Just 2 sachets of the US-05. I didn't even rehydrate. It's very confusing.
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Sorry. My hat is a custom-made grey derby. Which is much more fun than a fedora!
I need to add a derby to my haberdashery.
It seems from all the feed back the recipe itself was not all to good.
The recipe is fine. It the method of wort extraction that need to be tweaked.
Thanks for the support and feedback. I appreciate it, in fact all the feedback I've recieved on this forum has been very useful. Unfortunately I constantly over analyze my beers and the process that goes into making them. I guess it comes from being a real scientist, but some of it comes from wanting to know I'm giving my friends and relatives a quality beer, that I did the best possible job brewing it.
Thanks. Yea, the LME was a carryover from another recipe. I had some extra Munich LME which I was planning on using, but I'm afraid that would be too much malty base with the Crystal, Chocolate and roasted barley. I can use DME, and actually I typically do. I cut the crystal down to 6oz (I will see if I can get some british), and I cut out the 15 min EKG addition and just made it Willamette.
Well, that's good, thanks for finding that. Still, these specs can cause some problems:
Specific Gravity to 1.1
Fluid Temperature to 200 Degrees F
Ambient Air Temperature to 77 Degrees F
Even here in the PNW it gets over 77 sometimes. And you might want to pump liquid hotter than 200 or thicker than 1.100 SG.