Recent content by firenemus

Make sense BB. Thanks for the reassurance :)

I'll share mine if you share yours ;)

Thanks for the suggestions stat. There's no fee to enter so that's not an issue. I'm just curious. Is it really that difficult to determine what the judges would accept? Any judges want to weigh in here?

Hello! I'm entering a few of my beers into a local competition for the first time. They'll be using the 2008 BJCP style guidelines this year (switching to the 2015 guidelines next year) and I'd appreciate some suggestions as to which categories my brews would fit into. I don't want to be...

Thanks for your feedback hoppus and SpeedYellow! :mug: I was wanting to add 4oz of both but thought it might be too much. They both came in 4oz packets and I hate storing partially used ingredients; especially when I know I won't be using it again any time soon. Couple other questions: 1...

Back in early April I made an attempt to brew my first RIS. I had some questions/concerns which one of our members addressed well. After letting it sit on 2oz of medium toast oak for the last few months I'd like to bottle now. My concern at this point is that it fermented lower than I wanted it...

Thanks aiptasia for the time you spent addressing each of my concerns.

...well, my brewing space at least. I brewed a RIS for the first time this weekend, and I tried to follow Jamil’s tricentennial recipe (from his “Brewing Classic Styles” book) as close as possible. The SG was around 1.098 when I pitched (plenty) of Irish ale yeast (wlp004). I vigorously shook...

Thanks union. If I'm at my target should I then keg it and start to carb? I probably wasn't very clear in my original post. Basically I brewed this beer for Halloween and I want to know if it'll be ready by then. Thanks

I know this thread is a few months old so I hope this is an appropriate place to ask my question. I brewed my biggest AG to date - a weizenbock with an OG of 85. I understand the rule of thumb that a bigger beer requires more time to age, but I also know that wheat based beers should be consumed...

Thanks duck. I think I'll follow your advice and mash at a higher temp. I want it clean and drinkable, so would 150* be a good temp or should I go higher or lower? Thanks for your input!

Hi Everyone, O.K. so here's the deal; I'm attempting a IIPA Double Jack/Pliny clone this weekend. I'm using 15.5# grain and 1.5# corn sugar - estimated O.G. is 1.081. I'm planning on doing a mash schedule similar to what Firestone brewery uses (145* 60min - 155* 10min - 165* 10min). After...

Thanks again Apache! So is there an advantage either way. I usually wash my yeast, but I don't plan on keeping this batch, so I could just dump the can of puree on top of the yeast cake. I'd rather not go through the trouble of racking if there is little to no benefit. What would you advise...

Thanks Apache, if I was to go by a hydrometer reading what would be a good percentage of attenuation?

I'm trying out a recipe for an apricot wheat (close to the one found in Jamil and johs book) and I need some help deciding when to rack from the primary to the fruit in the secondary. My starting gravity was 1.053 and I'm using Wyeast 1010. The authors simply say to rack when the fermentation...