Search results

OK, I checked with a couple breweries and I'm prepared to eat my words on this one. Checked with a couple breweries and when they mention crashing at the desired FG, they are referring to the known FG of the beer, based on experience brewing the same recipe many times. Much like Adam stated...

On a tour of Ninkasi a while back, I was told that they take gravity readings every 8 hour or so and when the beer reaches their target gravity, they cold-crash the fermenter. It sits cold for a day before being sent off to a blending tank. Now, perhaps their target gravity is not so far off...

@Adam: not so sure you are correct there. Many commercial breweries halt fermentation at a certain point and either fine, filter or centrifuge out the remaining yeast. Granted, they aren't stopping a yeast that can ferment down to zero at .030 or anything like that. Hell doesn't Budweiser use...

1.009 is still pretty low. For example, Ninkasi crashes their Total Domination IPA at 1.016. And you will definitely notice a difference in body between a commercial IPA stopped at 1.016 and a home-brewed one than ferments out in the 1.005 area. Cheers! Kevin

I think the big difference is that homebrewers usually ferment their beer until the yeast stops and commercial breweries crash their beer when it gets to the desired FG. Cheers! Kevin

I believe the crystal malt reference in that book is 'British Crystal 70-80L'. If you are trying to brew the recipes as written, I would try to find this malt. It shouldn't be too hard, Baird, TF, Simpsons and Crisp all make it. If you are stuck with domestic malts, crystal 60L or crystal 80L...

I did not brew this, just got the recipe from Pico. I haven't looked at the HotD website in a while, but I remember the info being pretty outdated. I'm sure if you shoot Alan an email, he will let you know what he is currently using. As for yeast, Alan uses Wyeast 1728 (Scottish Ale) for all his...

Nah, that's just 21st' price point. It 10 and some change out here in Oregon too. Rule of thumb, distributers tack 30% onto the brewery price and retailers tack on another 30%. Cheers! Kevin

The big N is pretty good about listing their malts in order of percentage, so I would start there. And definitely hit them up for a hint or two, very homebrew friendly guys. Cheers! Kevin

I had a beer from Bear Republic, Clobberskull I believe, that was brewed with peas. Maybe hit them up for some insight. Cheers! Kevin

I believe surly uses a dash of roasted barley for color and dryness in their furious ipa. Cheers! Kevin

I'm pretty sure they are the same. Fsw had to change the name from merkin to Merlin when it was bottled. Someone at the ttb looked up the meaning of merkin and nixed the name. Now, there is some barrel-aged merkin that is a wonderful treat and completely different from the regular Merlin...

Ed, Here is the recipe Pico shared with me. 5.5 gal @ 80% eff 11.5 lbs organic pilsner .25 cascade (6%) @ 75 min .75 Amarillo (9%) @ 60 min 1.0 Amarillo (9%) @ 30 min 1.5 Amarillo (9%) @ 0 min (steep) Pico mentioned that it had a little more hop flavor that Ruth. Cheers! Kevin

Most (if not all) Upright beers go through an open top primary fermentation, so it's possible some wild can make it in. AFAIK, they are still using 3711 on their bottled beers and they let if ferment all the way out before bottling. So, if there is anything else in there, it doesn't have a lot...

All my Brett starters have been around 1 pint per 5 gallon batch. That being said, since ambient Brett can infect beer or wine, 1 liter should be fine split between your two batches. Or, if you don't mind waiting another week, you could just split your starter between 2 new 1 liter starters...

In my experience, albeit limited, as long as you aren't looking for a quick turn around, Brett Brux. only needs a few points of gravity to throw a lot of funk. A couple options if you are worried about 3711 being too aggressive are to pitch the Brett along with your primary strain, or to add a...

Recently did the same thing. Ordered some Brett Brux from Northern Brewer over the 4th of July holiday. 7 days in transit, most of that sitting in Oregon while we had our 80-90F heat spell. I boiled up 1/2 gallon of 1.035 starter wort with 1 tsp of Wyeast yeast nutrient, divided it across 4...

Nicely done sir. Here is a pic of a Berliner Weisse I brewed with rye (Roggen Weisse?) finishing up. It was initially fermented with my Wild Eugene Yeast, then soured with a pint of my Biere de Garde that contains Jolly Pumpkin dregs. The camera flash makes the bubbles on the right look...

mh, pm me your address and i'll send you out whatever stickers i picked up at the last festival. Cheers! Kevin

The posted recipe will get you damn close. Here is the Summerfest info from SN's website, might help if you need to make adjustments for efficiency or alpha acids. Alcohol Content: 5.0% by Volume Beginning Gravity: 12.2 Plato Ending Gravity: 2.8 Plato Bitterness Units: 28 Malts: Two-row...