Recent content by jstraight

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Check out "Imperial Maple Pecan Brown" on Brewsmith Cloud. Cheapest Maple Syrup (dark) you can get added near end of boil. This beer has done very well in a couple regional competitions.

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:)My new 3 tier brew stand using NG:)

doug293cz You have way too much time on your hands. So the simple answer is "Nothing exists"

HELP Is there a proven chart or calculator the gives the length of time to force carbonate at a certain temp and pressure level to achieve a particular Vol level?

I am having the same carbon build up with a recently installed 11 tip burner. How did you rectify your problem.

I want to leave propane and go to all grain electric brewing for lowest price possible. Looking for a DIY system that will brew 10 gal batches. I'm located in Western NY and willing travel a few hours for the right deal. PM me if you have something to offer. Thanks, John

This beer doesn't seem to fit any particular style, so brew to taste. I and most others like the original receipt. But each to their own. Experiment and post results. John

Daggers, Try increasing the rye malt and add some flaked corn for mouthfeel. John

Without the Rye it is totally different, wait for the Rye. I have brewed this beer a lot (12-15 times) and it is one of my best. Here in western ny we call it "Red Pig".

I forgot to mention the recipe is just a basic English Brown. I have it on Brewsmith Cloud as Maple Pecan Brown. Have Fun!

I do it every year and just bottled the second batch 3 days ago. I use 8-9 gal of sap and .75 lb fresh roasted Pecans in for a 5 gal batch. Becomes a labor of love as the collecting of sap and roasting of nuts is a lot of work and fussing around. This year sap was weaker (2%) last year (3%)...

I haven't read all posts in this thread but has anyone suggested 5.2 Mash pH Stabilizer? I have used it a couple of times but my water is good on it's own, so I didn't notice any change. John

Good idea. Possible title"Old Fart Brewers"