Recent content by PaulC

Dogfish 90, 120, Bloodlines, Festina Peche Founders Centennial IPA Liefman's Framboise, Goudenband Stone Ruination

I love this stuff. So drinkable, and the perfect hop aroma in my opinion. Stacks up well against some fan-favorite IPA's. I love the 15 pack cans - I go through them much faster than I should! Probably my favorite 'every day IPA'

I would have to say Dogfish Head on this one. What I love most about them is that they take a lot of chances. I am a big Ommegang fan, but they don't like to 'color outside the lines' too much. DFH takes a lot of chances on brews and I enjoy most of them. I know if I only had DFH to drink...

3 Tier HERMS system with 15gallon MLT, HLT and BK. I could do with a 20G MLT for big beers, I've exceeded the 'can I mash it' threshold on some ambitious beers.

Are there any commercially available beers which are similar in hop profile? I've never used Simcoe and want to get a taste of the flavor before brewing this up. Thanks!

I brewed an 11 Gallon batch of what will be my Christmas ale on saturday.OG was 1.075. I made a 3L starter with White Labs Burton Ale (wlp023). Used a step mash with a relatively long step at 152. wort was well aerated and noticed a very short lag time, 3-4 hours maximum. I am fermenting in...

So, to follow up on this thread, I am mashing right now, and I took some advice from this thread. I am keeping my HLT within 10 degrees of my target mash temp, and stepping the HLT temp up at the same time as the mash steps. Its working quite well, I haven't had to stir the mash at all outside...

The article you linked is very interesting. It has me considering how I have this system setup and how I could adapt :drunk: If you have the link to second article you mention I'd love to read it. Thanks!

Thanks for your responses. There is no controller monitoring the HLT. There is a thermometer which I use to monitor temperatures and adjust the flame intensity accordingly. The instructions which came with my brew rig suggest stabilizing HLT temp at 170 throughout the entire process. The...

Hi All, I've been brewing for a few years now, but I upgraded my rig a while back to a 3-tier HERMS setup, and so far I've only put a few brews through it. I'm still learning the AG process, and I have a question about how you guys control your mash temps in your HERMS system. My system is a 3...

Wyeast says 12% for Brett B: Wyeast 5112 and 12% for Brett L Wyeast 5526 I personally thought they could survive in higher ABV than that, but if even those numbers are optimistic, sounds like 10% is a reasonable conservative estimate?

Thanks for all of the responses guys. Definitely not breaking my hopes on anything here, I'm just brainstorming trying to get a recipe that will work. The community has vastly more experience than I do so I'm just trying to tap into that before I buy a recipe that isn't going to work. So...

One other question - When i run the recipe above through the mash volume calculator at http://www.rackers.org/calcs.shtml, I come up with a required mash tun volume of 14.56 gallons. I have a 15 gallon mash tun, and I'll batch sparge it. Is that too close?

I've been brewing extract and partial mash style beer for a few years now, and recently decided to step it up by moving to All grain. I purchased a 10 gallon setup from a fellow HBT'er and I'd like to try to formulate a recipe to 'commemorate' the new setup. I'll cut my teeth on using it with...

This is coming home with me!