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So will my 2L flask do the job? Do I need more headspace than that?

Asked this inside of someone else's thread a minute ago, but thought I'd throw it out to a wider audience. I am brewing a RIS this weekend - a recipe I have made numerous times. But, I'm trying something different this time rather than US-05 (I usually use 3 packs). This time I have 2 packs of...

Just to pile on here and ask another question, I am brewing a RIS this weekend - recipe I have made numerous times. But, I'm trying something different this time rather than US-05 (I usually use 3 packs). This time I have 2 packs of WL-001 that need to be used soon, so I am going to make a...

Gracias!

I am thinking of brewing an imperial stout with coconut and aging it with rum soaked oak cubes. Problem is, I have never brewed with coconut before. When/how do I put it into the wort? At flame out? Do I use fresh coconut? Or do I toast it in the oven first? I have heard of issues in the boil...

A tale of two home brewed stouts. On the left, a dry Irish 4.7% abv. On the right, the previous posted 13.5% Coffee infused RIS. Merry Christmas to me. And Merry Christmas to y'all as well!

Gracias.

Yeah, this was a concern. Unfortunately, I do not have any more of the late hop additions aside from a plethora of Cascades. I will shoot for a session with Cascades as the flavor/aroma hops. Can't be too bad as a session, just sad that the primary flavor profile is lost now. I will leave it...

So, I brewed my first 10 gallon batch today. Everything was pretty good, except for the boil time was WAY longer than I needed it to be to get my volume down to 10 gallons (but, I can work that out for myself a little later. It's just an adjustment to mash/sparge volumes). The real problem...

Coffee infused Russian Imperial Stout I call "Coffee Ruskie Business." Turned out at 13.5%. Nice chocolatey notes with coffee pronounced and a boozy finish. I am digging it, but the mouthfeel is not what I was shooting for on this one. I've brewed this several times, but this is the first coffee...

Any chance you have measurements? This looks like exactly what I have in mind to build for myself. I have just completed my HLT and Brew Keggle, and I have an Igloo Cube for a mash tun. I especially like your propane bottle shelves. I had been thinking about a similar solution.

So, my WCIPA is in the keg now. Finished at 6.9%, and the gypsum addition was a smashing success! I will be dabbling more with water profiles moving forward to be sure.

It's a monster grain bill. OG on this batch was 1.106 because I did not sparge enough and didn't get the full efficiency. 22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.5 % 1 lbs 8.0 oz Chocolate Rye Malt (250.0 SRM) Grain 2 5.6 % 1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 3.7...

It is all grain. I mash at 155 for 75 mins to get optimum mouth feel and abv combination. The additional yeast is a good idea. I hadn't thought of pitching a different kind of yeast. I also like the idea of increasing the temp. I moved it to secondary two days ago because I needed my SS...

So, my favorite beer style is RIS, and I have an affinity for double digit abv. I have always had descent luck getting 12% or so from US-05, but I also feel like I am leaving too many sugars unfermented (it's a bit sweet still). If I could get it up to around 14%-16%, I think it would really...

Nice sparge arm. I may steal that design idea when I put together my keggle brewery over the next year.

WCIPA off and running. Recipe is basically clearing leftover grains and hops I had lying around. Magnum, Simcoe, Centennial, and Cascade hops with pale malt, Morris Otter, and Crystal 60l. We'll see. No, the 2x4s are not structural. My old half blind Bassett keeps trying to walk through the new...

Good question. I have no idea tbh. I am new to this. I know that every IPA I have tried to brew thus far has had what I would call a softened hop profile to it, and I want that pine to shine. So, I am trying new things. As for your question, I hope that someone here can answer that before I...

In the sparge? Cool. I hadn't thought about that, but it makes sense.