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Nice color, kinda like a honey brown. I've been using Beersmith 2.2 (?) for some time now. My partial mashes have gotten to be more like mostly mashes, with some 8.3lbs of grains in about 2 gallons of spring water in my 5 gallon stainless kettle. BIAB has turned out great so far, with only some...

I finished my first book in a series of dystopian sci-fi stories about a home brewer that turns pro overnight. He slowly gets his memory back in the year 2034 & sees a world of guards on every corner with PPDS devices,fusion rifles,etc. FEMA camps,the new world order & sectors rather than...

What you saw was initial fermentation finishing up. It'll then slowly,uneventfully creep down to a stable FG. When you racked to secondary,it can kick up fermentation again visually to finish up. But here's an interesting point. My ESB got rehydrated S-04 yeast that I pitched at high krausen &...

Here's a couple calculators I've used; http://www.northernbrewer.com/priming-sugar-calculator/ http://www.tastybrew.com/calculators/priming.html

Yeah,IPA's are starting to get crazy up here. So much so that some are starting to go from the wild east coast style to the maltier west coast IPA's. I'm currently thinking of replacing the 1 lb of demerara sugar with another pound or so of malt in the mash to even things up a bit. At the...

Good color. Mine usually come out that shade. Now if I could just afford to brew my Cougar Country IPA again. 8.3 ounces of hops,grains,etc gets expensive up here nowadays.

I use a vinator on top of my bottle tree. Both by Ferrari,as is my super agata bench capper...hey,I've got three Ferrari's!! :beerbang: I fill the vinator about half way with Starsan solution & give each bottle three pumps. Hey,I have grappled two Raging Bitches at this point. (Flying Dog...

Yes,it's the breaking down of the hop lupulins (oils) by UV light that comes out the same as skunk spray.

Well,my concern is that if the twisties didn't seal properly,that would be the point of infection &/or flatness. In a word,leakers.

It's the temp fluctuating so much causing the problems. Too high a temp & the yeast produce the usual by-products of fermentation in larger amounts (referred to as PPM) that we can then smell or taste them. Then the temp drops by a significant amount & the yeast goes dormant,or "stalls". I keep...

It looks to me like some or all of those bottles are twist offs,judging from the ridges spiraling around the crimped area of the caps. Many if not all of us up here gave up on trying to cap twisties. The glass is thinner & they're hard to consistently cap tightly with a home crown capper. I...

By the way,here's the particular recipe I doubled to form larger rolls for my pit BBQ'd burgers; http://brooklynbrewshop.com/themash/recipe-spent-grain-pretzel-rolls/. You might need to add more liquid to get an elastic dough. Form rolls as you would pizza dough on the last rise. that is to...

The buns were softly chewy & held up well to squeezing while eating. They sprung right back to shape. So no squished buns here! When I make biscuits with spent grain (you might call them scones or muffins?),I use 3C of regular flour with 1C of spent grain flour,3tsp baking powder & 1/2C butter...

I've pitched yeast that was more than 10 degrees above wort temp & it took longer to visibly start fermenting. but get it to within 10 degrees & at high krausen 7 it takes off in a few hours. I just had it happen again with the saison I pitched on at 5:57pm yesterday. By the time I got up at...

Yeah,I was wondering myself,as I've seen the antique clay fired ones.

At this point,IPA's over here are amber/orange to amber/copper in color. Amber orange being the predominant color.

Seems to me that 2L of water wasn't enough for all that malt,candie sugar,etc. And DME (Dry Malt Extract as we call it) always clumps up in the kettle,being a hydroscopic powder. I just stir with my plastic paddle till it finally dissolves. But more water in the boil will help with this.

Well,it is an American IPA. But the strength of it classifies it as an Imperial,or "double" IPA by BJCP standards that we loosely follow. Not to insinuate it's British or whatever. It just refers to the strength of it by way of the OG.

Yeah,that's me. I've got 27,146 posts there,as it's my main site for all things brewing up here. I forgot about this site for a time & was e-mailed a member's concern. So I'm back with some new stuff,ideas,etc.

I got the idea from this site for them; http://brooklynbrewshop.com/themash/category/spentgrainchef/ I doubled the recipe in order to make them bigger for my pit barbecue burgers. I topped them with course kosher sea salt. they're quite springy & taste a bit like light rye with the spent IPA...