Search results

10gal yesterday, using Fermentis US-05. Took a break from pro brewing to homebrew this and develop a Munich dunkel recipe. :-) 4092+10=5002

Yup, same thing happened to me. It settled out and my barleywine became crystal clear after about 6 months of cellaring.

In! Thanks for the opportunity.

Had a family gathering last weekend on my wife's side. My FIL is a world traveled beer connoisseur and he LOVED this one. Followed the recipe exactly and used my soft Seattle area water. I'm drinking some now. Still watching the gallon lager version clearing up before I bottle and carb. Haven't...

2916 + 6 = 2922 5 gal with US05, 1 gal with WY2007 as a trial. ;)

+8 Belgian Saison +6 BM's Centennial Blonde (1gal is an experiment with WY2007) 20579

I agree here. I did a nice "Kring-ale" last year that knocked my socks off. Put a small cinnamon stick, a few cracked allspice berries, 1/2tsp of ground ginger, and 1/2tsp of bitter orange peel in at flameout. Tasted like a gingerbread cookie with the Maris Otter. :)

I did that with a Sierra Nevada Bigfoot clone on 1056. Fermented quickly and completely. No ill effects from going directly onto the cake. I've done several batches of different styles this way. If the original batch wasn't infected, had too much trub, or high alcohol, I'll go straight from the...

Who?

That makes 20186... Plus my 5gal of what I am calling 'Sais-on A Whim' Had some Munton's light hopped extract, some light DME, UK First Gold pellets... All from a kit. Added a pound of piloncillo, coriander, a few crushed black peppercorns, and some orange peel. Just pitched Wyeast Belgian...

Shaved head and no facial hair, save for the two-days' growth as I brew on the weekend. My beer is coveted by those around me. I do fine without and don't plan on changing a thing. :)

Have 10gal of this still in primary...with Wyeast 2278 CZ Pils. It was a triple decoction with Weyermann's floor malted pils. The samples so far taste perfect. Used Czech Saaz and a 120 minute boil.

I made my own by annealing a foot of rigid. Heated it with mapp gas until glowing, then plopped it into a bucket of cold water. Carefully bent to the shape I wanted to make the dip tube.

Using this technique now to streamline my process. I put a 10gal batch of CZ Pils into two 5gal Cornies. For pressure relief I'm using something that we sell in the 4WD industry. These devices are automatic tire deflators, which are actually adjustable low pressure relief valves. We use them...

Run the wort through the counterflow a second time.

+ 11gal of melanoidin rich triple decoction Czech Pilsner. SMaSH recipe with only Weyermann Bohemian Floor Malted Pilsner and Czech Saaz. 18681 gallons, baby

Yeah it's a buttload of work, but I love it. Doing 10gal of triple decoction Czech Pilsner tomorrow. :) Going to have my 10yo work on stirring occasionally so I can take breaks.

Thanks for the chance!

1oz US Saaz (Idaho, somewhere over 6%) as FWH in the kettle during sparge, then half oz at 30min, 1oz at 5 mins. And yeah, reeeally good Pils.

Triple decoction Czech Pils. Wyeast 2278 fermented the Weyermann Pilsner, acidulated, and carapils malts.