Recent content by ancientbrewer

Rpi Scotty and day trippr. T Thx for quick response. I think I will need to measure but will start by doubling my boil off rate. It all points to the two pots. I think that will get me there. Thx again guys!!!

I use beersmith3 mobile now. My volumes are always short (stronger beer is fine by me!) But I would like to be consistent especially for brewing a successful beer over and over. I think my problem is my equipment set up. I try to brew 5 gallon batches using a 5 gallon round cooler, fitted...

Just got this freebie fridge. Can't wait to drink cold beer

Hi, I brewed this beer as close as possible to original recipe and am now drinking it. Hmmmm hmmmm pretty tasty. I saved a gallon back and add some Brown sugar and some oak . I may dry hop again in a week or so to boost it! Very nice recipe thank you

Belgian triple imperial choc stout blend and 20:70 not bad

Just bottled this saison. It's very dry and can't wait to open one. I put a couple bourbon oak chips in two 22s and let sit a month before trying. Mmm

I always have a little trub in my bottling bucket and just racked it into a one gallon jug (about 1.5 qts) and was thinking of filling it up with honey and some fruit and let it go. The triple was 11.8%. What do you think

I agree until using more base pilsner but had a grain recipe mixed for a tripel/saison parti gale that went wrong. I did however end up with 14# of tripel grain for free. I must say the French saison yeast is a real powerhouse. It ripped through my 1.090 tripel with ease in about 12 days...

Victory sour monkey Pretty tasty

here is my first try at a sais on Was looking for a little feedback if any...it's already in the primary going like crazy brewed it this morning. I was thinking about removing the peel after a couple of days. Thx

well i completely ballsed that up with a potential 13% saison so i just put the two together for a ton of barley wine. will try again with some more pre thought

Hi, I am brewing now, and trying to get a tripel, and saison. I started with a five gallon recipe for the tripel and used only the first runnings - about 2.25 gallons of wort. I then added to the mashtun 2# vienna malt and added as much of the sparge as possible at a few degrees above mash...

I am trying my first sour and the Kentucky is the best suited beer description that comes up. I'm souring wort for a couple of days since the temp hits right around the mark after sparking. I put some organic Munich untracked in the incubator and will add yeast later. I do remember forgetting...

At last I found this!! I currently have about 5 pounds of farro steamed like rice with crushed yeast balls sitting in a fermenter. I just bought 6 # 6 row malt not cracked and will cereal mash it and add crushed yeast balls. I might add a regular beer yeast later or do that after in a side by...

Not sure if it will help !! so I bought some 6 row pale malt uncracked and will cereal mash it then throw on 4 yeast balls and let you know what happens