Recent content by fatom99

I made this recipe a 3rd tonight, with 1 change this time. My wife wanted a cream ale, so I substituted 1lb of 2 row for flaked corn (5lbs 2 row, 1lb flaked corn). I figured this recipe would be a great base for a cream ale. We'll see in a few weeks!

My "system" is like dmtaylor's. Biab, dunk sparge in a bucket, and boil in 2 stock pots on my stove. I pour the chilled wort through a mesh strainer to aerate. Makes great beer, with minimum equipment.

I just picked up supplies for this recipe at my lhbs, they suggested I use dehusked carafa iii instead of chocolate malt, to make it ready to drink sooner. I've used the malt before for other recipes, and decided to go for it. On the way home i realized dehusked carafa iii has a high lovibond...

Makes sense to me. It's like the cold toddy method, only using your beer to cold brew the coffee, instead of water. A big part of coffee is aroma, and your method is basically like dry hopping with coffee beans, which will capture the aroma. As far as using whole beans, I suppose you could, but...

Here's a great article where they interview some pro's. I've done it twice, with amazing results. "Cold" brew the coffee for 2 days, then filter and add it at bottling or kegging. The comments have some helpful details too. http://allaboutbeer.com/article/coffee-beers/

I made this beer via the BIAB method twice now. Actually all of my beers were. All have turned out great. I use the crush I get from my LHBS and get about 85% efficiency. I stir once every 15 minutes to ensure even mash temps, since I BIAB in my kettle, and I think this increase my efficiency...

I've fermented 2112 at 52F with great results for a schwarzbier. I did pitch a lager sized starter though.

What temp do you mash out at? 170 degree sparge water seems low, since you want to raise the mash temp 168 degrees. I heat my sparge water to 178 to bring my mash temp to 168; of course the sparge water temperature is dependent on the sparge water volume and the mash temp.

I do 5.5 gallon batches on my ceramic stovetop, doing BIAB. Getting a full boil was trouble, so I split my boil into 2 pots, problem solved.

I had the same issue, even after pitching a 2nd time. After 6 weeks as a last resort, I added yeast nutrients and then stirred it very gently to rouse the yeast and that did the trick. Be careful of an infection though, good luck! Sent from my iPhone using Home Brew