Recent content by bruderbier

Thanks for the replies. Yeah, after cellaring for 6 months (45°), a new yeast charge would be a better guarantee of carbonation in the bottle. The last thing I'd want after that time commitment would be uncarbonated beer. Plus, 007 flocculates like a layer of plastic on the bottom of the...

As an update, it tasted too sweet in Oct, so I let the secondary warm up to room temp over 5 days and pitched 2 packets of rehydrated US-05 with some yeast nutrient. After a week it has signs of some fermentation (bubbles in the hydrometer) and the gravity is down to 1.030. Thank you US-05...

I made this with 2 rehydrated packages of Nottingham mashed at 149° and pitched at 79° fermented at 72°-74° (I know, it's high, but I wasn't worried). OG was 1.044. After a week, it only got to 1.02. Anybody have a Nottingham stall on this one? I'd figure a double pitch at a high temp should...

Yeah, I found I had an amazing transformation from week 3 to week 4 with this recipe. The roastiness softened to a beautiful malty chocolate. That was my results/perception anyway.

Ok, so I have a barleywine OG 1.115 that seems to have petered out after being pitched directly on a cake of WLP007 at 1.033 after 3 weeks. Apparent attenuation of 71% A little higher FG than I was hoping, but it is what it is. So, I'm planning to let it sit another week, secondary a few...

Well, I for one am not a fan of Wild Rice in a beer. I agree with skibb. The flavor to me is not so much nutty as it is earthy like sucking on tree bark or something? Not offensive, but not tasty either. It overpowers the aroma of hops and dominates the flavor. When pouring, I get a great...

A furious fermentation (even without kraussen or blowing off can raise the temperature of the fermenting beer by 6 degrees or more on a bigger beer. I'm guessing the 65 pitch temp was of the wort, but were the other temps mentioned the dialed in chamber temps or were they the liquid temp...

I've done a lot on MO recipies in the past and I feel like I have a good handle on that flavor (that I love). I thought I'd see what Munich does in a large beer. I also want to see about Phoenix hops as my HB place has them. I have a cake of wlp007 so I'm going for an out of style...

I wish I could, but I'm out. If they like it, they can harvest more next fall. ;)

I just took a little taste test/smell/Gravity reading 4 days in. I scorched the cereal mash a little and wanted to see if I was going to get ashtray. So far no burned notes at all. We'll see when it dries out and carbs. 1.062OG to 1.022 now. WLP007 @ 66-67degrees + wild rice + wild hops...

Thanks for the reply! I ended up using 1 lb. We'll see what they think of the flavor. The Whole Foods near me sells wild harvested (not paddy) Canadian lake wild rice for $12/lb which is a really awesome price I think. This was a one-off brew. I doubt I'll ever do it or a cereal mash...

Bump Trying to brew this weekend

Thanks! I have a similar system. I've always thought my boil off rates were really high (if you're getting 10% on a commercial system they say you are doing well), but I guess it's just that a 5 gal beer in a 15.5 gal keggle and a blast furnace burner allows for a really vigorous boil without...

My parents retired to Minnesota and brought back some wild hops that grow on their property for use in a brew. The smell intensely citrusy/grapefruity when crushed in the hand, really awesome. I was thinking of brewing up an APA with them and making it even more Minnesotan with some wild rice...

I've never mashed a beer this large. When you say 10 gal strike yields approx 8.75 gal runnings, that works out to only .05 gal/lb grain absorbtion which is half the usual est. Is this due to your crush/setup or does the absorption go down for some reason with larger mashes. Seems impossible?