Recent content by noisy123

Sorry to bring up a dead thread, but I figured out a solution to this problem a while ago and never got around to posting. I just took an 8' length of 18" aluminum flashing (unpainted) and cut out slots for the regulator and wrapped it around the burner. It focuses the heat on the keggle and...

My attempt turned out okay. I used Ky's Maudite recipe shown in post 84. It came out way too sweet (due to attenuation down to 1.021) and without the spice character I am looking for. If I had it to do again, I would probably use a different recipe.

I forgot to add it during the boil. So I just made a syrup and dumped it into the fermenter. I used 3 packs of yeast for one 6 gallon batch, and a yeast cake for the other 6 gallons. I made sure to use lots of O2 and temps that increased from 68 to 75. Both attenuated from 1.081 to 1.008 in...

Does anyone have a port recipe I could use as a start for a sour-cherry port? I have around 12 lbs of cherries I'd like to use for this purpose.

Well I couldn't find any 150 Crystal. So I am going with 1.5 lbs of crystal 120 and 0.5 lbs of crystal 80 with 14 lbs of 2 row. I am going to try to brew up 24 gallons of this stuff today. Wish me luck...

Hi I am trying to perfect an Arrogant Bastard clone. After listening to JZ's brewcast, and brewing Yooper's crystal 120 Clone I am hoping to make an amalgam. I'd like to substitute some of my raisins, I mean Crystal 120 for some Crystal 150. Here is the bill I used for my previous version...

I looked up the definition of SG (its basically just density with a small correction), and the solution to this problem is pretty simple. If I mix equal quantities, I can just average the readings, assuming no further attenuation. This would be 1.022, a little high.

The unfinished one is very estery. I think? It tastes a bit like the Belgians I make, there is a definite spice note to the stuck beer. I think the yeast may have just became very angry, and died. I should point out that both were underpitched (2 vials built up to 2 liters). There was no...

Update. I brewed up 12 gallons of Czech pilsner, no-chill. I used 24 lbs of Dingeman's continental pilsner malt and some carapils. 6g is stuck at 1.030 (that's my own damned fault). The other attenuated fully, perfectly clear (before lagering), no DMS, no diacetyl. I'll update if anything...

I have a bit of a conundrum. I currently have 12 gallons of Czech pilsner. They are divided into 6 gallon batches. After 4 weeks at 52 F, one has a gravity of 1.029 the other has a gravity of 1.015. The lower gravity batch is crystal clear, and probably ready to lager. I don't know why they...

Probably be great in a wheat beer. Pectin or no....

Hey orange cap guys! How are you transferring? Gravity? Or is there a Co2 trick?

I have not found my pre-boil readings to be a reliable measurement for predicting OG. How are you taking these readings?

I also put about 3 gallons in. Two weeks ago I did two 12 gallon batches back-to-back and had an inch of water left in the pot. Is anyone using a false bottom in place of a manifold? Any problems with this? I would like to add, that I have been using this technique for countless...

I have used these as well. I read that someone had problems with air leaking through the spigot so I replaced it with a pvc plug with iron pipe threads. After pitching I just replaced the plug with the drilled stopper and put my airlock in. Worked great. I had to buy a #5 stopper since the...