Recent content by JLW

From the way, way back I found one of my 12-12-12 wee heavy beers from this recipe build, put in the fridge and chilled down. Surprisingly, this beer has held up pretty well. Nose is a little boozy, and it seems to have thinned out a bit (maybe it was always thin) but it still tastes pretty good.

Congrats! You made beer! By the sounds of it good beer.

This is solid advice. Having an adequate pipeline of beer will help you let beers that need age...age.

Yeah a porter will do well with some age. When I first started and was bottling, I brewed a porter and was so excited that it turned out well that I drank it within a few months and it was good. Then one day about 8 months later I found a six pack of it the back of the closet, chilled it down...

flars is right, a week is probably too early depending on the style of beer. My Hefe is 3 weeks grain to glass. I would still crack one open and give it a try.

I know, this debate has been debated many times. I've been brewing since I think January 2010 and I'm ready to start making my brew day more efficient wherever I can. I have a 5 gallon set up and I don't see any plans on the horizon to go bigger. Although, the idea of 10 gallons at a time does...

Good idea. I'll definitely have to consider that as an option. At least I have a few months to figure it out.

Update. OG came in at ~1.100 and Fg is at ~1.021 with a calculated AV of 10.50%. I let the beer sit in primary for three weeks to let it settle all the way and and clean up a bit. The hydrometer sample was already incredible and the addition of the 4 oz of flaked oats and 4 oz of flaked barely...

Simcoe is great for bittering hops and I would consider using it at the 60 min addition. As for Amarillo, it's great for aroma and I would consider using it at flame out.

I'm no expert either, however at that mash temp raise you may get too much sweetness from RIS. I've read recipes that mash on the low end and some on the high end like you're suggesting. There's few good articles out there on picking your mash range based on the yeast your using. I think...

I'll mash at 149-150. Also, thinking about pitching this on top of a yeast cake from a rye IPA using US-05.

It's been a really long time since I posted here. Anyway, digging an old recipe out for an RIS I'm going to brew this weekend for planned consumption in winter 2018 (also used for Christmas gifts). I've made this a few times and usually oak it or maybe throw some bourbon in to trick it up a bit...

After all these years I still come back to this recipe as a go to for an West Coast style IPA.

Man that sounds good. Heaps of those hops as late additions would be awesome.

Option two is sounding more and more like the correct way to go. Any thoughts on top end temp for this yeast? On the White Labs site I seem to see 85* a lot and that sounds about right for my other saison's. I'm thinking about pitching around 75* an then ramp it up over a period of a few days.