Recent content by randmc

What is your process for bottling out of the 1 gal fermenters? I am looking to do some similar small batch experiments but I can't think up a good way to bottle and carb.

So have you ever mash hopped?

I like the idea of trying something experimental with these hops. I've never tried to mash hopping before maybe it's time to give it a shot I like the idea of doing something experimental with these hops. Never tried mash hoping before

So a few weeks back adventures in home brewing was having a crazy sale on Cascade ops a pound was just $5. So in my infinite wisdom I decided to do what any logical person would do about 4 lb. I brew a decent amount of beer, 10-20 gals a month, but I am now stuck with a lot of hops of all one...

What were your gravity readings? In a two gallon batchbit is unlikely that you had a stuck fermentation, but always let your yeast take it's time, it doesn't know how many days it has been.

I just picked up a reconditioned keg from the lhbs and its got an issue. The keg holds pressure just fine, but air is leaking like crazy somewhere in the connection from the in post. I just put some keg lube on the o rings but that didn't seem to fix it. I've got some new rings on the way but if...

This beer was brewes to be my bithday present to myself next year, so i went all out with it. I'll post the recipe when I get home tonight. It came out amazing! I hit all my numbers as best as I could hope for OG 1.100 FG 1.020. I used Bell's yeast and was amazed by the attenuation. I think it...

4 gallons of barleywine 10 gallons of Oberon clone 4 gallons of APA 35890.5

I recently kegged an american barleywine and I plan on ageing it for roughly 6 more months. I want to dry hop this guy but I don't know what time that should be done. My thought is age in the keg and just dry hop a few weeks before I want to serve it. I'm asking if I should bottle because I...

+5 American Barley Wine 18673 gal

I did a little write up on a beer blog about brewing this beer. I made two batches and pitched different yeast, give it a read. http://rockonbeer.com/article/the-greatest-of-these-is-yeast/

Alright, I'm to late to go back band change this, but not to late to get an opinion. I racked my wort onto a cake from an IPA. The IPA was an OG of 1.082, the barley wine I just put in was 1.120 did I over pitch?

This is a pretty long podcast, but tons of info. The oak discussion starts about 3/4 of the way through. http://www.thebrewingnetwork.com/shows/The-Sunday-Session/The-Sunday-Session-11-23-08-Shea-Comfort

I think I am just going to wash the cake and decant, that will solve the oak problem farley well. Thanks for the feed back.

Have you listened to the Brewing network's interview with Shea? My opinion on when the oak should be added completely changed after listening to it. There are sugar additions made by the toasted oak that provide a more complex mouth feel if the oak goes in primary.