Recent content by neildytham

So I'm making a festive beer, something similar to Jubelale (Deschutes). I'm pretty set on the recipe, but wanted to add some figs and dates into the mix, for that kind of figgy pudding flavour. I have some Special B for raisiny taste, but also got 8oz of both dry figs and dates. My thoughts...

Hey I'm looking for some input on my porter. I made a partial mash beer and it has been fermenting for almost 3 weeks (on Tuesday). I have been brewing a few years and feel like I've always ended up hurrying my beers through this period, bottling after 2/3 weeks, once fermentation has...

I've just started a (partial) mash for a porter I'm making and wanted some quick input on hop profile, here's my malt profile: 4lb Pale 2-row 8oz Choc malt 4oz Malted Barley 4oz 40L Crystal 8oz Special B 1lb Honey 3.3lb Light Liquid Malt extract. So for hops I have a ton of home-grown...

I've just started a (partial) mash for a porter I'm making and wanted some quick input on hop profile, here's my malt profile: 4lb Pale 2-row 8oz Choc malt 4oz Malted Barley 4oz 40L Crystal 8oz Special B 1lb Honey 3.3lb Light Liquid Malt extract. So for hops I have a ton of home-grown...

Wow! Revvy what a brilliant rant! I love your enthusiasm and information to back it up. My ongoing decision is to secondary only when absolutely necessary, and a s a brewer of 2 years I was "bred" with a fear of this impairment of bad flavor from the trub and spent yeast. I'm dry hopping on a 2...

3 weeks in primary huh?! I'm only a relative novice at homebrewing, but seem to remember reading that primary shouldn't go over 14 days? Particularly to get the beer off the flocculated yeast (trub) at the bottom, so it doesn't impart too much flavor on the beer....? Any thoughts on that...

How long in primary? Did anyone try something similar with a dry hop addition? What aromatic notes did this offer?

Try looking at their website, they list their beers and ingredients, so you can work back from that..... I'm using that to clone their IPA, about to go into secondary!

Ok, here is the recipe for my first attempt at a Caldera IPA type beer (one of my favourites!), it's only a partial mash, mostly relying on extract as I'm quite a novice: 1lb Honey Malt (Domestic) 1lb Munich Malt Steeped for 30 mins at 150-158 deg Sparged and added 7lb Local (FH...

Recipe (off the top of my head - records not at hand): 7lb Dark LME 1lb Light DME 1/2lb Choc malt 1/2lb oats 1/2lb Crystal 40L 8oz Lactose 2oz Willamette 10%AA Hops (60 mins) 4oz Cocoa powder (5 mins) Wyeast Irish Stout yeast activator. After 9 days and gravity drop transferred to secondary...

Primary = 9 days. OG = 1.068 FG = 1.018 Didn't get a reading after adding the coconut (coconut everywhere!).

I suppose I was anticipating something a bit more than the dark lifeless liquid I have, but in retrospect, perhaps there aren't many sugars to be had it there, despite whatever the coconut added. I'll wait on it, and let it do its thing. So how would I know if it did get contaminated? Would...

So I added coconut to this into the secondary (first real try at a secondary). I toasted some, and boiled the rest in coconut water, trying to sanitise it as much as possible. Its been a day (I didn't add any other sugars or more yeast - figured there'd be enough to get it going again) and...

So I added coconut to this into the secondary (first real try at a secondary). I toasted some, and boiled the rest in coconut water, trying to sanitise it as much as possible. Its been a day (I didn't add any other sugars or more yeast - figured there'd be enough to get it going again) and...

By the way, this is for a 5 gallon batch....