Recent content by bluebrew17

I JUST ordered cocoa nibs to do a chocolate wheat. Im thinking base recipe plus 2 oz nibs in secondary. 4# 2-row 4# white wheat .5# munich 1 oz cascade @ 60 mins 1 oz cascade @ 10 mins I think I need cocoa powder in the last 10 mins of boil too, thats why im on the forum right now. :)

hmm i would guess it was pure citra as the dryhop. Thats all i taste drinking those.

one way ive done sours in the past is to stove-top cook up about 1-2 pounds of wort using just 2-row. grind the malt and then mash it for 30 mins or so at 150F. Then put the mash in 1QT mason jars and vacuum seal them. Then put some 120F water in my mash tun (an orange cooler) and stick the...

Ok guys, I've been loving a couple FWH recipes lately, I want to keep it going with a FWH in a base porter recipe I have. Someone talk me down from the ledge. Is it really a bad idea?

I see alot of people using EKG hops at 60 mins in their versions of guiness. Is this really necessary? my impression was, almost any hop will do (magnum, etc) at 60 mins cause the flavor of the hop is mostly gone, its just adding bitterness at 60.

Just got an 8 gallon rye barrel from a distillery. The docs say it is currently sealed and ready to go. From what I've read, I should fill it with water and check for leaks until the staves swell and is water tight. Should I use sulfur sticks and cleaner on it or just roll with it? Seems...

How the heck did you get 65 IBUs for this 6 gallon one? When I enter it into beersmith, it says 108 IBUs. For example .75 oz 12.4% = 26.9 IBUs when i enter it (20 mins). Also 1.25 oz 12.4% @ 15 min = 36.7 IBUs

Yeah it was weird. I've attached a pic. It's possible it got up to 120-130-140 F in storage. The right one is the nice new powdery lactose, the left one seems granulated. Maybe it got wet too? Dunno. Use was radically different. The old bad stuff foamed massively. So much so that 8 oz of...

wow fast replies.. nice

Hey do you guys use powdered or granulated cane sugar? I've always used corn sugar, but want to try cane for bottling just because its way cheaper.

So it was definitely bad lactose. Don't know if anyone will ever read this, but I made another batch with fresh lactose, no foaming problems whatsoever. Side by side it was clear. The old lactose stored at 120-150F in storage in the Phoenix summer had crystallized or something. It was sandy...

Has anyone had lactose go bad? I moved and had lactose in storage in (Probably) too much heat. I made a milk stout and it was really sour/bitter on yeast pitch. I thought it was possibly the hops being a little high in AA. Turns out it was disastrous. Has anyone had this happen? I'm...

yeah this year seems to be a bad year for hops again. Luckily, I got my orders in in Jan. I think NorthernBrewer and alot of homebrew stores are vacuuming up the hops. As well as craft brewers of course

honestly, I do my starters 24 hrs before. I pour 1000 mL into my flask to measure it, then pour it into a big (too big) stainless steel pot. that handles the boilovers real well. boil water add 1 cup of DME boil for 10 mins spray pieces of aluminum foil with isopropyl alcohol cover the pot as...

No way dude. let it go with the airlock on. I've brewed light lagers that had that smell too, it definitely wont affect the final beer to leave it airlocked.