Recent content by Chefflahertycec

So I put this into Beersmith and it didn't change the specs really at all. 10# 2 row 1# Munich 4 oz victory 4 oz biscuit too much toast?

I'm looking to brew an 10 gal AG batch of an English Mild. I've brewed this recipe before using 11.5# Maris Otter. I'm stocked on American 2 row and was wondering what could I add to recreate same results using 2 row plus a specialty malt. I'm a fan of MO and hope the brew will come out as close...

JKaranka , skunkfunk, Why would you not add cinnamon to the boil? Just curious.. I just did a Great Lakes Christmas clone which called for cinnamon (stick) and fresh ginger additions at beginning of boil. Turned out to be one of the best beers I've done to date. My experience as a chef would...

I have the same issue with my 3 digital probes.. all different temps. I always check them in comparison to my kettle thermometer... One thing is a given when checking your probes. If it reads 32f in a glass of ice water, it is off a degree or 2. check in boiling water because if it were 32f it...

It's pretty simple for me, Chef by day, beer drinker by night... The love of food science and art come together at your control in the craft of all grain brewing... I'm paid to create good food to have with a beer, then go home to drink beer I've made to enjoy with food.. I love every aspect of...

Thanks. I figured that was the safe route.... Love that star san!

I'm about a week away from bottling my Belgian Xmas Ale. I am putting it into champagne bottles and am going to cork and cage them. My question is, Do I need to sanitize the corks in any way or just press them in the bottles? I looked for info on here for this and came up short.... Any info...

I would respect the hell out of them... They are risky but I use them and don't plan on stopping. Just be careful cleaning and transporting them. I use milk crates to eliminate having to carry them from the top. Very real risk but to me the risk of infection using plastic is a greater...

Sugar man - Sixto Rodriguez

I would agree with chickypad. Thats a huge amount of spices for this size batch. It would end up like a glass full of cinnamon challenge... 1 - 1.5 tsp is a good amount for just the right amount of spice presence.

from a chefs perspective, I would always lightly toast as lizard said. It intensify s flavor. The only reason not to toast is if you are using the fresh mother (cilantro) which I have never read about using in brewing but would love to try. Maybe in a hop rocket kind of set up...

no. This sounds like a pre boil gravity which will change as you reduce the wort by boiling. I usually gain about 5 - 10 points (1.050 up to 1.060) through an hour of boil depending on gravity. In short, your OG is the gravity of finished, cooled wort before pitching yeast and fermentation.

All my zest additions are at 5 min. If you are brewing 5 gal, you might want to drop the amount your adding to 1 - 1.5 oz if your looking for it to be subtle.

I brewed a hefe and had same concern. I bottled at 2 weeks and sampled one after a week to see how things were coming along. Scared me because after a week of bottle conditioning, it tasted and smelled of sulfer. After 2 more weeks of conditioning there was no sign of sulfer.

Thanks for all your help. So I have a Dunkel Weizen which is recommended 3.6 - 4.5 volumes Co2. I now have it chilled to 38f after 24 hrs @ 30 psi at rm temp. This chart says that the desired psi at 38f for a volume of 4 is 27 psi. that seems really high. Is this chart based on serving psi or...