Recent content by RITiger1060

5,295 + 123 = 5,418 gallons, plus 6.5 gal. Bella Saison with Brett B 6.5 gal. 'Muerican DIPA 6.5 gal. Wit (pils and unmalted wheat) 3.0 gal. Raspberry wheat 3.0 gal. Raspberry wheat with Brett Trois 5.0 gal. Blonde ale with citrus white tea and mosaic hops 10.0 gal. Flanders Red Ale 8.0 gal...

The quick answer is Yes to both questions. Glass is the preferred secondary container for two reasons: 1. You can watch as the wine clears. 2. Glass is impermeable so that your wine does not oxidize. Plastic buckets do allow the transfer of oxygen over long durtions. I have experienced plastic...

I also find this frustrating when local home brew shop (LHBS) just gives a generic description of the type of malt especially darker malts. I've discovered if you can determine the origin of the maltster you should be able to determine the color rating. Maltster have this on their website. It...

Phew... I have just under 3 hours here in the States to enter my brews before the new year. 5 gal - White Peach Tea Saison 1 gal - Heather Tip Braggot 5 gal - APA 5 gal - Saison Ete 2012 3 gal - Kolsch 10 gal - Bad Santa Belgian-Style Christmas Ale (with Vanilla Bean, cinnamon, maple syrup &...

Good to know.... You probably cover the wort immediately to keep out any unwanted nasties. Do you chill the wort before leaving it over night or do you let it sit hot/warm?

I say thats a bad idea unless you like sour beers. I mean I don't have any experience with doing what you propose, but I'm pretty sure you're taking a huge risk for infection.

You have all the specialty malts and hops to make a bitter or mild, but if you like hoppy beers why not try a American Amber Ale or a Brown IPA. You would need to get more pale base malt or lighter extract for one of those. I have not had any experience with the dark DME. Let us know what you...

Great find. I'm interested in see more keep them coming. Thanks.

Simcoe or Warrior hops maybe the closest substitute. Whatever use double check the cohumulone oil levels. PJ has low cohumulone levels, which make it a softer bittering hop.

Yes, a photo would help. However, I would say everything is normal. The frothy foam is called krausen. Krausen is the sign of an active fermentation, which consist of yeast and wort proteins. The "skin" is normal its just dead yeast cells, hop trub, and wort proteins. Eventually the krausen...

I sat down and searched the web, while drinking this beer. I couldn’t find a recipe, but I discovered the O.G. is 1.079. and uses a bit of coriander. If I were to clone this beer it would look something like this: Corsendonk Christmas Attempt 16-E Belgian Specialty Ale Size: 5.0 gal...

Thanks all. Yes, winter is officially here in NY. We received about 12" (30 cm) of snow in the past 24 hours, which has definitely dampened any brewing activities. I took the week off from work with the anticipation of brewing at least once. My two unopened sacks of grain will have to wait for...

If you can't find Crystal 120. I recommend using Special B malt or Thomas Fawcett's Extra Dark Crystal Malt (120 Lovibond) 2 - 3% of the total malt grist. I've had success brewing an English-style barley wine with a blend of specialty malts including Amber Malt (1.25%), Crystal 120 (3%)...

The recipe looks good, but I offer the following advise whenever brewing a DIPA. Keep the final gravity in mind. A DIPA has a lighter body. The final gravity should be somewhere 1.008 to 1.015, so the hops can really shine through the malt and give you that slap-in-the-face wow factor. In order...

Hello fellow brewers, I write to you from Rochester, New York, USA. I’ve been a home brewer for the past 7 years. I first started out with a kit, then progressed to extract with grains, partial-mash, then all-grain. My brewing motto is: Life begins at 60, 1060 that is. I enjoy drinking...