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My first two attempts used Amarillo, but I'm going to try brewing it with Palisades next time. The OG you shoot for will depend on the yeast you use in order to end up with a 6% ABV result. My recipe produces an OG of 1.061 or so, and usually attenuates down to 1.012 for a final ABV of 6.2 +/-...

I've been experimenting with alternatives to corn sugar for bottle conditioned beer. I like bottles because they are portable, self-contained single serving containers. When I bottle, I feel like I'm putting up canned fruits for the winter, like treasure for later. I can see how much I have...

I meant "caramel-y-ness". In case there is such a word, it should be spelled correctly, at least!

Hmm. I did a similar experiment making a DFH 60 Min clone without crystal, substituting Munich instead, and it turned out quite different than my prior attempt, which was pretty close to the real deal. I don't think I'd recognize this version as a knock-off of the original, even though it's very...

I like your idea of carb'ing at lower volumes, but some of my beers are perfect at 2.3. A bit of a dilemma. I know I have a temperature issue. My cellar only gets down to 73 F in the summer with the AC off in the house. I am working on getting an extra fridge that I can rig with a temp...

I think that's the problem. To test it, I cracked open an IPA that I bottled 8 months ago using priming sugar, and it was perfectly carbonated. I have a batch of ESB that I split evenly and carbonated with corn sugar and DME. That was 6 weeks ago. I'm going to store a few of each and see how...

I measure exactly the amount spec'd by Beersmith for 2.3 volumes. Most of the time I use priming sugar, but I've experimented with a volumetric equivalent of maple syrup. I wonder if maple syrup takes that much longer to attenuate? It's perfect at 6 weeks, but overcarbed at 10-12 weeks.

I have a recurring problem with bottle conditioned beer. 4-6 weeks after bottling, the carbonation is perfect, yet another month or so, and it starts getting waaay too fizzy. I don't have a way to chill that much beer at (I brew 6.5 gal batches every 3 or 4 weeks), and my cellar temp is hovering...

I meant the freezer for 30 minutes. Duh. Why is it my errors only show up after I post? :)

Yeah, I can put any of my bottle-conditioned beers in the fridge for 30 minutes and they'll pour crystal clear. But if I leave them in the fridge for a day, they cloud up with a protein haze. My question is: Will cold crashing before bottling reduce/eliminate the chill haze?

In my latest iteration of this, I used 87% 2-row pale malt and 13% Munich, no crystal. It's got another week or so to condition, then I'll post some results.

I cool all my samples to close to 68 degrees, but if they're off a little I use Beersmith to make the corrections. I'm going to take some time this weekend and recalibrate all my kettle volumes and measurements (again!). I might also invest in a more accurate hydrometer.

Oops. Math issues: 399 / 6.45 = 62 points, and I measured 58, so I'm off by 4 points.

I'm having some really frustrating gravity/volume issues that I just don't understand. Today, I started with a pre-boil volume of 7.68 gal, and a pre-boil gravity of 1.052, both corrected to 68 degrees. As I understand things, the total gravity points in the kettle are the product of the preboil...

Wow, this is a long thread on DFH 60 Minute (assuming it still is). Just saw a video of Sam featuring their 61, and his brewmaster mentioned the hops used in 60 as Warrior, Simcoe and Palisade, not Amarillo. I love Amarillo, but I'll be interested to see how Palisade works next time.

It's a 1.048 gravity ESB. I used a 2 qt starter of WLP022. Activity is increasing nicely later today, so it sounds like I should be OK. Thanks for the feedback.

Normally when I transfer cooled wort to my fermenter, I open the valve on the boil kettle and let it splash over a slotted spoon to aerate the wort. Yesterday, I tried something new to avoid transferring all the trub into the fermenter: I siphoned the wort off and, while it still tried splashing...

When I was first trying to sort out the efficiency issues a few months ago, I created a little spreadsheet that shows me what the actual extraction rate would be for each type of grain based on its potential, rather than simply using averages. If I can develop a predictable efficiency rate for...

OK, I'll bite. How do I parse the results to determine the culprit? I haven't figured out how to do that. One thing that's different in my latest session is I was mashing quite a bit more grain than usual, looking for a higher gravity. So, the mash was thicker. Also, in contrast to previous...

OK, time for another chapter in my elusive quest for efficiency gains. I've been averaging 72% using Denny's hose braid, then subsequently with a new copper collection manifold I made following John Palmer's guidelines. No difference, really. I have been watching the crush like a hawk, even...