Recent content by Tundrabrewing

Also Brewmasters Warehouse has all the hops in stock right now!

I absolutely love this beer and want to brew something similar or a clone so I am happy with this thread. I did find an article on New Glarus' website that says two key things we should look at for this recipie. 1. He spent over 6 months painstakingly perfecting the hop blend alone. Finally...

ok. when I took it the first time it was at about 70 degrees. I watched an episode of dexter, and took another reading, this time 63 degrees, and it was about at 1.066. I then stired it up vigirously and took two more readings. 1.058 and 1.060. How would those be factored for temp? I guess I...

So this is my grain bill for my partial mash recipie. 34% 3 lb 3 oz Pilsner Liquid Extract 32% 3 lb 0 oz Pilsner (2 Row) Ger 21% 2 lb 0 oz Munich Malt - 10L 11% 1 lb 0 oz Belgian Candy Sugar Amber 3% 0 lb 4 oz Acidulated Malt I just brewed this, according to Hopeville's Beer...

I actually forgot to order the Carawheat malt. So I omited it and used 1lb of belgian candy sugar instead. helped keep the SRM where it should be and lowered my FG. I will brew it again WITH the Carawheat and see which I like better.

I will turn on a space heater to if I can increase the temperature of my fermentation room, and definately look into the mashing of the extract too! Thanks guys!

The BJCP style guidelines for Saison state:

That's good to know, of all the reading I did I was unable to find anything specific on the mashing temperature. I will definately note that when I do it.

What I have been doing, is fermenting Primary in my basement closet with the door open, this keeps it about 65-70 for the Primary for 2 weeks. I then rack to a secondary and close the door which drops is 5-10 degrees. (55-65 approx) I clarify it for two more weeks, then bottle it and leave...

Trying to keep as close to the style as possible. Added a little acidulated malt for flavor rather than PH. I have been using Deathbrewers stovetop partial mash method. Mash at 155 for 45 min. Sparge at 170 for 20. This gave me a 75% efficiency last time, but set this up at 70 for good luck...

Ok so I reworked the recipie using Beer Calculus, which another thread lead me to. Great resource thanks to whom ever created that, when I get a new computer I must invest in some good software(with a mac that barely works anymore I think I can keep using online.) Now to fit with the style I...

Hello from Fargo, where the streets are flooded with more than Homebrew. (this is me predicting another flood this year) Gotta love North Dakota weather.

Yes, very much. I need to go buy another brew pot, thank god for tax returns!

Ok. so I am playing around with this recipe a bit in Beer Calculus. Thinking I might try this as my first PM, might be jumping the gun a little, but I will just have to read my ass off before I go all out for it. What should i set my brew-house efficiency to for a first time stove-top partial...

This begs the question, how can one tell the differance between grains that need to be mashed and steepable grains?