Jump to content
Mr.Beer Community

gman585

Community Members
  • Content Count

    248
  • Joined

  • Last visited

Community Reputation

0 Neutral

About gman585

  • Rank
    Brewmaster in Training
  1. I did a take on this. Bumped it up to 10%. It was amazing. Best beer to date. Also won 1st place for IPA_DIPA category at the empire cup. I highly recommend giving this a try.
  2. Here's what I think is the official clone recipe. I made this and it was amazing! Won 1st place for flight in Empire Cup HB contest. I'd recommend using a hop spider or bagging the hops. I went commando with all of the hops and lost a good amount of volume with all the slurry. [attachment=8792]1Pliny20the20Elder20clone20PDF.pdf[/attachment]
  3. You can do a starter without a stir plate (using the shaking method of giving it a swirl every time you walk past it), but the cell count you will get will be a good deal less then with a stir plate. Don't remember the source but remember the growth to be 3x larger when using a stir plate over shaking.
  4. Mmm. I can see it now. A salt shaker full of hop dust sitting on the kitchen table. Mashed potatoes and corn on the cob will never be the same! SWMBO is gonna love this!
  5. "Inkleg" post=259648 said:What is everyone doing for dry hopping. Commando or sack? I go commando all the way (boil and dry hop.). When I rack to the bottling bucket I use a sanitized 5 gallon paint strainer in the carboy and stick the auto siphon in after that, basically filtering into the siphon. Since its all submerged there isn't any risk of oxidizing. I've done some heavily hopped recipes (this latest pliny inspired batch has 18 oz http://hopville.com/recipe/1315332/imperial-ipa-recipes/pliny-the-giant ) and never had any problem with hops in the bottle.
  6. "Trollby" post=254195 said:Do you have a LHBS near you? I asked mine and the guyssaid "We sell it, but I don't use it since the water here in town is fine. If your using some other well water maybe test it" So They use the city tap water "Filtered" too, so I do as they do Yeah, got a LHBS. I'll check with them and see if I can track down a few other local brewers to see what they recommend. The muni water is pretty good and tastes good right out of the tsp, but not too sure beyond that.
  7. Anyone use 5.2 pH stabilizer? Last AG batch I did I measured the pH and I think it was a little high. (Used a test strip which was a PITA because all the colors looked so similar!) My efficiency is on the low side and I'm afraid it has something to do with the pH but have heard mixed reviews about the 5.2 stabilizer. Seems like some say its great and others say it doesn't work and makes the beer taste salty. I think it depends on what your starting water is like, but just wondering if anyone here uses it and what your thoughts are.
  8. One last suggestion - you can tilt the LBK (little brown keg) back a bit to get the trub to settle away from the spigot. I use a CD case under the front end of the LBK and it works great. Oh yeah...... WELCOME!
  9. I'm just starting to drink my coffee oatmeal stout. I added two oz course ground Sumatra coffee at flame out and another two oz with a week left in primary. Because I used ground coffee, I filtered when I racked to the bottling bucket (paint strainer around the siphon.) This stout has MASSIVE coffee aroma and flavor. Its at four weeks in the bottle so may still mellow out a bit, but right now that is the predominate flavor. If I did it again, I'd probably use whole beans or maybe crack them up a bit, but probably not ground.
  10. I just had Dogfish Head's new 75 minute IPA last night. The bottle says its bottle conditioned with maple syrup. Mighty tastey brew.
  11. The two ways to up the abv is add malt or add adjuct (sugar, honey, etc.) The CGL is already high in adjunct so i wouldn't add any more at all. Adding more malt will make the beer much better. Do you have a LHBS? If you do grab some dme or lme. If not, brew the recipe as is. Any more sugar just to boost abv will make some seriously cider beer. If you haven't already done so, read through the malt to adjunct ratio thread. http://community.mrbeer.com/forum/8-new-brewers-and-faqs/65050-new-brewers-please-read-malt-to-adjunct-ratios That will tell you everything you need to know!
  12. Looks good. Only thing is the Munich is a base malt that has to be mashed. Maybe swap out for Caramunich. Unless you have a use for the other half of the US05, I'd pich the whole thing. Half would work, but the whole pack may result in a little less stress on the yeast (and 11g doesn't really pose an overpitching risk.)
  13. And no conditioning time required when force carbing. This is the part I don't quite get. I've always followed a strict 4 weeks in the bottle. I know a couple of weeks is to carb but there's also critical conditioning in that time to meld the flavor. Why would conditioning not be neccessay when kegging? Wouldn't it still taste young if you drink right after fermenting?
  14. This would be a good one for the "You know you're a homebrewer when..." Thread. ...When you have a heart attack and a big concern is your fermenting Cowboy golden lager! Glad to hear you're doing good and hope you get well soon!
  15. Sam Adams are pry off. Not too much money and pretty good free beer in them! The labls come off pretty easy too.
×
×
  • Create New...