Recent content by Iceman2197

When fermentation is finished I would stabilize with campden tablets and potassium sorbate, then back sweeten with apple juice concentrate and malic acid to your liking, well that's what I do.

That is very close to my house recipe that I have been brewing for years. I do add a small percentage of white wheat, out of all the yeast I have tried my favorite is wyeast 1010 American wheat for a cream ale.

I vote mill too, but second the blichmann burner its worth every penny. blichmann is a way better burner IMO, cuts so much time off and is quiet.

I picked up the 20 gallon a while back and have no complaints, its not top of the line but for the price its worth it.

Blichmann all the way! Accept no substitute. One of my best purchases to date

For my red I use 2 oz for a 5 gallon batch which in my opinion is about right. Not sure how much yours will mellow in time. I like a little roasted barley in a red it kinda makes it. Don't let this discourage you from trying it again, cut it down to an ounce or two next time and go from there.

Here in Roseburg, Oregon we hit 91 today, almost wouldn't mind some of that cold weather right now. Almost.

I too use the 8 gallon buckets. They work great.

I use whole coconut Break, peel, shred, toast a lot of work, but it works for me. For 5 gallons 8 oz in the mash, 1 lb in the last 10 minutes of boil, A full pint jar of shredded with a little vodka shaken daily for a week or 2 and then the liquid added at kegging time. Plus I add the coconut...

Yes! I enjoyed the new season.

I see a American wheat minus the roast barley. Glacier for bittering and cascade and citra for late additions ibu's to you liking.

Yep typical 007, love that yeast.

Myself I would sub about 15% of the maris otter for victory.

I Like a little victory in my browns

I love 007 wouldn't hesitate to use it in either. ferment cold and it very neutral.