Recent content by tcc

Hi Macca Cool experiment. As for what crush width you should use, it all depends how you sparge. The fine crush will create problems if you are using a traditional sparge, I hear it is not such a big problem if you BIAB though. I guess you have to find a good middle ground.

Its all directly from beersmith? Maybe sub the candi sugar for some med/dark crystal and tone down the hops a bit?

here is my prototype Belgian IPA American IPA Type: All Grain Date: 21/08/2013 Batch Size: 21.00 L Brewer: tom Boil Size: 30.34 L Boil Time: 90 min Brewhouse Efficiency: 70.00 Ingredients Amount Item Type % or IBU 5.30 kg Pale Malt, Maris Otter (3.0 SRM) Grain 86.89 % 0.30 kg Caramunich...

Also interested thanks

Roger on the centennial. I like simcoe a lot might use that for a dryhop? With the yeast I understand if you keep the temp low and slightly overpitch phenols will be favoured over esters?

I haven't tried houblon chouffe yet.....had mcchouffe and lachouffe but haven't seen it around....any idea where to get it? this is what worries me about investing the time and a not insignificant amount of ingredients im thinking 3787 with a cascade/chinook combo, typical IPA grainbill with...

have you considered using isohop? personally ive never used it but might be worth looking into perhaps adding some when you bulk prime?

I see that there is some talk of these beers on here but no dedicated thread so I thought I would start this. From what I understand there are two lines of thought with BIPAs: i. a thoroughly Belgian interpretation of IPA ii. an American IPA using Belgian yeast From Beeradvocate: Description...

dont think ive ever heard of someone adding water after if you add water before, you reduce the gravity thus making it easier work for the yeast I imagine

I guess if you are happy with your OG:IBU ratio already, then diluting shouldn't be a problem as it wont change it. Otherwise, it gets tricky...I'm not familiar with the argon method

well I did this yesterday, now have two fermenters each with 20L of ESB wort, one 1.040 the other (somehow) 1.038....WY1469 and WY1318 problems: - efficiency (didn't quite accommodate for how much it drops off doing high SG) - boiling (hard to boil vigorously with this much high gravity wort -...

also keen to know this

any tips on using it? sounds like starting low 20s and ramping up to about 26-27 over the ferment is the go? anyone got a good recipe

nice...just got the email from craftbrewer saying it is in stock!

also keen to try 3726 I have seen good things written about it