Recent content by MrTheKing

Grain to glass - sample taken at kegging vs mashout to kettle

I've got Notty already making krausen and bubbling at 64*F in my ferm chamber 4 hours post pitch. Proper pitch rates, aeration and aggressive yeast will do that.

Completely unintentionally bottled this from the keg one year to the day :). Brewed 4/6/14, primary for 1 month, racked to a keg and tucked it away in a corner of the basement. Completely forgot when it was but threw it on gas maybe a couple months ago probably when I was cleaning out the...

Tasted a sample recently and enjoyed it. A lot of the smokiness I was worried about has toned down quite a bit, thankfully. It's still sitting "secondary" in the keg, once some room in the kegerator opens up i'll carb it up then bottle it.

I do the same for my Coffee Stout and it's just right. I take it that you're kegging - just remember you can always add more but never take away. I'd start at 4oz and work up from there to suite your tastes.

1.096 og, 1.016 fg for 10.5 abv after a week, the yeast took off like a rocket. Gonna get another week in primary, then transfer to a keg to secondary until the winter. Sample was super boozy as expected but the smoked cherrywood seemed nice. Sent from my iPad using Home Brew

Brewed this today, used 3# smoked cherrywood malt and I was super nervous at mash out at how intensely smokey it was. But nearing the end of the boil now things have calmed down substantially and now I'm really looking forward to see how this turns out. Preboil 7gal 1.065, it's down to 5...

If you head north a bit, Quirky Homebrew has been a home run for me. Tons of...well, everything. And the best prices i've found. No c02 refills though

I've done it a few times as well, before it's carbed up. As mentioned you just need to get it back up to temp.

Nix the carapils and you've pretty much got my house IPA recipe. Jumble the hops around too, I usually do 1oz at 15, 10, 5, 0. 1oz of some high Alpha hop at FWH/60 (I've currently got a lot of Magnum 13% that i'm using). Not always the same hop, maybe .5 of one and .5 of another. My last...

Worked like a champ, swapping ice bottles every day kept it at 65 even with our 90* weekend sitting in my kitchen. Punched a hole opposite the "drain" and could pour it gently straight into the bottling bucket. Fermented clean from 1.050-ish down to 1.010 on all three. The Motueka tastes...

You don't need a super fancy fermentation fridge and cooling system in place (although, I do) to ferment beer in. I've got a couple guys at work just getting into brewing who are getting somewhat overwhelmed with everything you "NEED" to have. I was kind of showing them tonight, you don't NEED...

I have two carboys in a 7cu ft chest freezer and have to use a blowoff tubes, airlocks are too tall. Not a big deal at all.

8 drops of fermcap and 26 hours later. 19*C

YES! NOOOO! That's a remake of my coffee stout which is probably one of the best beers i've ever made. Also made a brown ale.