Recent content by mthhurley

Here's all I know about Brewers Crystals. http://www.ritebrew.com/product-p/815651.htm

legasus, When I plug that recipe into Beersmith @60 minutes, 5.5G @70% eff, I get an OG of 1.071. Beersmith doesn't have Brewers Crystals in the list, so I put in corn sugar. I can't find what Brewers Crystals contributes to the boil....so I'll take it on faith that you're telling me that this...

So I'm finally getting around to wanting to brew this one but i'm trying to figure out why this recipe is calling for 1.074 and the bottle i'm holding in my hand says 1.085. I see a couple folks referencing that but don't see any answers to the discrepancy. Anyone?

So I ended up getting this brew down to 1.007 and followed the dry hop schedule 4x4 days IIRC...and oh my god this beer is amazing! I would put this on Cheerios in the morning! Thanks for the best recipe I've made to date!

So I brewed this on 4/5, hit 1.085 so a bit light. Mashed initially at 145, raised it up but in reality probably did not cross 151 during that last 10-15 minutes. 90 seconds of 02 and pitched a 2L starter of 001 at high krausen. Started fermentation at basement temps, so 63-65'ish after a...

Thanks!!!

scottland, I have a 2 part question for you as I'm considering this for a brew day tomorrow. I have only 15ml of hop extract on hand. However, these are Northern Brewer Amarillo Hopshots. I notice a lot of hop extracts are not varietal specific but these are. 1. Do you think...

I'm working on brewing this one but have come across two different recipes and wanted some opinions. This one, which by the "interview" comes from Sam himself (from 2004) http://rarebeerclub.beveragebistro.com/rbcbeer_11.html This is just the Olde Ale portion combined with straight 90...

I'm using a Wyeast smack pack and brewing up a 5 G batch of 1.117 OG barleywine. I only have a 2L flask and stir plate for a starter. I need some help stepping this up. Mr Malty tells me i need 405 Billion cells. I'll do a 2L with 1 smack pack, decant it...but then I'm lost on how...

Recipe calls for 10 days of dry hopping. I think 2 weeks is a bit much, I'm typically 7-10 days in primary. This was a very fast attenuating beer for me. I think it was done in three days. So other than a couple extra days diacetyl rest, your wasting time (again, assuming the beer hit...

Opted for a smoked saison after that I presume? :)

As long as your carboy cap can hold 5psi without blowing off, this should work just fine. This will not gravity feed and make it through the filter, definitely needs pressure.

2 days and it chewed me down to 1.016. I love S-04.

It's funny you say this. I personally did not Notice a difference. But then again, I did not have a ton of it last year because it was such in short supply. A fellow beer fiend absolutely loved last years. But when I got a case of this years, he said he didn't like it and something had...

Thanks Skeezer...I didn't go through all 50-some pages to see any side by sides :)