Search results

Thanks for this thread. I'm headed there in September. Boulevard seems to be the one must-see brewery. Anybody got any other suggestions that aren't already above?

With the bottom-mounted heating element, how great is the level of benefit in attaching a pump for continuous recirculation? I've avoided it because I didn't want to worry about the extra cleaning and added tubing, but am rethinking that reluctance.

I've got an old-school mash thermometer I used to use when I did BIAB, so double-checking the temp shouldn't be difficult on my next batch. I figured that would be a bit of an issue, so I have been stirring the mash with a paddle more frequently in the M&B than I do on BIAB.

I just used the mash & boil's internal thermostat. I set it for 152, so it bounced a few times, as high as 156 and as low as 148, but centered on 152. During the mash, I manually recirculated about a gallon off the bottom onto the top of the grain bed every 10-15 minutes.

My last batch was a porter with 12 Lbs grain to 4.5 gallons of strike water and a 2-gallon sparge over 60. I did a 90 minute mash with the base grains (8# UK 2-row and 2# Victory) and added the dark malts with 30 left in the mash. Calculating at 70% efficiency, the software said I should have...

Dammit.

:goat:

So... I got my mash & boil and was wondering if somebody can help me troubleshoot efficiency problems with it. On my BIAB setup, I was running 75-78% efficiency. With the m&b, I'm averaging 57% efficiency, and it's super-annoying. I'm not recirculating constantly during the mash, but I...

9113.5 +6 gal Scottish Export Ale =9119.5

If you're unsure, medium toast is always a good default. And again, American, French, Hungarian... it's all a matter of taste. Really, I don't think they taste that different from one another. I mean, I *think* I notice a difference, but it's probably only because I read a thing that tells me...

I've done a few oaked beers, including a vanilla milk stout, a black saison, and most recently a Flanders red. Depending on how much oak character you want to impart, I find that anywhere between three weeks and three months is an acceptable period of time. If you're looking to sanitize with...

So I don't have a TON of experience with horchata stouts, but in those that I've tried, the almond component is important. Have you considered either adding almond extract or actually putting almonds in the mash?

Why the hate, bro? Anyway, if I were you, I'd use 5 ounces of Mosaic at flameout and dry hop with a pound of Simcoe. Just kidding.

Glad you did it first, because I was about to give a sermon about how mash temp affects final gravity, which *definitely* doesn't apply to cider. :confused:

When you already *have* a fermenter in the bedroom because the cellar is a few degrees off optimal temperature.

... when you come up from the cellar and tell your wife you're worried that your homebrew supply is running low, so she asks you how many bottles you have, and it's 6 cases in bottles plus 25 gallons in carboys.

Yep, that's where I was going with that.

That sounds like a killer yeast bank. How would a fellow Mainer get his hands on some of that stash? ;)

I make a maple vienna lager. You're right, it's hard to keep the flavor. Mine retains some good maple aroma on the front and a little woodiness on the back end. The maple gives a distinctive taste, but one that's oddly not very mapley.