Recent content by roncruiser

What's your version of the original recipe? What changed?

Check this out. This will be my next brew after another Younger Clone attempt. https://www.homebrewtalk.com/showpost.php?p=7183315&postcount=128

There's another thread with the exact ingredient list taken from a video documenting Bourbon County Brand Stout produced by Goose Island. Let me dig it up.

You mention a PH between 5.4-5.6 with 5.45 being your ideal. Is that PH measured at room temp?

You mention a PH between 5.4-5.6 with 5.45 being your ideal. Is that PH measured at room temp?

I have the 5 gallon breweasy. I don't have the auto temp control option on my breweasy setup. I find I can easily maintain mashtemp manually but hitting mashtemp quickly after dough in has been a challenge. Using the Beersmith 5 gallon breweasy equipment profile and the BIAB full volume...

I've been searching high and low for a good Capn Crunch Chocolate Peanut Butter stout to brew. This one looks good. How did it turn out? Any updates on the recipe? Thanks...

I'm doing this one next. Any other tips on this beer? Is there a preferred mash temp agreed upon?

Thanks. I don't notice more or less foam without the stopper. Again, that's given a chilled bottle, long output tubing, and low psi during bottle fills. I thought that the stopper may have contained the (IPA) hop aroma during a bottle fill, but that didn't make much sense since the...

Can someone please explain the need for the stopper? Could you not achieve the results without the stopper? Assuming everything else remains the same.... cold bottle... low psi fill... cap on foam.

My thoughts aligned with this guy here. He makes great beer. A very informative read. I could not have said it better myself: http://www.bertusbrewery.com/2015/12/barrel-aged-stouts-and-charred-oak.html?m=1

I have a couple big IPA's currently on their last dry hop additions. Which would be the best way to proceed fining with gelatin after the last dry hopping is complete? Fine before carbonation: Cold crash to 33F for 72 hours on the last dry hop addition. Fine with gelatin. Then CO2 keg...

Part of it is it takes a lot longer for the final results too. I'm guessing many are in the conditioning phase. My attempt is next month. Everything's in place.

Inefficient fermentation. A weird minerally un-smooth harsher taste. .... let us know.

There you are. Hang out in this thread a bit more. We're, obviously, desperate for something remotely close to the real thing.