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Since I have a few minutes, I'll detail what I can: All malts in ~120*F water for a couple hours -Heated up my 30gal mash run at 120, struck again with the rye, 1oz FFlight, and 1gal at same temp. -Struck at 160* with 1g after 15min, poured in the rest of the grains, and struck with 3g 150*...

How do you figure, and what did you mean by flowery? What has "flowery" been most commonly used to refer to in recent history? As far as I've heard it used, most often feminine. In my experience, someone using feminine as an insult/critique has virtually always meant such. I.e. My posting...

If troll worthy, why am I confided to entertain myself in a journal? Flowery expressions? Okay, I love flowers and horticulture in general. Biting into viscous cocky arrogance does not seem very flowery to me, more snarky; Then again, cacti and plenty of poisonous flowers exist, so I'm not...

Precisely, I was going to mention that was effectively a lower degree of open fermentation. I had the lid seated but not sealed, the airlock off until it was seemingly near finished. Adding pure O2 through say the removed airlock can effectively speed things up. As can pouring all of the...

I very much appreciate the thought put into your post. Yes I should've clarified in my OP that I welcomed all feedback, but would be brewing as such. The spiciness wasn't picked out by me, actually- but the best friend who has never tried a rye wine, or ~30% rye ale or roggenbier . Nor drinks...

Doubt

The oxygenation would be pouring it and (most of) its yeast (to see ifnot spent) into the keg for a big final rousing ... I'm not worried about the Amarillo/FFlight aroma fading. More so the acridity of ryewines oxidizing into more spice. It is going to last a couple weeks if near target FG, I...

I accidentally posted the OG in a previous reply, 1.113. Still thick constant krausening so no airlock besides heavy agitation and to taste the tangy krausen, compared to friends' strongs. Very much like a ryewine, FFlight kind of Arrogant (my personal favorite commercial first wort hopped...

At near 6 days, very dry on par with the Surly Wet I'm drinking now with similar flavor, granted I was drinking a Doom prior. I should probably have taken a hydrometer reading.. Sticky in a resiny way. Will tomorrow, after one last open crashing into another bucket to get a big final krausen and...

That was the purpose of this brew day, but I had no idea it would be so systematically hilarious seeing replies. Though my deliberately stating I was going to brew this/way I'd hope suggested so to everyone, it doesn't have seemed to. So, I feel the need to say that the majority of replies...

I know, right? People think that starches ONLY become sugars within a 60min window at certain temps regardless of time;/ And never have to post mobile to boot. I overshot my efficiency after topping off. I assume a sweet SNBC hop bullet on my birthday, and a DoublaBastard/Deviil Dancer if it...

Without knowing where you got lost, it's for some reason hard to answer. Was it: What I meant by Bigfoot it? It is open fermented and I have an appropriate vessel, space, and O2 tank. Where I'll presumably pitching the next starter fermenter Where I went from there? Brewing is an art of math...

I sure will. It tastes great now can't wait to see how the aggressive SN and PNW west starter I added look in a day or too. Ideal ~1.,113 OG I mashed lower with intentionally lowering temps and for boiled Worth slower and a little longer lower boil. for longer. twice as long, to ensure i...

Thanks for the reply, Yooper! I was more concerned with it being cloyingly sweet. 1.035, ie Brown Shugga, As well as the temp rye's sugars come out at.. which you all surely took into consideration. The bill is mid 50's 2row aside from the honey added. Of course I entered it into multiple brew...

"...Grist is 2/3 domestic 2 row. Lots of Cpils, some aromatic malt, some medium and dark crystal and of course some rye malt. The og should be around 15.5 plato and hop it to about 70 ibus with Perle and Amarillo. Ferment with a clean neutral strain and dryhop profusely just before terminal with...

Unnecessarily complicated? Because of the different malts ? think of it as a potential or at least, by 9 days, drinkable high abv birthday indulgence. Yes I could cold crash, and may a tiny bit. That said, I'm leaning towards not, hop pellet matter should sink AFAIK. That calculator is for a...

Ill be brewing the cascade pale ale kit first, but I am confident while trying to not be to arrogant. I'm considering getting some gigayeast Conan/Vermont which apparently carries it nearby LBC. Some have finished juicy 7%ipas on 3 days and sessions in less. I'd like to have it dry and rich I...

*A Mr. Beer experience a decade ago excluded. Finally the means to No secondary, I'd like to keg at 9 days. Given the season, I'm not opposed to speeding up with honey or extra sugar and yeast. My arsenal will be- 4lbs 2 Row 3lbs carapils 2lbs Rye 1lbs CaraMunich 1lbs Munich 1lbs Aromatic...