Recent content by fatboy34

Nice SpottedDogBrewing, thanks for posting! What kind of efficiency did you get? Did you do any manual re-circulation or just leave the mash alone?

Personally I let this recipe sit 3 weeks in primary before packaging. Every time I've tried sooner I've regretted it due to locking in sulfur (rotten eggs) aroma. Once packaged with that it seems impossible to get rid of. Maybe I did other things wrong but now I always wait, out of caution. So I...

CSI, love experimenting with your syrups and have had some great results with my Belgian brews trying all of them, so thanks. I noticed on your site now for the the Blue recipe you have 2lbs of D-45, but didn't see much mention of how that turned out here. So can share the results of the...

Anyone have success or failure with adding lactose to this recipe? I've seen a few mentions of it but not much on results. Do you all think a 1/2lb to 1 lb of lactose would be a nice addition? Or should I go with original recipe and why mess with a solid recipe approach?

Sulfur is quite common during active fermentation in my experience. I would give it a week and would expect the sulfur to go away. Sent from my iPhone using Home Brew

Brewed this again 2 nights ago. Used same recipe except used 3711 this time (3426 last time). First batch of this was my favorite brew yet. 3426 batch took me from 1.074 to 1.015. Hoping this one gets a touch lower. Sent from my iPhone using Home Brew

I wait it out and warm it up. Took it to 80 and it has dropped to 1.015 and looks like it's still going. Will give it some more time.

Well, 13 days in primary and it's at 1.022. I measured at 8 days and it was also at 1.022. Temps were in upper 70s, and touched low 80 up to day 8 or so. Fallen to upper 60s now. Do I go buy a 3711 pack and pitch it? Or do I warm it back up and wait a week or two?

Ahh, got it. Makes sense, thanks for quick reply. Yeah 1.006 would get it closer to advertised 8.5 ABV if not exceed. Will see where the 3726 takes me. Good to know, I would be very content with something like a Chainbreaker too! Very good beer.

Brewed this last night using Schumed recipe. Thanks! Hit numbers I was looking for and used WYeast 3726 with starter. I just noticed this recipe comes in around 7.5 ABV. Looks like Boulevard has it at 8.5 ABV. Sounds like the recipe is solid but why the discrepancy? And/or what's it missing?

I added the entire thing. I have never done a starter that big, is that bad practice?

Getting better every day, I brewed it 7 weeks ago. Beautiful color, great taste. I used the Maris otter and BIAB. Nice malty, biscuity flavor. Exactly what i was looking for! Thanks Mystic Mead!

I brewed this recipe last night. I did BIAB, I added a pound of caramunich and otherwise followed the recipe. I started with 8.5 gals of water and after boil was down to just 4.5. I usually start at about 7.5 gals but figured with 90 min boil and all that grain I should use a bit more. I guess I...

Awesome, thanks. Really pumped to taste!

Sounds like most let this ferment about 4 weeks...do you rack to secondary, or just leave in primary and then to keg at 4 weeks? Not sure if that would affect color/clarity?