Recent content by PaulTheGhost

Photo Album - Imgur Here ya go guys! Hopefully it was helpful to you, it sure helped me a bit.

Hmm, looks like I will try washing some yeast! @skibb, yeah that's mostly what I was worried about since it's a pretty hoppy brew. But luckily my stout recipe is gonna be pretty hoppy and it will be using the same hops that the IPA used. Thanks for the help guys!

Hey guys, So I'm sure that this question has been asked before but I haven't found anything definitive. I have a Lagunitas clone in primary right now (fermented with Wyeast 1968) and I want my next recipe to be an American stout. Now I know that American stouts are usually fermented...

I would agree aseg and add another type of hop at flame out to give a little more hop character. Chinook's a great hop, but I think that williamette would be a good addition. I'm going to be brewing an American stout next Monday, planning on basing my recipe off of Rogue's Shakespeare Stout...

Well brew day went really smoothly (first brew day in an apartment on an electric range). I got a stuck sparge from the thick mash and the rye, but after blowing back through the manifold and psuedo-fly sparging I was able to hit all of my numbers! I put 0.5 oz crushed juniper in the mash for...

Plans fell through. I ended up picking up two couches and driving them halfway across the city. Brew day is tomorrow. Will post results.

Will do. Planning on brewing it tomorrow.

Im thinking a load of caramunich and honey malt with munich and vienna as base. Magnum bittering, hallertau aroma, wyeast 2565 or white labs kolsch yeast. Og: 1.08ish with juniper in the mash and perhaps in the boil. Srm 20 ish ibu 20 ish. Mash 154ish. Im thinking that the juniper will...

Have you had any experience using juniper in an amber or copper ale?

Well that's still quite a bit cheaper than here. Damn California is an expensive place to live.

Dude, where do you buy your yeast? S-04, S-05, and Notty are all 3.90 with tax at my lhbs.

My first two all grain batches were a Northern German Altbier and a Nelson Sauvin APA. I mashed at roughly 142 for both batches since I was using a floating thermometer that I didn't calibrate before using. They both finished around 1.004 when they were supposed to finish around 1.013. I...

For my first two all grains, I was using a floating thermometer to monitor mash temps. They both finished at around 1.004! About 10 points lower than they should have been. When I compared the floating with my calibrated SS thermometer that came with my beginners kit, it was about 8 degrees...

My process: mash in by stirring the grains for 5-10 minutes, stabalizing temp and then let it sit for an hour. Add .5 gallon at 200, stir for 5, stabalize at 170, let rest for 5. I vorlauf, drain, first round of batch sparging by stirring in hot water and sit for 10. Vorlauf, drain, second...

I was having the same problem: heating my sparge water to only 170, so I never mashed out fully. What I do now is mash, add about a gallon of water at about 200 which raises the grain to 170, hold that for ten minutes then vorlauf and sparge with water just a smidgen over 170. I went from an...