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I just mashed in. This is my first brew day after 18 months off. I hope I still know how to do this.

Sorry, it's been a while since I've looked at this thread. I would have to say that the wine is not too bad. It is however a bit dry for my liking. If I did it again I would use more figs and no water, I think I would use white grape juice. Also I would back sweeten perhaps with more honey...

Just started my first brew in IA. We moved back a week ago, and I need to get the pipeline up and running again. Its a lake walk inspired IPA hopped with Citra & Sorachi.

I put the recipe here https://www.homebrewtalk.com/f12/pickerel-lake-ipa-319049/#post3967568

Type: All Grain Batch Size (fermenter): 5.50 Boil Size: 6.50 Boil Time: 60 min End of Boil Volume 5.37 gal Brewhouse Efficiency: 70.00 % Fermentation: Ale, Two Stage Ingredients Ingredients Amt Name Type # %/IBU 5.00 gal Dallas, TX Water 1 - 13 lbs Pale Malt (2 Row) US (2.0...

Entered an IPA version of this beer in the Bluebonnet Brew off and got second in the new entrant category. I haven't got my score sheets back yet, but I am very interested to see the comments. I missed my mash temp and it ended up a bit sweeter than I was going for.

I remembered my HBT password.

Thanks for all the replies. I may have a chance to spend a lots of time drinking IA beers. On a lark I applied for a job in Ankeny, and I have 2 interviews at the same company while I'm in town.

Thanks for the input. I'll have to try to make it to El Bait Shop on Thursday, that sounds great.

I'll be in Des Moines the first week of September and hitting El Bait Shoppe and was wondering what Iowa brewed beers is should try.

This is the first wine I have made, so I'm not sure about the amount of figs. I would guess the more figs the better, you would just need to adjust the other sugars to hit your OG. As for the figs, I'm not sure what kind they were. I asked the guy I got them from and he had no idea.

This is what I got from Jim at Empyrean: Nothing too fancy in the recipe – grain and hops are something like this: Pale 2-row = 70% Marris Otter = 20% Carastan = 10% Chocolate = 3% (of total grain for color and flavor) Original Gravity is 13.5 plato Hops are Willamette for flavor and...

+1 to .5# of honey malt With that much wheat I would add a pound or 2 of rice hulls they are cheap and can prevent a huge headache Why the 2 different hops @ 60 min?

Duvel = Meh

Irish Red American Wheat 22907 + 10 = 22917 total gallons

+1 to S&K

I saw that one, but I like to change things up.

A co-worker has lots of figs, so after looking around this is what i came up with: 4lb figs 5c brown sugar 2c honey 3tsp acid blend 1tsp yeast nutrient 1pkg Montrachet wine yeast 1 campden tablet, crushed water to make one gal Chop figs, place in a nylon straining bag, tie off and...

The specialty grains are not going to provide enough enzymes if any at all. Your best bet would be to do a partial mash. https://www.homebrewtalk.com/f39/easy-stovetop-all-grain-brewing-pics-90132/ What are the amounts of corn and specialty grains?

Specialty malts without extract equivalents that don't need mashing: Crystal/caramel malts (including all the Belgian “cara-” malts), Carapils, Special “B”, all dark roasted malts (carafa, chocolate, black patent, roast barley). Specialty malts without extract...