Recent content by apratsunrthd

Just racked my clone to the keg. It's damn near spot on. I nailed my OG and FG, so my clone is dead on at 4.7%. The only difference I can detect is in the malt backbone. As much as I love Rahr 2-row, it's a bit too light and delicate for this beer. One of my favorite things about RecreationALE...

I'm a huge fan of this beer. More importantly, my wife is. Which means I'll be brewing the best clone I can come up with. Here's what we know from Terrapin's website (http://terrapinbeer.com/brew/year-round/recreationale/): OG is 11degP. This works out to 1.044. Since ABV is 4.7%, we can...

The medal winner was a partial boil but there is absolutely no reason not to do a full boil if you have a big enough kettle.

It's been a long time since I've brewed this one. Glad to see the post is still alive! The Amber LME I used is made from 2 row and C60. If I had it to do over again, I'd substitute 1 pound of C60 and however much Rahr 2-row I needed to hit my OG target. Damoxemus is correct --for me, it would...

Ressurecting this one again, guys. Same problems listed here: C03 shows up. All functions seem to work. Light comes on when appropriate but the relay never fires (no output voltage, no audible click). I actually replaced the relay with the same part and still, nothing. I was thinking it might be...

Watch all three of the videos here when you have the time. Chad's definitely an authority. http://embracethefunk.com/media/

Raise by 5 degrees. Wait 3 days. Report back.

It sounds like you're competition brewing. If that's the case, the simple answer is to brew at the extreme limits of the style. With any beer, shoot for (actually overshoot) the high end on gravity. If it's a hoppy beer, push IBUs to the high end (again, overshoot by a touch). If it's a malty...

Hard to dispute that one! :cross:

Not being a smart-ass but was there any reasoning behind your hop selection? I'm from the KISS school, so I have less tendency to toss in a bunch of varied hops. That said, if you have a plan for the individual contributions of the hops used, I'm intrigued.

One of the few times I haven't been able to find much via Google. From the tasting notes I see, I'm thinking this beer is likely all 6-row plus a noble hop (think Hallertau). Golden amber seems to be the common color description, so you may have some sort of Crystal in the mix --let's guess 40L...

If you want the absolute best results (to style), use MALTED white wheat for 50% of your grain bill. I've sampled and judged a lot of Hefs and I've only ever given a high score on one with unmalted wheat. I happened to know that brewer and he used a 4 step mash. If you don't have the equipment...

I haven't used it but I'm thinking about it. Based on the link attached, I think I'd start at 63, let it get to about 80% finished, bump to 68, let it finish and then cold crash. But that's what I do with all my beers (lowest suggested temp, +5 degree diacetyl rest, cold crash). With a yeast...

In short, yes. Out of the 300 or so beers I've judged over the past few years, at least half could be improved by good fermentation temperature control. I've worked with one yeast I would recommend for the conditions you've described: Bastogne. Start it at around 67 and let it go wherever it...

Yeah, I've never had to do it before, but it's certainly a better alternative than just dumping it.