brew2enjoy
Well-Known Member
Can I put this much grain in my 10 gal converted drink cooler I used for a mash tun?
Easily. check out my pictures on the previous page. I use a 10 gallon cooler. Plenty of space.
Can I put this much grain in my 10 gal converted drink cooler I used for a mash tun?
You know, this might be a dumb question, but when you say you split up the hop additions, do you remove the first when you put the second in? I am planning to throw in the second addition later today and I was going to toss the hops to reuse the bag they're in, but if you find you can develop a more complex aroma by having essentially one 2 week dry hop and one 1 week dry hop (as opposed to two 1 week dry hops just separated), I'll run with that. Thanks.
Thanks. I figured as much. I just tossed the old charge. I might have had a mash issue because the WY1275 (Thames Valley) took it to 1.012, about 86%AA. I'm notoriously bad at predicting outcomes from hydro readings but I think that's gonna be a bit dry for my tastes given all the hops. We'll see. At over 9.5%, I won't be complaining too much in any case.
took it to 1.012, about 86%AA. I'm notoriously bad at predicting outcomes from hydro readings but I think that's gonna be a bit dry for my tastes given all the hops.
Wow that did get dry! What was your OG? Man if we could find a compromise between my high (1.022) FG and your low FG we would be right on the money!
I figured if I made a 2 gallon wort with five pounds of 2 row that will give me a 1.080 and i can add that to my beer at secondary, let me know what you think. thanks
@brew2enjoy: WLP007 is a totally PITA to wash. You can tell from that picture. You get a mixture of trub and yeast at the bottom, and more trub on top. I decant off the water/beer and the loose trub and just pitch the rest. Not a whole lot different than professional breweries, as they typically pitch slurry straight from the conical.
BrewToppers said:Brewed this up yesterday and thought that I was doing a pretty dang good job. Everything seemed to go off without a hitch but ended up short on my OG. I was hitting for 1.085 (I believe this recipe assumes a 72% efficiency). My final OG ended up at around 1.065 — any thoughts on why??
Do I really suck at mashing that much? Only thing I can possibly think of is that when mashing, I used too much water, and when I sparged, there was a large amount of fermentable sugar still in my mashtun that hadn't been washed out.
Thoughts?
Really looking forward to trying this one. Airlock was bubbling away this morning after pitching a 2L yeast starter of Wyeast 1098.
scoundrel said:Ok, so my buddy and I (and several others) did a blind taste test of this the other night after about a month and a half and I have to say its a DAMN good beer. That being said it wasn't completely cloned. So we asked for input and the overwhelming response was its missing the deep "raisin" flavor of the original and was a bit lighter. It was a 10 gallon batch and everything went perfect. I suspect there that a small amount of crystal 120 may need to be added. I had a couple of beers that used crystal 120 and it had a similar aroma and taste. I was also inspired by their website tasting notes stating "raisiney". I may throw a little in next time just to experiment.
What was the date on the bottle of 90 minute? As Scottland says in the OP, 90 Minute starts to develop that raisin/apricot flavor as it ages. I have had it fresh on tap before and the hops overpowered the other flavors. So as your beer ages and the hops start to fade, that will be the real test. When mine is finished and kegged, I will probably bottle a 6er and stash it away for a few months and see how it changes.
Perhaps it isn't crystal 120. Maybe its a small amount of special B. I don't know. I can't pin it down yet.
It's just Thomas facwett Amber malt. I do agree the recipe needs a pinch more. I updated it to 1.25 on the first page. What was your OG and FG?
First question - I have 18 pounds of Briess 2-row pale malt from a DIPA I did last week, and I can get the Thomas Fawcett. Will that still work out close (I may use all 18 as I don't think my efficiency is that high).
In that DIPA I did last week, I used WP007 (that stuff rocks!). I have it in my primary (5gal), and was going to rack to a secondary (and dry-hop).
Just finished this recipe. Only issue was I realized during the mash that I didn't have the 1oz of warrior. Shouldve run an inventory check before I started. Anyways, wondering if its a good idea or not to add the warrior to the dry hop. What do you think?
Enter your email address to join: