What's everyone brewing?

[LiverDance]

Heating the strike water on my single hop Polaris brew

Dress warm kids! I'm going to brew a Rye DIPA tomorrow. Investigated using the water connections behind my washer to supply my IC, looks like it should work... my hose is all frozen as well!

Have no fear this is a stove top brew

[noel.grandy]

just transferred a lager and mexican lager to secondary.

[TimG]

Have no fear this is a stove top brew

WTF? Wuss!

[GAM]

Small brown ale. with Beersmith and BIAB I nailed everything.

Sandy

[Jimmy]

Small brown ale. with Beersmith and BIAB I nailed everything.

Sandy

[Jimmy]

Just mashed in on the columbus single hop beer.

[jacinthebox]

I started a "Winter Cream Ale"

It's a Cream Ale with added Vanilla...my hopes to make it simular to Ganville Island's Winter Ale

We shall see

[jacinthebox]

I also bottled my Belgian Wit this weekend

[LeafMan66_67]

I started a "Winter Cream Ale"

It's a Cream Ale with added Vanilla...my hopes to make it simular to Ganville Island's Winter Ale

We shall see

Had some of that a couple weeks back at the brewery. Had a strong choloate presence to go along with the vanilla.

[jacinthebox]

I started a "Winter Cream Ale"

It's a Cream Ale with added Vanilla...my hopes to make it simular to Ganville Island's Winter Ale

We shall see

Had some of that a couple weeks back at the brewery. Had a strong choloate presence to go along with the vanilla.

I'm just hoping to get it as close as i can...I'll make another batch it this one is anywhere close, and tweek the recipe (with help from this site). It's not a light ale so i'm hoping it gets me close...if not...I shall try again lol


edit...so the vanilla flavor is from white chocolate...and idea how to add white chocolate and how much?

[sleepyjamie]

Want to make a coffee porter recipe. Was thinking of using the recipe from the BCS book. Has anyone tried this with coffee?

My buddy has some beans roasted from the west coast. How much do you think I should use?

[Jimmy]

Want to make a coffee porter recipe. Was thinking of using the recipe from the BCS book. Has anyone tried this with coffee?

My buddy has some beans roasted from the west coast. How much do you think I should use?

Talk to Canuck, I believe he has a coffee porter he brews.

[mr x]

I wouldn't use your best coffee.

[sleepyjamie]

I wouldn't use your best coffee.

any reason why? my friend imports this stuff constantly so its in good supply.

[mr x]

I assumed it was high end stuff you had shipped in. If you have lots of it, go nuts.

[Stusbrews]

Just a mention on the coffee...I did a stout with 3 oz of fresh ground mocha java in dry hop, and should have used only 1/2 that! Its more like a cold cup of coffee than a beer...

[canuck]

Want to make a coffee porter recipe. Was thinking of using the recipe from the BCS book. Has anyone tried this with coffee?

My buddy has some beans roasted from the west coast. How much do you think I should use?

I haven't brewed the recipe from the BCS book, but I've made this recipe a number of times. http://www.canadianhomebrewers.com/view ... f=26&t=477.

My last batch I upped the amount to a full pound of Italian roast. The coffee flavour is somewhat intense but that's the way I like it. Depending on your tastes, you may want to use less. I lightly crush half of the beans and throw them in the mash, and then throw the other half (whole beans) in the primary.

[sleepyjamie]

I assumed it was high end stuff you had shipped in. If you have lots of it, go nuts.

yeah it is high end stuff. but he has some $4000 expresso coffee machine and is a coffee nut and imports it constantly. so if i can get a few ounces it for free!

[GillettBreweryCnslt]

Want to make a coffee porter recipe. Was thinking of using the recipe from the BCS book. Has anyone tried this with coffee?

My buddy has some beans roasted from the west coast. How much do you think I should use?

I made a accidental coffee porter a few months ago. It was suppose to be a brown but I grabbed the coffee malt instead of the chocolate malt, and wow, it was very coffee-y. IME if you use some chocolate and coffee malts you'll get a great coffee flavour, and sometimes real coffee isn't necessary.

[GillettBreweryCnslt]

I ended up making a 10 gallon RyePA, a 10 gallon Red and a 5 gallon Dubbel this weekend. Quite productive if you ask me.

I missed my OG on the dubbel by 15 points (1.062 when it was suppose to be 1.077), but thankfully I keep DME on hand for just such occasions. I also lost about a litre of the wort from the lauter but I don't think that was enough to account for a 15 pt miss. I have to figure out how to get my efficiency up on big beers.

[mr x]

There may be no way to get your efficiency up on big beers. It's a known issue, you need to account for having a lower efficiency in your calculations. DME/LME/sugar help if you run out of MLT room with a big grainbill.

[GillettBreweryCnslt]

I had lots of room in the mlt and a good grain to water ratio (1.234 lb/qt - 16.2lbs/5 gallons). Mashed in at 152 and let it fall to 140 over the next 2 hours. Sparged at 154 for 20 minutes with 4.5 gallons.

The only thing I think I could've done was a recirc mash, but I was concerned about temperature loss in the cold on Saturday.

Yeah, someone needs to figure that big beer issue out, they'll be a hero.

[Stusbrews]

I believe its a sparge volume issue...smaller volumes on the big ones. I remember reading somewhere you can count on 1% eff drop for every 4 points above 1.050. So 70% at 1.050 = 60% at 1.090. Its a ballpark figure at least.

[LiverDance]

I believe its a sparge volume issue...smaller volumes on the big ones. I remember reading somewhere you can count on 1% eff drop for every 4 points above 1.050. So 70% at 1.050 = 60% at 1.090. Its a ballpark figure at least.

Sparging at 154 may also be compounding your problem.

[GillettBreweryCnslt]

I thought I could sparge at any temperature less then 170F?