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Posted on 6/4/15 at 12:40 pm to s14suspense
quote:
4oz of grounds?
Coursely ground 4 oz. in 4 cups of water. Yields maybe 1.5-2 cups of cold steeped coffee.
This post was edited on 6/4/15 at 12:40 pm
Posted on 6/5/15 at 7:46 am to BugAC
Dry hopped my now named El Duderino IPA last night. First round of dry hops was 1 oz. El Dorado, 1 oz. Motueka, and .5 oz. Azacca. The 2nd round of dry hopping was 1 oz. El Dorado and .5 oz. of Azacca. The taste before the first dry hop was pretty outstanding considering there were no dry hops added yet. I used Gigayeast Vermont IPA. As of right now, it sitting at 1.012. I used a starter with this also.
Posted on 6/5/15 at 3:41 pm to BugAC
Just picked up a ton of yeast and thinking about brewing an American Barleywine on Monday. Never brewed one before so this should be fun.
I think this is the recipe I'm going with...
OG: 1.100
Mash Temp: 149
Boil Time: 120 min
Est ABV: 10.75%
Malt
57% 2-row
32% Maris Otter
5% Cane Sugar
2% Caravienne
1% Crystal 120
1% Crystal 60
1% Crystal 40
1% Caramunich
Hops
1.0oz Magnum FWH
1.0oz Columbus 60min
0.5oz Chinook 60min
1.0oz Centennial 15min
1.0oz Cascade 0min
1.0oz Centennial 0min
1.0oz Simcoe 0min
1.0oz Amarillo DryHop
1.0oz Centennial DryHop
1.0oz Simcoe DryHop
If it turns out well I may end up barrel aging this one.
I think this is the recipe I'm going with...
OG: 1.100
Mash Temp: 149
Boil Time: 120 min
Est ABV: 10.75%
Malt
57% 2-row
32% Maris Otter
5% Cane Sugar
2% Caravienne
1% Crystal 120
1% Crystal 60
1% Crystal 40
1% Caramunich
Hops
1.0oz Magnum FWH
1.0oz Columbus 60min
0.5oz Chinook 60min
1.0oz Centennial 15min
1.0oz Cascade 0min
1.0oz Centennial 0min
1.0oz Simcoe 0min
1.0oz Amarillo DryHop
1.0oz Centennial DryHop
1.0oz Simcoe DryHop
If it turns out well I may end up barrel aging this one.
Posted on 6/5/15 at 4:42 pm to LSUGrad00
I don't know shite about making a barleywine, but I would have thought the mash temp would be higher than that
Im gonna try to get a brew in tonight:
12 lbs Vienna
Simcoe @ FWH, flameout, 180F, and dry hop
WLP 060
Mash 152
Im gonna try to get a brew in tonight:
12 lbs Vienna
Simcoe @ FWH, flameout, 180F, and dry hop
WLP 060
Mash 152
This post was edited on 6/5/15 at 4:46 pm
Posted on 6/5/15 at 4:45 pm to LSUGrad00
Agree with LST. What's up with the 120 min boil too?
Posted on 6/5/15 at 7:14 pm to s14suspense
Working on our new brewing setup. Plan to swap out old turkey fryer pot for 8 gallon kettle as our HLT and switch to keggle in the near future. Both have been sand blasted recently and are so fresh and so clean.
Note how well you can take the top off a keg with a 8" grinder.
Note how well you can take the top off a keg with a 8" grinder.
This post was edited on 6/5/15 at 7:30 pm
Posted on 6/5/15 at 9:26 pm to s14suspense
Using old setup to brew TropicAle tonight. Citra Galaxy and Simcoe going in late. 
Posted on 6/5/15 at 10:18 pm to s14suspense
I ended up going with an ounce FWH, then 1.5 oz at flameout and 1.5 oz at 180F
Measure out 3 oz to dry hop with
Measure out 3 oz to dry hop with
Posted on 6/5/15 at 10:35 pm to LoneStarTiger
I went with the 149 mash temp bc I prefer my American barleywines in the dry side. I've had a few barleywines that were mashed in the low 150s and they tend to be a little sweet for my taste.
Allegedly the longer boil in bigger beers allows more time for malliard formation adding some malt complexity with a ton of specialty grains. A lot of the commercial barleywine clones I looked at boiled for 90 minutes or more so I figured what the hell.
Allegedly the longer boil in bigger beers allows more time for malliard formation adding some malt complexity with a ton of specialty grains. A lot of the commercial barleywine clones I looked at boiled for 90 minutes or more so I figured what the hell.
Posted on 6/6/15 at 4:58 pm to LSUGrad00
I am attempting my first batch of home brew. Wife got me a 1 gal kit from brooklyn brew house.
Trying it out on the stove, its an american pale ale.
Already broke the thermometer from the kit, luckily we had a couple spares.
Trying it out on the stove, its an american pale ale.
Already broke the thermometer from the kit, luckily we had a couple spares.
Posted on 6/6/15 at 6:48 pm to kengel2
Well, you've already got the hang of it!
Posted on 6/6/15 at 6:58 pm to LoneStarTiger
No joke, Im thinking a bigger batch would actually be easier. My kitchen isnt little, but its a pita trying to transfer stuff.
Posted on 6/6/15 at 7:02 pm to kengel2
Not a bad pickup for $75.....2 kegs and 3 Co2 tanks...1 w/ a regulator. Now if I can just find some time to brew.
Posted on 6/6/15 at 7:39 pm to Zappas Stache
Not bad at all!
Posted on 6/6/15 at 9:24 pm to Zappas Stache
That's awesome Zappas. If you want to get rid of one of those tanks around the time of the jamboree let me know.
Posted on 6/6/15 at 10:23 pm to Zappas Stache
quote:
Zappas Stache
Let me know when I can pickup a tank and a keg, I'll drop off the brews then!
Posted on 6/7/15 at 12:58 am to rds dc
quote:
Let me know when I can pickup a tank and a keg,
I will give you a tank.
Posted on 6/7/15 at 7:36 am to Zappas Stache
Dang! That's a nice haul. How big are those kegs?
Posted on 6/7/15 at 9:39 am to BottomlandBrew
Brewed the partial mash bottomland saison yesterday evening and already have bubbling this morning. Thanks for the help.
I did not add the French oak chips because I was not sure how to make sure they would not contaminate the beer. Thinking about that brought up the question of how do you add fruits and other flavors at boilout without any contamination?
I did not add the French oak chips because I was not sure how to make sure they would not contaminate the beer. Thinking about that brought up the question of how do you add fruits and other flavors at boilout without any contamination?
This post was edited on 6/8/15 at 7:42 am
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