Recent content by nobita

I've been doing sort of a hybrid approach where I transfer from primary into a keg, but then leave the keg at fermentation temp for a week or two while I dry hop and let it continue to condition. Then I remove the dry hops and either chill and carbonate, or bottle. Seems to be working well so far.

Yeah, you're probably right. Simpler is usually better. I read in Gordon Strong's book that he often mixes base malts to add interest, so I thought I would give it a try. I'll update how this one turns out...

Brewed this up yesterday...so too late to make any changes, but hopefully it turns out good. Any feedback on the recipe? IPA - Batch Size: 10 Gallons Est Original Gravity: 1.061 SG Est Final Gravity: 1.016 SG Estimated Alcohol by Vol: 5.87 % Bitterness: 70.6 IBU Est Color: 8.0 SRM...

Thanks! it's good to know the recipe is spot on. I would say my version is just a bit lighter in color. I thought it was further off but I wasn't comparing using the same style of glass. I mashed at 152 and heated the first runnings while sparging. My sparge water was ~180 degrees, which...

I brewed the AG version recently (right off the PDF you linked to). After ~ two weeks in the keg it is starting to taste good, but it's definitely not Pliny. I just had the real version and mine turned out much lighter in color, it's thinner bodied, and has way more bitterness (harsh). I hit all...

Thanks for the advice! Cheers:mug:

Anyone have any feedback on this IPA recipe? Beer Profile Est Original Gravity: 1.064 SG Est Final Gravity: 1.014 SG Estimated Alcohol by Vol: 6.46 % Bitterness: 113.5 IBU Est Color: 9.6 SRM 5.5 gallons post boil 12 lbs 3.2 oz Pale Malt (2 Row) US 80.79 % 1 lbs 3.2...

The comment below is from the brewing network page for this recipe. http://thebrewingnetwork.com/shows/668 "In the interview the brewer says he does a protein rest @ 55 deg C (131F) and then mashes @ 68.5 deg C (155F) but then later in the show when Jamil gives the recipe he says to do a 148...

I brewed this last Sunday, and it's fermenting away now. I pitched 2 vials of WLP001 without a starter (I know, I should have made one). Just wondering if everyone fermented all the way up to 72 degrees? I just got a fridge and temp controller so I can dial it in. I pitched at 68 and I've ramped...

I couldn't find Santiam either, even here in Portland, aka Beervana. I used Tettnang instead.

I actually used this recipe and I listened to the radio show to confirm it - still I am not sure if it was right. Thanks for the tip on the iodine test - that sounds like a good idea. Next time I'm also planning to use calibrated thermometers, stir more thoroughly (and maybe get a real mash...

My most recent recipe called for a 45 minute mash at 150 degrees...it was the Lagunitas little sumpin sumpin ale from CYBI...the recipe did have about 50% wheat malts. Is it unusual to have such a short mash at this low temperature? My efficiency was low (just under 60% and I missed my target...

Thanks that is great to know! I went ahead and brewed this yesterday as is...it was my first all grain, and obviously I will have to work on my efficiency as my OG was only 1.058 compared to the target of 1.071 but hopefully it will still taste good!

Thanks! I switched beermsith to the rager formula which brought up the IBUs a little, but still less than what Lagunitas lists for this beer. I went ahead and brewed it yesterday anway...it was my first all grain, and my OG was only 1.058 compared to the 1.071 i was shooting for, but hopefully...

doh!...i actually had no idea about rager vs. tinseth was until you just posted, and I did a quick google search. I have a lot to learn! I switched to rager under beersmith options and it upped the IBUs from ~34 to 40 but that is still way less than the 64 IBUs listed on the label. what else am...