Search results

Indeed.

Sarcasm font was lost in the text..

You could've stopped at 'Adam Sandler is doing a new movie'. That's all the humour we need..

I second the above. Tipping straight on to the old trub/slurry is a huge over pitch.

That's a whole lotta crystal malt in there!

Probably best to remove your phone number from public view..

Bit OT, but funny you mention the ashy/smoke of the RB. First time using it was in the BW case swap at 10%, and for the first couple of months I got a huge amount of exactly how you described it, dry ash and smoke/bacon. Double checked the malts to make sure I didn't accidentally add any...

Yes, still dry hop. Treat cube hops as a flameout/WP addition in terms of flavour, with the bitterness of a 10-20min boil (need to experiment for your own system/methods). Dry hopping is still a separate process.

Days/weeks? Cubes will easily last in to the months without any (noticable) degradation in quality. Edit: Inclusive of cubes with hops.

Not a problem using high AA% hops in cubes, you just need to calculate the minutes accordingly for IBU calculations. Cubing at different heats will contribute different bitterness profiles and will vary between brewers and processes. I use 20min calculations, but know others use 10min with...

As a fellow 'cuber', if I'm looking at late hop flavour and aroma, I'll throw them all in the cube and treat them as a 20min additional. There's a bit of a discussion around the bitterness they add, but I find a 20min addition is good to use for IBUs. Others use 10-15min. Works a treat!

A huge amount of fruit can come from late boil / whirlpool. Dry hopping is only one dimension of the flavour and aroma profile.

As a side note, I'd advise any newcomer to absolutely use hydrometers for record keeping, knowing ABV of what you are making, understanding the fermentation process, and when a beer has finished fermenting (stable gravity readings over a few days). Do not rely on a bubbling airlock to tell you...

There will always be a risk of infection, no matter how good your cleaning process is. Just because your FV has been nuked, doesn't mean that your entire working environment is. Bacteria (et al) is everywhere.

I don't know anything about the beer and haven't done any further research in to existing clone recipes out there, but 20% crystal malts seems excessively high, and I'd be moving more of the hops to late additions for more flavour/aroma. I'm sure on the interwebs somewhere there'd be...

That's beer though, not water. Check the hydrometer reading of room temperature water. I've had a hydrometer be 4 points off before.

Does it read 1.00 in room temperature water?

The firies were called on mash in.

Well yes, not ideal but at least a general starting point for anyone interested. Plus there's some BS files available from their site to use for building recipes.