A friendly place for friends who drink

[fuzzy2133]

Did you see the KBS clone recipe on AHA today?

That has been on line for at least 6 months. The AHA recipe section can be hard to navigate to find what you are looking for.

 

[Rhetorik]

Maple syrup and Molson?

Molson? Really? Generic BMC beer does it for ya?

 

[mcbaumannerb]

Why couldnt you have kept this to yourself until after I brewed?! I already have the grains!!

I need someone to run through it first!

Hey I'm a guy who hates spending money on memberships. Gimme a look at that.


For free.

What @finsfan posted. Although I'm sure @wesleys would approve too.

Well hell. I can do that. Guess I know what's up next.

Bookmarked!

You can definitely do two runs of mashing with BIAB (just put the runnings from the 1st in a fermenter) and go for a long boil to get higher gravity. No need to spend anything ... except your time. No more delays - time for lunch now.

 

[Psylocide]

Molson? Really? Generic BMC beer does it for ya?

You don't know me very well do you?

 

[TheCADJockey]

Generic BMC beer does it for ya?

That's how we bait Canadians to come spend money here. It works wonders.

 

[fuzzy2133]

Molson? Really? Generic BMC beer does it for ya?

You don't know me very well do you?

@Psy gets the fancy camo cans where the hunters turn from camo to safety orange once the can is cold enough to head out fishing. At least that is how I think it works.

 

[finsfan]

BTW, for anyone who might be tempted to pick up Boulevards Chocolate ale with Raspberry, DONT! Unless you like medicinal raspberry flavor mixed with chocolate. I was curious about that one and regret getting it. I had it on Sunday with friends and we dumped it.

 

[Ridire]

No need right now. With our dollar currently in the crapper, it's too expensive to head down there.

The GST cost must outweigh the exchange rate, because where I live Canadians can be found in droves at all the malls and big box stores.

 

[Psylocide]

Uff da.

This DIPA... I dunno. Never let it get above 66, but it's got some floccing burn to it until it hits about 45 degrees.

I'm going to keg hop the funk out of it and hope it just needs a little conditioning time.

View attachment ImageUploadedByHome Brew1453917446.066518.jpg

What say you, AFPFFWD?

 

[1977Brewer]

I need someone to run through it first!







What @finsfan posted. Although I'm sure @wesleys would approve too.







You can definitely do two runs of mashing with BIAB (just put the runnings from the 1st in a fermenter) and go for a long boil to get higher gravity. No need to spend anything ... except your time. No more delays - time for lunch now.

I have a 72 qt cooler that will just hold my bags well enough that I think I can give it a go.

 

[1977Brewer]

Uff da.

This DIPA... I dunno. Never let it get above 66, but it's got some floccing burn to it until it hits about 45 degrees.

I'm going to keg hop the funk out of it and hope it just needs a little conditioning time.

View attachment 333371

What say you, AFPFFWD?

Every big beer I've made was boozy as hell the first couple weeks in the bottle. I think it's an age thing, but I brew less than Wesley. More than Ridire, but that ain't saying much.

 

[BeerMeDuffMan]

http://www.disneyfoodblog.com/2012/08/08/disney-recipe-tonga-toast-from-kona-cafe-in-disney-world/

I know what I'm making this weekend
omg gonna be so fat(ter)

 

[Zekk]

Coffee. I wonder if @iijakii made it through the night? Probably has a lot of sheets to wash today.

 

[Gavin C]

Did you see the KBS clone recipe on AHA today?

It looks great. I'm going to brew it.

Uff da.

This DIPA... I dunno. Never let it get above 66, but it's got some floccing burn to it until it hits about 45 degrees.

I'm going to keg hop the funk out of it and hope it just needs a little conditioning time.

View attachment 333371

What say you, AFPFFWD?

Yup.

Also. Liking your 86lb grainbill @finsfan . Why the acid malt though if your concerned about mouthfeel? I would have though there is more than enough roast/crystal malt there to have acid in abundance? Upping the pH to ~5.45 to 5.5 (Room temp reading) is no bad thing for a stout.

 

[Psylocide]

Coffee. I wonder if @iijakii made it through the night? Probably has a lot of sheets to wash today.

I slit the sheet, the sheet I slit, and on the slitted sheet I sit. There. I've never been relaxed enough around anyone to say that.

 

[BGBC]

Hell, that's like my annual output of beer.

Intake or output?

BTW, for anyone who might be tempted to pick up Boulevards Chocolate ale with Raspberry, DONT! Unless you like medicinal raspberry flavor mixed with chocolate. I was curious about that one and regret getting it. I had it on Sunday with friends and we dumped it.

No need to throw the competition under the bus

 

[finsfan]

It looks great. I'm going to brew it.



Yup.

Also. Liking your 86lb grainbill @finsfan . Why the acid malt though if your concerned about mouthfeel? I would have though there is more than enough roast/crystal malt there to have acid in abundance? Upping the pH to ~5.45 to 5.5 (Room temp reading) is no bad thing for a stout.

Mash ph is at 5.4 without the acid malt, 5.3 with it. I thought it was odd I add to add it as well, but it works apparently. Here is my intended water profile.

Ca = 60
Mg = 5.2
Na = 13.8
sulfate = 36.3
Cl = 35.2
bicarbonate = 137.7
RA = 68

These were what I come up with based on Bru'n waters suggestion for a black malty beer. Below are their recommendations

Ca = 60
Mg = 5.0
Na = 20
sulfate = 29.0
Cl = 41.0
bicarbonate = 155
RA = 82

any suggestions based on that? Should I just take it out?

 

[finsfan]

No need to throw the competition under the bus

Haha I will always love Boulevard, but that beer sucked. I was trying to be nice and help you fools save some money. The only competition for any craft brewer, IMO, should be BMC.

 

[DisturbdChemist]

BTW, for anyone who might be tempted to pick up Boulevards Chocolate ale with Raspberry, DONT! Unless you like medicinal raspberry flavor mixed with chocolate. I was curious about that one and regret getting it. I had it on Sunday with friends and we dumped it.

Going to plan to brew weekend after next. Need to brew the Barelywine

 

[finsfan]

I was trying to be nice and help you fools save some money.

{insert mean pic}

.............

 

[DisturbdChemist]

.............

lol. I havent picked up any variation of the stout by them yet. Holding off beer buying for a while. Except my drive to Florida

 

[1977Brewer]

It's too damn nice out to be stuck inside. Think I'm going to HD to grab some mulch and potato vine. Get the beds by the entrance back in shape. Totally not my job and I'm just blowing smoke because I'm not actually going to do it. I just like to think I could.

 

[Psylocide]

Haha I will always love Boulevard, but that beer sucked. I was trying to be nice and help you fools save some money. The only competition for any craft brewer, IMO, should be BMC.

Boulevard makes 5 good beers, maybe.

They are a gateway to craft and make a winner once in a great while.

 

[1977Brewer]

Boulevard makes 5 good beers, maybe.



They are a gateway to craft and make a winner once in a great while.

I quoted this to argue in the contrary but I only came up with 5.

I'm legit trying to figure out how to stay outside all day and actually not do real work. Back to my desk I guess.

 

[Gavin C]

Mash ph is at 5.4 without the acid malt, 5.3 with it. I thought it was odd I add to add it as well, but it works apparently. Here is my intended water profile.

Ca = 60
Mg = 5.2
Na = 13.8
sulfate = 36.3
Cl = 35.2
bicarbonate = 137.7
RA = 68

These were what I come up with based on Bru'n waters suggestion for a black malty beer. Below are their recommendations

Ca = 60
Mg = 5.0
Na = 20
sulfate = 29.0
Cl = 41.0
bicarbonate = 155
RA = 82

any suggestions based on that? Should I just take it out?

You're using RO water yes? Think I remember you saying that somewhere sometime.

I think if you're adding HCO3 (How are you doing that BTW) to up the buffering of your water only to have to then add acid malt to offset this it seems that you're loading both sides of the alkaline/acid scales.

I make no additions to adjust HCO3

I'd omit any HCO3 additions, and acid malt and see where your pH is. My guess is you'll be around the same 5.3

If anything you may need to mash a bit thinner to up the ph if you want to target 5.4 to 5.5 . If your set on 5.3 then disregard that but I'd target a higher pH given your mouthfeel goals.

 

[finsfan]

lol. I havent picked up any variation of the stout by them yet. Holding off beer buying for a while. Except my drive to Florida

All the stouts variants are good, this one was terrible though.

Boulevard makes 5 good beers, maybe.

They are a gateway to craft and make a winner once in a great while.

You're crazy. These are all great examples of the style or just overall great beers:

Wheat
pale ale
80 acre
the calling
dark truth
tank 7
long strange tripel
funky pumpkin
all of their imperial stouts
rye on rye
love child
saison brett
BBQ

I just listed 13+ off the top of my head....

 

[1977Brewer]

All the stouts variants are good, this one was terrible though.







You're crazy. These are all great examples of the style of just overall great beers:



Wheat

pale ale

80 acre

the calling

dark truth

tank 7

long strange tripel

funky pumpkin

all of their imperial stouts

rye on rye

love child

saison brett

BBQ



I just listed 14+ off the top of my head....

Okay I've had 8 good beers by them just from this list. I'm bad at remembering who makes beer, because I makes beer.

 

[Gavin C]

You're crazy. These are all great examples of the style of just overall great beers:

......lots of beers.

Never had any of these. I'll look out for some next time I'm beer shopping. Good stuff.

 

[finsfan]

You're using RO water yes? Think I remember you saying that somewhere sometime.

I think if you're adding HCO3 (How are you doing that BTW) to up the buffering of your water only to have to then add acid malt to offset this it seems that you're loading both sides of the alkaline/acid scales.

I make no additions to adjust HCO3

I'd omit any HCO3 additions, and acid malt and see where your pH is. My guess is you'll be around the same 5.3

If anything you may need to mash a bit thinner to up the ph if you want to target 5.4 to 5.5 . If your set on 5.3 then disregard that but I'd target a higher pH given your mouthfeel goals.

Yes, I do use RO water. I'm upping bicarbonate through chalk mainly, with a little baking soda as well. With taking out the acid malt it puts me at 5.4, and then also taking out the chalk it puts me at 5.2. I am mashing at 1.23 qts/lb right now. I think keeping the chalk and losing the acid malt will help. Should I up it more to get it to 5.5?

 

[finsfan]

Never had any of these. I'll look out for some next time I'm beer shopping. Good stuff.

If you havent had tank 7 and you like saisons, you are missing out.