Recent content by adomka

I've tried a different hose, I have replaced all the o-rings, I don't know whats going on now. But every time I try to pour a glass the line fills up with bubbles and I get a glass of foam. Any suggestions? Beer is a belgian quad. Carbed at 12psi for a week +.

So I have a pretty busy schedule this semester and I am either working or in school till past 2. So on the only way to get a brew day in is to go into the night. But brewing in the driveway with no outside lighting is a pain. Flashlights and such don't really cut it either. Leaving a car...

This is my updated Hop Schedule Type # %/IBU 1.25 oz Warrior [15.00 %] - Boil 60.0 min 1.00 oz Santiam [6.00 %] - Boil 10.0 min 0.50 oz Cascade [5.50 %] - Boil 10.0 min 0.50 oz Challenger [7.50 %] - Boil 10.0 min 2.00 g Peppercorns - Boil 10.0 mins 1.00 oz Cascade [5.50 %] - Boil 0.0 min...

Would you recommend on just using peppercorns? Im on the fence about adding some chillies for a bit of heat.

Thanks, I updated the recipe using Santiam hops as well, I am unsure of how much to use though. As if some hops I have should I use more or less?

I want to make an earthy, spicy and florally Black Ipa. This is my rough 1st draft so far: **Attempt at Spicy/Peppery Black IPA** **Grains** * 12 lb 2-row (75%) * 1.5 lbs Rye Malt (9.4%) * 1 lb Chcolate Rye Malt (6.2%) * 12 oz De-bittered Black Pearl (4.7%) * 12 oz Caramel 80L (4.7%) **Hops...

I had made a forum post a month or so ago about a milk stout that had chocolate rye in and some suggestions have me wanting to make a regular stout using chocolate rye w/ regular rye and flaked. Im torn between using Munich as base malt, a 50% of each Pale and Munich, or a small amount (which is...

This is where I'm sitting now, after adjustments. I got enough chocolate rye to make another porter/stout without the lactose and adding the rye back in with flaked rye. Mash temp 152 F: 7 lbs Munich Malt (9.0 SRM) | 60.2 % 1 lbs 5.0 oz Chocolate Rye Malt (250.0 SRM) | 11.3 % 12.0...

yeah I read adding vanilla is great for bringing out chocolate notes. I dont want to add any adjuncts the first time around as I want to be able to see how the chocolate rye shines through as I have never used it before. Also doesn't look like I can get CaraAroma from LHBS...so maybe use some...

What are you expecting to get from the 2% special b, Im trying to avoid dark sugar, and plum/raisin tastes from some of the darker crystals.

Should I leave munich as base malt with using crystal 60 now, or switch to donestic 2 row and add a touch of munich 0.75-1 lb

So I want to try the Chocolate Rye in a sweet stout, so I dropped the regular rye malt and added crystal 60 and dropped Chocolate rye to 12%, to keep any prune and raisin tastes out. and by Mexican I was hopping to add Chilies in the next batch after I get the beer by itself where I want it...

Do I need to add some crystal Malt will it end up being too sweet?

I want to make a chocolaty stout that I hope to eventually add some chilis to to try and make a Mexican "Hot" chocolate like stout (though I plan on brewing it first without). This is my first attempt. I thought the slight spicy rye character would play well with the chocolate taste I'm looking...

yeah trying to get mash to 5.2 ph and adding 1.5 tbs out of the 5 brewsmith wanted got me pretty much there.