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I brewed the original recipe on Friday. I should have had my burner turned up higher. And I might have had a bit low efficiency. I only hit 1.053 at least I ended up with close to a half gallon extra. Hopefully it still turns out OK.

I went with the crystal 120 so I guess if I cut it back a bit it will be good.

I am pretty pumped to brew this recipe. I just got back from my LBS with all the ingredients. I was worried that they wouldn't have everything especially the Amarillo hops since its a fairly new store. Actually they didn't have crystal 90 so I was stuck between 60L and 120L so I will have to...

Yes. Thanks. Vourlauf is the word. It does sound cool and I like to say it when I'm brewing. Lol.

Thanks. I will give it a bit of a rock back an forth and see if that helps. The carboy is sitting at 70 degrees taken with an infrared so it should be OK. Usually I am pretty patient and leave batches sit for 2 weeks minimum as well but I haven't brewed in quite awhile so I am anxious and...

Yes I know this is a topic that has probably been brought up too many times but I'm looking for a few opinions and I only have internet on my phone so searching through the threads is a pain. I brewed an all grain APA 12 days ago. Pitched rehydrated us-05. Fermentation took off within 12...

Hi. Its been a while since I've been her. I haven't been brewing bunch but just brewed an APA today and doing a heffe tomorrow. Anyway, I can't remember what the German word is for when you are draining wort from your mashtun and you keep putting it back into the mash until it runs clear. Its...

theres another brew pub in niagara falls called taps it has a decent selection of beer and cheap food

Ive been using my electric smoker lots latley monday did a whole chicken with jerk sauce, tuesday i did ribs and yesterday i did chicken breasts stuffed with smocked gouda cheese wrapped in bacon, Tomorrow im gonna smoke a rump roast and stuffed jalepenos and sunday im smoking a turkey for...

But what's the reasoning behind not crushing before smoking? I guess it doesn't mater if I smoke the grains whole. They should be plenty dry enough to crush after smoking.

That's a good point never thought of that. I suppose I could add the water too the mash but if you soak at room temp you probably wouldn't loose much of anything.

lol, no sorry i was planning on smoking the malt separater maby tomorow or in a few days

I just made a modification on my electric smoker and its working great now, i have a chicken going at the moment. I want to smoke a pound or 2 of 2 row for an ipa and have been reading some old threads about smoking malt. The general consenses is soak your grains whole for a bit then smoke on...

thanks, i was also thinking to use the nugget for my bittering addition but i think id like to try to get my ibu's a little higher maby 50-65. I have yet to make any hop additions at flameout so i think i may try that this time as well

I have some leftover hops id like to use up and figued id get some suggestions from you guys.Gonna do a 5 gallon batch. This is what i have: .5 oz cascade 5.0 aa 1 oz cascade 7.8 aa .5 oz perle 8.5 aa .5 oz citra 11.1 aa .75 nugget 12.2 aa

good idea, that will definatley save on space and help heep them fresh. Im from st catharines too and i was curious about where you are getting your grain from as i am interested in buying 50# sacks or splitting one one with someone once in a while, also if you ever find yourself in over...

looking to get started into some cheese making and was wondering what all is included in the kits sold at homebrew supplys? would i be better off buying a kit or buying the rennet, calcium chloride, etc,.. separatley?

Came across this thread last night. Looking to try cheese makeing but no rennet or citric acid yet so I tried this yogurt recipe tonight. Hopfully it turns out good. It did burn a little bit on the bottom while on the stove but I was stiring allot. I put it in my electric smoker after cleaning...

I figured it would condition a bit wile force carbing in keg for a week or two

Thats good to hear, i just kegged a wit yesterday after only 7 days in primary, i was a little worried it was too soon but i figured it would condition in the keg a bit while carbing. and i just wanted to get it into the keg at the same time i was kegging a pale. The only bad thing i did was...