    I think it's pretty common to start Belgian yeasts in the low 60s and let them ramp up (in a controlled fashion) to the high 70s/low 80s. Your beer will be fine (if not delicious!).
  15. J

    Storing ingredients (lots of questions)

    From my experience: 1. Ziploc, I'd say 3-6 months. Vacuum sealed, up to two years maybe? Pellets keep longer than leaf. I always go with the smell test - open up the hops a day or two before brewing and give them a whiff. If I'm getting cheesy notes, I'll toss 'em and swing by the HBS to pick...
  16. J

    Tips on water

    So did you just use 100% RO water, with no mineral additions? The result is pretty surprising - I was under the impression that a lot of those minerals/molecules were almost necessary at certain levels for flavor/fermentation.
  17. J

    Peanut brained

    I'll second the vote for peanut butter extract (here's the brand I bought). When I first starting researching peanut butter stouts, I wanted to use PB2 powder or roast my own peanut butter to remove the oils. But after reading about the hassle involved with the latter (and it's potential effects...
  18. J

    Reverse-engineering Rogue's proprietary hop varieties - Freedom, Rebel

    Hey all, I've been looking in to brewing a version 2.0 of my Rogue Cold Brew IPA clone, and I found some additional info on a few of their proprietary varieties (Freedom, Rebel, and Liberty) used in the Cold Brew IPA that I thought might be useful for other folks looking to clone Rogue beers...
  19. J

    Critique wanted - kettle-soured tropical IPA using WLP644 Sacch Brux Trois

    I've been interested in making a kettle-soured tropical IPA using WLP644 Saccharomyces "Bruxellensis" Trois for a while now. Here's the basics of what I've thrown together for a 5.4gal batch: OG: ~1.051 given 72% efficiency FG: ~1.008 given 85% attenuation ABV: ~5.7% IBU: ~60 SRM: 6 7lb 2-row...
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