Recent content by Barrelagedvinyl

I did! It came out to be a respectable stout and is aging gracefully. but it's definitely NOT a Pm dawn clone. The caramel note is a little too strong, verging on cloying. Now that i look back on the recipe, it's about 14.5% total caramel malt, which is too much. i'd probably bring that down to...

I have an imperial stout that's ready for secondary, i wanted to add some Cacao nibs and vanilla. but i don't have any vodka. But i do have a bottle of Oban 14 that i'm honestly not the biggest fan of if i sit down to a glass of whiskey, so i don't mind using it in the beer. I was planning on...

What ppm range would you recommend?

Ok, i took that feedback and upped the Roast barley to a full lb. The Caramel malts total about 15% 75.6% - Pale ale malt 5.0% - Caramel 60 5.0% - Chocolate malt (Bairds) 5.0% - Roasted barley 3.8% - Special B 3.0% - Crystal 120 2.5% - Caramunich Upped the IBU to 60 The water profile i...

Pm Dawn is one of the best stouts i've ever had. Luckily for me, Trillium lists all (or seemingly all) of the ingredients for this beer on their website. For the first iteration, i plan to leave out the Cold brew. The grain bill for this seems to be a little over built, no doubt it took them...

1. The ferment did seem a little slow, but i just figured it was the yeast strain and possibly the colder end of it's temp range. i guess ill be sticking with US-05 for the next few IPA's 2. The reason i only cold crashed 30 hours is because i noticed suck back. luckily i replaced the...

i guess i didn't quite purge enough according to a few of those purge charts (which i didn't know existed before you mentioned it) . The dry hops were in the keg, i pressurized to about 30 psi once, and then another 5 times but only at about 10-15psi. i suppose that paired with a regular open...

I recently brewed a NEIPA that seems to be taking a turn for the worst. The brew day went perfectly, fermentation was healthy and well temp controlled. Transfer to the keg went well with minimal oxygen exposure. An early undercarbed sample was slick, pillowy and tropical. I had really high hopes...

i'm planning on brewing a kettle sour with Passion fruit puree. I'll be adding a 50oz can of puree to a 5gal batch. The can of puree says the Ph is between 2.2 and 3.5 and i was planning on taking a reading of it once i open it. I want to aim for about 3.2ph in the finished product and wasn't...

I have a sour raspberry saison that i inoculated with a starter made from a bunch of Dregs of wild sours. Within about 2 months it went from 3.9ph (this was post primary, after the addition of raspberry. they were quite tart) to 2.8ph. Samples are so sour that it's nearly undrinkable, not...

There is a bitterness note for sure, more than a Berliner or gose, but less than a regular NEIPA. I have this built around 25ibu considering my real world AA%. I was considering doing a steep at maybe 150-180 instead of at flame out. The main reason i wanted to do a kettle sour process is...

i almost mentioned it, but yea, the was a good chunk of yeast on the top of it.

Just an update: I let it go a total of 4 more days until there was basically no activity in the air lock. Fg ended up being 1.006. I dry hopped it, kegged and i'm waiting for it to carb up now. Tastes pretty good, hoping it ages into itself over the next few weeks. This yeast is quite phenolic...

For those of you that might not have heard of Hudson Valley, The seem to specialize in one thing, Sour IPA's. Nearly all of them have the following in common: Raw/flaked Wheat, flaked or malted oats, Milk sugar (lactose), vanilla, 1-2 verities of usual suspect hops and a blend of 1 or 2 fruit...

I did a partial mash Blonde ale with about 6lb base malt and 3 lb Golden light DME. I'm fermenting with Crossmyloof Belgian ale yeast and I've gone past my target FG in about 48 hours. My Tilt hydrometer is currently reading 1.007 and i'm still seeing bubbles. i just Took a regular hydrometer...