Recent content by Surgicalbrews

I am planning to make a Russian Imperial Stout and with the second Runnings make a porter. Here is the grist for the Russian imperial stout: 17.00 lb Pale Malt (2 Row) UK Grain 81.93 % 1.50 lb Roasted Barley Grain 7.23 % 1.00 lb Special B Malt Grain 4.82 % 0.75 lb Chocolate Malt Grain...

Fermentation control is taKen care of I can fit 4 vessels in my ferm chamber, meticulous abiut ferm temp, pitching temp, adequate yeast numbers. I rarely check my mash temp, I do the calculations add the strike water at the appropriate Temp and mash. The whole adding more water, to cool or...

I like the technology and the process, and yes I want repeatable and great beer. My process is always improving, always learning, not sure what I will do but will decide soon hopefully

Even if it were a manual system, have no idea nor the electrical know how to automate

I currently use propane with the ability to use natural gas, either way it would be manually fired, no controller. I don't have any electrical know how.

I have been all grain brewing for about 4 years now, I use a 15 gallon kettle, 10 HLT, igloo cooler mashtun. The wife has given me the ok, and I have the money to spend. My question is, is it worth it. Will it make better beer. I make pretty good brew as is, will this just complicate things and...

I'm not an expert in whirlpool techniques but I do know that cooling the wort down as quickly as possible is key to getting a good cold break. I guess you could wait u til temp came down a bit then keep the chiller running and whirlpool while it's cooling. Also I don't think there is a need to...

Looking at around 90 IBU's. About 50 for bittering with the first addition and the rest from late additions

Manually lol. I use my mash paddle to keep the wort swirling, nothing too crazy. Then I cool, aerate, and pour the whole thing into the fermenter

So i also considered doing a 90 minute boil but if your not using pilsner there really isn't a point in boiling the extra time. If you get a recipe together make sure to post it would love to see what ya got brewing. I have never used mosaic but I have heard good things

Batch size 6 gallons 17 lbs. German 2 - row 1 lbs. Dextrose Mash @ 148 for 75 minutes 1 oz. Newport @ 60 1 oz. Each of simcoe/amarillo/citra @ 15 and flame out with a 20 minute whirlpool Dry hop: 1 oz. Each of simcoe/amarillo/citra for 5 days, remove and repeat for another 5 days then...

New formulated Recipe: 16 lbs 2 row (was alos thinking splitting equally between 2row and Marris) 1 lb Dextrose Mash @ 148 ofr 60 min 1 oz Newport @60 1 oz each simcoe/citra/amarillo at 15 & 0 whirpool for 20 minutes 1 oz each simcoe/citra/amarillo Dry hop x 5 days then remove...

Yes that is 1 oz each. Mash at 148... check. I was thinking about dropping the OG down a bit. I also have heard that dont need much crystal or any at all for that matter. I was going to pitch about a liter of nottingham slurry that is currently in my primary fermenting a pale ale Great...

Bought a bunch of bulk hops and looking to make a DIPA. Grain bill: 17# 2 row .5# victory .5# C 40 .5# carpils 1# dextrose Hops: 1 oz summit at 60 1 oz simcoe/citra/amarillo at 15 & 0 1 oz simcoe/citra/amarillo dry hop OG- 1.09 ish. IBU- 95 ish Any suggestions or critiques welcome

Thanks for all the help guys. So I had a bunch of Summit and I brewed an all summit IPA that is fermenting away right now, but now that I have all these new hops, I am think maybe I should dry hop with the new inventory. I have Amarillo, Citra, Centennial, Cascade, Simcoe, Columbus, and...