Search results

For more body, I might move the pale ale down to 10-11.5 lbs and use some Munich (or Vienna is you want more biscuit taste) and some carapils. (Or flaked barley/oats). I also mash out for 10 min at 170°F and cold crash slowly, 3-5 ° F per day. Hope this helps

A British Brown ale recipe I made up is currently the top of the taps. (Trying to make a Newcastle Clone, called Nuked Castle) . Hops are 1 oz of UK Holding and 1oz fuggle at 30 min.

Same... Always mash out at 170°F for 10 min. Also found that if I could crash at 3-5°F per day (down to 33-35°F) I get much better head retention and legs.

I use carapils at higher rates if I feel like it. At a rate ... 12 lb grain, + 1 lb caropils. Also made a beyond straw light colored pilsner that looked like white wine. (Modest fail) Hahaha

I sparged about 3 gal of 170°F water .... Grain bed held firm, no leaks. I also reduced mash water to about 93% of recommended level. Recirculation during mash? Yes

Making an imperial brown ale today - recipe includes 4 lbs of MO. (2 lbs brown, 3 lbs Pale ale, a little dash of Munich 8oz , caro 40 8 oz, chocolate 7 oz and coffee 2 oz)

Nope... That place is an actual malt house, where they actually do the kilning, germination etc of the malt.

Just finished mashing with Gen 4, no extra feet to half pull out. I tried this and it worked today. Have to be repeatable .. but so far ... 1 for 1. Success!!! I used a BIAB inside the malt pipe. I made a curved piece of heavy gauge wire (a circle shape) to hold the bag to the edges at the...

Carolina Malt House in Cleveland NC? That is the one I was speaking of.

On my list. Really like Simpsons and Baird . Also on my list... I am going to visit a kinda local malt house about 45 minutes away. Going get some bags of base malt and haul them in the back, free postage? Ha

I have tried most of those. I think victory malt is on my list to try soon. Any experience with Victory malt?

Planning on a new way to be more efficient and using a larger sized keg (7.5-10 g) to ferment. I can brew a 5+ gal batch size then go to the fermenter keg, to ferment under pressure and do a closed transfer. I would be very interested to hear what others have learned about fermenting in corny...

Once you get a taste of Marris Otter ... Kinda like tomato basil and garlic... You will be hooked. Wonderful flavor, body, and feel

Lighter beers? Do you mean lighter color (SRM) or lighter ABV ? Guessing SRM but wanted to make sure.

Listening to it now on Spotify. What a world we live in. Time of the saison!

Zombies rule! I just got Odyssey and the Oracle. Nice!

Saison Tickets Undefeated Saison Saison ending injury (The sports fork in the road )

Which do you like best? (A cool, slick summer saison recipe) Time of the Saison Saisons change and so did I A man for all Saisons

There are no solutions Only trade-offs. (Remember this whenever you see a doctor)

Yes to both. I run a slow recirculate (about 1/3-1/2 open valve) during mash and I also sparge a few gallons (170°) with the mash pipe partially removed