Well, if the "beer drinker of the year" is getting thristy, it should turn out OK..... LOL
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At least you weren't looking at pot roast and marzen receipes at the same time.
I played around on beercalculus - you're too strong and not hoppy enough for a pale ale.
You're just gonna have a really malty beer - not like that's a bad thing.
Dont use a torch it wont cut SS. If you know a welder with a plasma cutter that will be best.
Or you have to use a jig saw or sawsall. But it takes forever and you will use a lot of blades.
Do you have a grinder? You can fix a grinder to some kind of guide using the bung hole as a center point.
Funny you should ask...just got this on Google alert today ( although I think you are in WA State )
I haven't had it yet, but I think it is available in Mass. Just haven't made the trip yet.
I'm in the process of planning a black ipa, but I'm a little stumped on what the water profile should be. I'm using 0.5 lbs. of debittered black malt for the roast / color in a 5.5 gallon batch. The spreadsheet I use is telling me my brew water should have a RA of at least 125 with a HCO3 level of 295 ppm, but I'm worried that increasing the HCO3 level that high will have a negative effect on such a hoppy beer. Should I worry about getting my RA high enough for such a dark beer (28.6 SRM)? Can 0.5 lbs. of debittered black malt have that big of an effect on the mash pH?
Here is the water profile I'm thinking of using. It's the profile I use for Amber Ales.
I am looking for and brewing programs or courses in or around Omaha, Nebraska. Any University or tech colleges? Does any one have any ideas??
A while back I argued on this board that fly sparging was far superior to batch sparging. Well, with my new Top Tier, I tried batch sparging.
I was wrong.
Batch sparging works great, it was much easier to hit my OG, and I had plenty of good wort to make a ten gallon batch, really ten gallons. Plus, I filled three mason jars for starters....
(I'll listen better next time, Denny, LOL)
Mic, I'm glad you finally tried it and compared for yourself. That's the best way for any of us to evaluate new ideas.
Last April or so (right around finals for me) my friend and I brewed an HG dopplebock. We forgot about it due to finals, drinking after finals, and getting employed after drinking after finals. It was uncovered last week, the airlock still had water and the beer had fermented (a good layer of sediment). We transfered it to a carboy to make room for another beer. My question is : Now what? Will bottling it with a bit of priming sugar rekindle the yeast? Is Aeration needed? Pitch More yeast?
I have to admit I was skeptical at first concerning a Black IPA, but I had one that was good and I could definitely taste the Chocolate malt in it. The hops weren't that big, so I guess you could consider it a hoppy brown ale because it was more of a brown color than black.
I've been thinking about getting the top tier as well. Have a b-day coming up and will use any gift cards to help with the purchase. my current setup, which really isn't a set up at all, is getting old. i've seen several posts on other forums where people bash the stand. well, i'm not a welder or builder and this will suit me just fine. i saw it in action at nhc 2010 and talked to John Blichmann about it several times. Let me know how it works out and how the pipe setup for the mulitple burners goes.