Recent content by kappy

If it were me, I'd definitely use Pub. It's supposed to be the Fullers strain, and I think that would give some nice esters that would go nicely in this recipe.

I just mean the crack underneath the telescoping part of the recirc pipe. It’s not sealed from top to bottom, so even if your sparge water isn’t entering through the top, it may be seeping through in the middle. Or that’s my theory... -James

One thing that keeps coming to my mind is the possibility of sparge water leaking through the gap in the segmented recirculation pipe down the middle, instead of travelling through the whole grain bed. Perhaps someone with a better knowledge of hydrodynamics would know if this would actually...

Thanks guys! I started before your responses, but I ended up with 1oz Chinook at 60, doing 0.5oz each of Amarillo/Cascade at 15, 5, and 0 - and then at 170º I did a stand w/ Simcoe. I plan to dry hop with 1oz of each of Amarillo, Cascade, and Simcoe (I'm sure I could get some Centennial by then...

I'm brewing this tonight (2nd time in a row) and my LHBS is clean out of Centennial. Would anyone have suggestions on hop substitutions and maybe a different schedule? I have some: * Amarillo * Simcoe * Chinook * Cascade * Sorachi Ace (only 1oz) * Denali Any suggestions? Thanks!

Belated update - this recipe using yeast harvested from a Corsendonk Pater is really great. Super crushable, but still feels like you’re drinking something significant. Noticed a metallic finish after 3 weeks, but around week 5 this beer really sang. Went for something a bit darker, but it...

Don't know if you've seen this, but I really like this guy's setup: http://onbrewing.com/fermenting-kegging-sankes/ I've got a couple of 7.5g sankes that are collecting dust, I'm going to start fermenting in them using this setup. The sight glass would be nice for transfer, but then again...

Thanks radwizard! I brewed this recipe last night. Had some Corsendonk yeast sitting in my fridge for awhile, and this is a perfect way to use it! I wanted it a little darker, so I replaced half the Pils with Weyermann Abbey Malt, and subbed the cane sugar with dark Candi sugar. Will report back...