Recent content by JstnMoyer

Awesome! I considered that too—adding gelatin for a day then dry hopping. But if I don't just dry hop and fine at the same time, I am leaning towards dry hopping FIRST for a day THEN fining with gelatin. I can't get around the idea that 3-4 oz of dry hops in a 5 gallon batch would just add haze...

I am about to begin cold crashing my IPA in primary tomorrow. I have 3 oz of hops waiting in the freezer which I plan to add the next day with gelatin finings and let sit in primary cold for a total of 2 days. I will then bottle the beer. This is based on the OP's posted article and the Scott...

I am sharing the outcome what I expect to be too much baking soda added to the mash AND fermented beer (shame). I brewed a tweaked Old Rasputin imperial stout clone recipe in January. Recipe is here. About 10 minutes into the mash, I got a pH reading of ~4.8 using pH strips (shame) near room...

Ok - that's what I was thinking and hoping. I'm still learning the benefit of a mashout in general. I just do it because it's what you do. Mashing out in the 170° range puts a stop to enzymatic activity but after a 60 minute sac rest, what enzymatic activity would there still be? Those beta...

I brewed a RIS last weekend (BIAB, brew #13) based on this Old Rasputin clone recipe. I followed a lot of the process it calls for including a 60 minute mash at 152°F and a mash out at 158°F/70°C. I have been really interested in reading about the science of malting & mashing so I've done a lot...

Oh cool - I was wondering how you got the FG so low with 1728. My idea of mashing at 150f (instead of 152 or 154) and adding corn sugar are for the purpose of encouraging max attenuation with 1728 fermented at appropriate temps. If mashing low would achieve this, I'll omit the sugar. Going for...

I think I can rely on Maris Otter and Munich malt to provide enough of the malt character I'm looking for. I might use 2 caramel malts. Wyeast 1728 or WLP028 will be the yeast but I'm considering a half pound or so of corn sugar and a mash of 150f to encourage attenuation. I'll want to ferment...

Actually, really cool to see your recipes that span decades! I'm thinking about simplifying my recipe now and I'm not dead-set on the two that I posted originally.

Looks like you got great attenuation out of 1728 which I'm also considering. I used Caramunich in my Scottish ale last year but I couldn't shake the the flavor it brought. I'll have to see how long the bottles lasted because I know it can take time for charamunich to mellow. I typically just...

I am planning to brew a Scottish Export Ale (14C) in a few weeks for late Fall drinking. All grain BIAB. I am between 2 recipe approaches below. My main questions are: Which base malt to use? (seems to be an ongoing debate within the style) What yeast have you used for Scottish Exports? Which...

Fortunately, I haven't had issues reaching target FG within 2 weeks. I always check FG before bottling. Once, I did go below by 3 points (1.007) but that was also the one batch I diluted before pitching to get to target volume. I worried it over diluted and it would be too thin. It still over...

I'm only 8 batches in. I've brewed a couple lagers. But, generally 10-14 days in primary and staying within temp range recommended on yeast packaging and performing d-rest when necessary. I place priming solution in bottling bucket then rack the beer. Bottling using Northern Brewer bottling...

My brews keep coming out over-carbonated. About a month after bottling, my beers are so over-carbonated, that I have to pour them in larger beer glasses and give them a good stir with a spoon to release some of the bite so I can enjoy them. This has been the case with 7 out of 8 batches. I...

Very cool! Thanks for sharing. Interesting that this original RIS doesn't include roasted malts. I'm curious about how the taste would differ from a recipe that does.

With the seasons changing, I am set to have my first go at brewing one of my favorite styles: Russian Imperial Stout. This will also be my first attempt at BIAB so my first full mash. I have an 8 gallon kettle so I have to supplement with LME after mashing. The recipe: 6 lb Maris Otter + 6.5...