Davst
Member
Update.. checked in 12 hour later and it was chugging along, so either its the yeast working or we got crazy ammounts of contamination lol =)
Question about brewing IRS:
What grain to h2o ratio is everyone using. 1.00 qt (h2o) to 1 lb or 1.25 qt (h2o) to 1 lb of grain.
I have read that "big beers" need a thicker mash. Also i looked at midwest and NB to see their RIS ratio (they use 1.00 qt to 1 lb of grain).
Cheers,
Wow.. brewed this today.. as a BIAB.. just dont.. I'm sure the beer is wonderful.. but the ammounts of trub you get with this as BIAB.. took us 6 hours to brew since we had a hard time getting the temps up cause of the mash being so thick (should have gone for a smaller batch) but alot of trub.. filters kept plugging while transfering it to the primary so that took 1,5 hours to get it clear enough.. heh
Hopefully we dont have any contaminants and it'll turn out good
Has anybody added coffee to this recipe? If so how much (cold steeped) , and when was it added?
Any follow up to this question? Looking to make a Imperial Coffee Stout kind of like Flying Dog's Kujo. Thoughts on this?
None on that, however, last night I did make a beer float with this great stout. Have been threatening to do that for quite some time. One scoop of good vanilla will do it. Mock me, I know, but try it. I'm a serious beer guy. Kind of makes me feel strange.
Pat
When I designed the recipe and subsequent brews, I shot for 1.25 qt per pound. Since that seemed to do well I never bothered to experiment with anything thicker. But going a little thicker probably wouldn't hurt.
EXTROVERT said:I brewed this recipe Saturday - my first ever all grain brew. Talk about diving right in. I bought a used three tier brew sculpture from a local guy, 3 10 gallon stainless kettles each with their own burner. It worked great... but, as a newbie, I quickly learned things I need to do differently next time out and I'm worried about how it's all going to turn out in the long run.
First questionable thing I did: I made a yeast starter the day before the brew (long enough in advance?) and I made it small. I only had 4 oz of DME. I had it in a bomber with brown glass, so I couldn't see it very well - but it did develop a head and an aroma so it worked but to what extent I don't know. I poured my wort in the bottle through a funnel then tried to pour my liquid yeast in the same way - duh - the liquid yeast poured on through but the hard yeast (the cake?) just got stuck and I had to force as much through as I could with a sanitized straw. So I don't know if I didn't get enough yeast in the wort in the first place. Is the hard part dead yeast?
Prior to 24 hours my brew surface had developed a small head and the blowoff this morning was bubbling once every four or five seconds... it's only been 36 hours.
So - it appears to be working.
Can't wait to do it again!
Brewed this on New Years Day, racking it to secondary tonight. I soaked about a cup of oak chips in Knob Creek and I am going to transfer it on top of those.
I will let you know how it tastes in another 2 months.
Can someone who's bottle conditioned for carbonation chime in to let us non-keggers know if bottling yeast is needed on this one? I've still got a few months before bottling, but would like to know in advance if I can just add some priming sugar or if I'm going to have to add some yeast too.
Thanks!
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