Recent content by svthomas72

So will my 2L flask do the job? Do I need more headspace than that?

Asked this inside of someone else's thread a minute ago, but thought I'd throw it out to a wider audience. I am brewing a RIS this weekend - a recipe I have made numerous times. But, I'm trying something different this time rather than US-05 (I usually use 3 packs). This time I have 2 packs of...

Just to pile on here and ask another question, I am brewing a RIS this weekend - recipe I have made numerous times. But, I'm trying something different this time rather than US-05 (I usually use 3 packs). This time I have 2 packs of WL-001 that need to be used soon, so I am going to make a...

Gracias!

I am thinking of brewing an imperial stout with coconut and aging it with rum soaked oak cubes. Problem is, I have never brewed with coconut before. When/how do I put it into the wort? At flame out? Do I use fresh coconut? Or do I toast it in the oven first? I have heard of issues in the boil...

A tale of two home brewed stouts. On the left, a dry Irish 4.7% abv. On the right, the previous posted 13.5% Coffee infused RIS. Merry Christmas to me. And Merry Christmas to y'all as well!

Gracias.

Yeah, this was a concern. Unfortunately, I do not have any more of the late hop additions aside from a plethora of Cascades. I will shoot for a session with Cascades as the flavor/aroma hops. Can't be too bad as a session, just sad that the primary flavor profile is lost now. I will leave it...

So, I brewed my first 10 gallon batch today. Everything was pretty good, except for the boil time was WAY longer than I needed it to be to get my volume down to 10 gallons (but, I can work that out for myself a little later. It's just an adjustment to mash/sparge volumes). The real problem...

Coffee infused Russian Imperial Stout I call "Coffee Ruskie Business." Turned out at 13.5%. Nice chocolatey notes with coffee pronounced and a boozy finish. I am digging it, but the mouthfeel is not what I was shooting for on this one. I've brewed this several times, but this is the first coffee...

Any chance you have measurements? This looks like exactly what I have in mind to build for myself. I have just completed my HLT and Brew Keggle, and I have an Igloo Cube for a mash tun. I especially like your propane bottle shelves. I had been thinking about a similar solution.

So, my WCIPA is in the keg now. Finished at 6.9%, and the gypsum addition was a smashing success! I will be dabbling more with water profiles moving forward to be sure.

It's a monster grain bill. OG on this batch was 1.106 because I did not sparge enough and didn't get the full efficiency. 22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.5 % 1 lbs 8.0 oz Chocolate Rye Malt (250.0 SRM) Grain 2 5.6 % 1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 3.7...

It is all grain. I mash at 155 for 75 mins to get optimum mouth feel and abv combination. The additional yeast is a good idea. I hadn't thought of pitching a different kind of yeast. I also like the idea of increasing the temp. I moved it to secondary two days ago because I needed my SS...