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I have a habit of adding a degree to mash temps when I find a recipe as I typically find myself over attenuating... Mashed mine at 153 and for the first time in a while I actually UNDER attenuated. Hit 1.016, added more yeast with a starter, etc... four days later... 1.016. I would recommend...

Excellent recipe! Thanks Brewed 10 gallons of this. One keg stopped at 1.003, the other is slightly dryer at 1.002. I prefer the dryer of the two and feel it's better to style, but both are great! Next time I may knock the rye down just a tad, but that said this is still the most positively...

Beer!

How often is it bubling btw? Should be bubbling pretty steady at this point still. Mine was still putting out bubbles after three weeks more than once a min.

Not an expert on this yeast but i can tell you it goes and goes. My batch is five weeks and at three weeks i was down to 1.004, ended up at 1.001 though at the five week mark. Kept it on the yest the entire time as my wife was out of town and i was solo dad for the entire five weeks, would have...

If you're doing 5 gal? No, go for it! In the spirit of this beer, rednecks dont no no math anyway! .25lb less wont make a big diff.

Just an fyi; Beersmith does indeed add the sugar in to your pre-boil gravity, but you can change the sugar addition to "after boil" which will take it out of the pre-boil, but leave it added to the post boil. @70% this comes out to about 1.042 pre and 1.57 post. Tastes great coming out of the...

Good info. Correct me if I'm wrong but it sure sounds like one must try rather hard to over oxygenate a beer as long as A, the yeast are still active, and B, there's still fermentable sugars available to be digested. We're assuming an addition of O2 here after the fermentation has started, but...

Brewing this for the second time this weekend. This is one of those beers that really strikes a cord with the BMC fans out there, I suspect it may be because of the corn addition. This time I'm making a split 10 gal batch. I'm going to bump the mash temp by a degree (for some reason my beers...

So I picked up the aeration wand/system from Williams Brewing this week... sure has some great reviews and I've looked at it in the past, so I bit the bullet. With regards to the olive oil; I got a response from Grady Hull at NB regarding their experimentation with it. He said: "Yes, we did...

Joe, not to get on a side tangent, but I literally just emailed New Belgium this week with a question regarding their experiment with full scale use of olive oil. One of the brewers there actually used it a part of his thesis and did a really detailed report on the use of olive oil in beer, but...

Excuse me if I sound a bit brief, but I had just typed up a response to you only to have my IPad POS refresh the tab and delete everything. Tech developers are idiots sometimes. Anyway, welcome to the world of brewing and HBT. I'm going to respond out of the assumption that you'll probably get...

Shellfish chorizo huh? That's a new one for for me, but sounds good! I'm now wondering where this beer dinner was and what the pp price was? Too bad Goose Island is now a part of InBev, I can only imagine the quality will drift over time, ever in search of the almighty profit margin and mass...

So every now and then you're drinking a beer and eating something and it hits you; "damn! That's good together!" I had that not long ago with a not so surprising combo of stout and a bowl of captain crunch. Today while feeding my 8 month old brewing assistant and enjoying an eisbock I all of a...

So I just made one of these, and although it works, I'd have to argue for a few improvements: My major concern is the thickness of the copper. See, when you run water under pressure through a tube and out the side through a hole as we're doing (24x) here, I don't care how straight your holes...

Glad to hear that's been working well for you. How many batches can you manage with a store bought tank? Sounds like a worthwhile way of going about it. I'm thinking the batch(es) you've tried that had olive oil weren't done right. You can literally take a toothpick, dip it in the oil, then dip...

Well, Ive always wondered how much o2 gets introduced with a bottling wand. The beer shoots out petty quick at first and you do that over 50x per 5 gal of beer, but I've never gotten an oxidized bottle off of it, so it seems the yeast do indeed consume that o2 in priming the bottle. Last night...

Although that bag technique shown in the link is seriously brilliant, I'd argue you may be best off getting it out sooner rather than later. If your brews are anything like mine, your bung will probably dry up in the neck after the krausen gets to it and make it a lot harder to pull out after...

Oldschool; That was my thought exactly... I don't see the harm in adding some o2 within the first 48hrs, especially not with a beer that'll take a good while to ferment. If I pull off a half gallon or so, it can only absorb so much 02. Add that back in and the yeast will use it up quickly...

So I just brewed a big RIS that'll come in at just over 10%. I don't have an oxygen bottle or even a pump and filter to inject regular air into my wort. Before I invest in such equipment I'd like to clarify a few things: My understanding is that the reason we add oxygen into the wort is so...