Recent content by patrick524

I recommend Red Rock Brewing, they have two brewpubs. The other good one is Hoppers bar and grill. They make excellent beers (hop rising and their bock are excellent). Just remember to get all the beers that come in bottles. Draft beer in Utah can only be 4.0 ABV, but bottles can be...

I only got it down to 1.008, I wanted lower but oh well. Didn't have to add yeast at bottling, I added the Brett at secondary, and then dry hopped about two weeks later. I've heard Wilmington has a great homebrew store, I've been meaning to get down there, the shop in New Bern closed a year...

Grains 7.19# Pilsner Malt 2.6 Munich II 1# Acid Malt 13.7 oz Rye Malt 13.7 oz Wheat Malt 9.2 oz Flaked Oats Hops/Spices 1 oz Mt Hood 60 min .19 oz Coriander Seed 20 min .5 oz E.K. Goldings 10 min .5 oz E.K. Goldings Dry hop 7 days (after WLP 650 is done) Mash 1.25 qt/lb for 75...

Absolutely!

This is my current setup. Really shady if you ask me but it gets the job done!

Recipe Type: All Grain Recipe Type: All Grain Yeast: WLP004 Irish Ale Yeast Yeast Starter: YES! 1.5L Batch Size (Gallons): 6 Original Gravity: 1.064 Final Gravity: 1.018 IBU: 46 Boiling Time (Minutes): 90 Color (SRM): 32.8 Primary Fermentation (# of Days & Temp): 30 days @64...

I would secondary for a week to really get the coffee infused with the beer. either way I think it would work. Good luck!

That's what I did with this brew. When I transferred it to the keg I put the coffee extract into the keg, then let it sit for a couple days before I put it into the fridge.

Try going to AirGas and see what they say (or any gas/welding supply). If they don't have it they can point you in the right direction. Cheers

I like to let it bottle condition for a couple weeks at the same temperature I fermented at. Then throw it in the fridge for at least a week before you start drinking it. my .02