Recent content by bhondorp

In my experience, gelatin will clear most anything that is present when you toss it in. Meaning it works better for me if I cold crash before and get the chill haze to show itself to the gelatin. My process is 1) cold crash to 32 2) add gelatin and keg 3) wait 48-72 hours while it carbs 4) ...

believe it or not, 16 ounces of hops in this 5g batch so much amarillo, simcoe, centennial, columbus. yay gelatin in the keg

Hey Guys, Looking for any gaping holes in my first IPA recipe. Its a lot of cash for hops, so I want to make sure the hop combos in particular will work out. Im going for a dry West Coast IPA. Water is Chicago water with added gypsum to get calcium around 100 and SO4 to around 150...

Grain to glass

wow. well done.

You can use US 2 row, but it wont at all be the same recipe. In my opinion, british malts are THE key to this recipe. My preference is to use Maris Otter (Thomas Fawcett or other UK maltster). It would probably be a delicious American amber if you used US 2 row, but it would not (in my...

Let us know how it turns out!

Yummy!

Another ESB

My first batch of this lasted for about 4 weeks until we hosted a birthday party. It got so much better and I anticipate it would have continued to improve with age. Time is your friend with this beer.

KingBrianI's recipe "Common Room ESB" with lighter crystal subbed in because I already had it. (Next time would like the darker crystal). I highly recommend his recipes, they are all amazing and delicious, especially if you want to take a step back from the hop-splosion that is so trendy and...

10lbs Maris Otter 10oz British Crystal ~65L 10oz British Crystal ~121L 10oz Wheat (Torrified) 1oz Chocolate Malt (for color) BIAB Mash @152 for 100 Minutes (w/10 minute mashout @168) Est OG 1.059 Est FG 1.016 Boil @ 100C for 100 minutes 60 mins 1oz Target 11% aa 15 mins 1oz EKG...

I carbed to 2.2 and loved it!

Effiency is potential SG vs what's in your fermenter. Conversion can be 100% (I don't know that it is) and you still have sparge and equipment losses to lower efficiency. I biab and use a longer mash time (90 m) to ensure the amylase(s) have time to chew the carbs in the dilute environment of...

Higher temperature water has greater capacity for solutes (i.e. sugars). So when you raise the temperature of the mash for mashout (or 170 sparge/dunk with biab), you are increasing the solubility of deliciousness from the grains, and allowing more of them to go into the mash, thus improving...