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I’ve been looking for one recently if you have one you’re looking to get rid of

I emailed Trillium last year about adding honey and JC wrote back to me and said they add it during whirlpool so that it kills off any bugs that may be in the honey.

Fort Collins?

Haven't brewed one of these yet but plan to soon. I know Jean from Tired Hands said in a podcast that they dry hop after aging on the fruit puree/vanilla for the milkshake beers. Any specific reason for the dextrose?

Salt Lake City?

The River North (RiNo) area has a bunch of breweries that are all within walking/short driving distance. My brother's friends own Ratio Beerworks down there and it is a pretty cool spot. Big open space with plenty of seating and an outdoor patio, plus they have a food truck outside every night...

So did you just do a 1:2 Sulfate:Chloride with a mash pH of 5.4 and use about 10-20% of oats/wheat?

Has anyone tried this approach (i.e. water profile, large percentage of oats/wheat, etc.) for different styles of beer besides IPA's to get that soft, pillowy mouthfeel? I've been thinking of trying it with either a stout or Irish red recipe and just wondering if someone else has had any luck...

Oh I had enough water to get more than the 5.7 gallons I ended up with, I just didn't use all of the sparge water I had. I usually have extra on hand heated so that I don't end up with too little. Also the preboil volume was fairly accurate since I know it was between 5.5 and 6 gallons. I can...

7 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 2 lbs Oats, Flaked (1.0 SRM) Grain 3 8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 8.00 oz Roasted Barley (300.0 SRM) Grain 5 4.99 oz Chocolate Malt (350.0 SRM) Grain 6 4.96 oz Black (Patent) Malt (500.0 SRM) Grain 7 0.75 oz...

I do get close to a gallon of trub in the bottom of my fermenter. I dump everything in since that's easier for me. Kind of a crappy picture but as you can see there's a lot of stuff at the bottom there.

I probably should've mentioned this is a 3 gallon batch. My preboil volume was around 5.7 gallons (I don't know exactly because I only have 1 gallon markings on my mash spoon). The final volume is around 3.25-3.5 gallons, so a little higher than expected. I assumed 1.5 gallons of boil off so I'd...

I brewed an Imperial Stout over the weekend and when I measured the starting gravity it was extremely low. When I checked the pre-boil gravity I was only off by a few points, 1.052 vs. 1.056 expected. I then boiled for 1.5 hours and when I went to check the gravity it was only reading 1.065 vs...

So the town is obviously Ft. Collins and the river I guess is Cache la Poudre and I'm going to guess the mountain is Mt McConnel?

Boulder?

I work as an RF/Microwave Engineer for a defense contractor. The group I'm in focuses on electronic warfare systems. My current role is to get a system that we've designed through its verification testing, which means that all 200+ requirements are met and verified either by design, analysis...

Thanks for the advice and replies. I'll have to look into using the aquarium heater or fermwrap to make sure I keep the temps constant. I'm becoming a big fan of sorachi ace right now. I use it in one or two of my other recipes where I like it a lot and Brooklyn Breweries Sorachi Ace Saison is...

Hi all, I'm planning on brewing a black saison this weekend and am looking for some feedback on the recipe. My goal was to have the flavor/aroma/mouthfeel be that of a normal saison, just be black in color. Thanks! Batch Size: 5.00 gal Boil Size: 6.72 gal Color: 34.2 SRM Bitterness...

I usually mash with ~1.25 qts/lb of water and then heat up a few more gallons of water to use for sparge and pour over the bag of grains until I reach my pre-boil volume.

http://www.beeradvocate.com/beer/101/hops/ Here is a decent list