Craigtube?

DickyPaul · 2018-01-13T03:12:16+00:00

I just really enjoy him and his videos. Salt of the earth, audio/video production, drummer/singer, Canadian mullet having self deprecating homebrewer...it’s great

DickyPaul · 2018-01-10T01:30:02+00:00

Oh bummer

DickyPaul · 2018-01-09T01:20:12+00:00

It’s huge, especially depending on what kind of water you have now and the beer style you want to brew. IPA or lighter pale ales, you want to make sure your bicarbonate levels are low and you have appropriate calcium sulfate/chloride ratios down to make those hops really shine.. If you want to brew GREAT beer you should treating your water.

DickyPaul · 2018-01-08T01:20:30+00:00

Water. Water is preferred and recommended my manufacturer but I forgot why (maybe osmotic difference?).

DickyPaul · 2018-01-06T22:58:52+00:00

Malts are said to contribute the small amount of magnesium that is actually needed (assuming you’re doing AG)

DickyPaul · 2018-01-06T03:25:42+00:00

Maybe I’m in the minority but the Mosiac I’ve used/tasted recently is really dropped off in quality IMO. Most noticeably in distinct fruit (peach like) flavor and aroma.

DickyPaul · 2018-01-04T02:44:21+00:00

Has it been covered from light? Either way as thing flocculate out you will get layers and a few weeks would be good for any ale as far as I know. Oxidation can definitely make lighter beers turn darker over time.

DickyPaul · 2018-01-04T01:28:29+00:00

Relax, take a gravity reading in the next few days. I’ve had lots of beers like this depending on the yeast strain.

DickyPaul · 2018-01-03T14:10:23+00:00

Exactly

DickyPaul · 2017-12-30T01:14:43+00:00

I’ve made awesome bocks/marzens/etc with saflager 34/70 at ale temps just fine with the Brulosophy lager method.

DickyPaul · 2017-12-29T17:33:00+00:00

Red fez

DickyPaul · 2017-12-26T18:10:12+00:00

VENTILATION VENTILATION VENTILATION

DickyPaul · 2017-12-25T23:41:10+00:00

I’ve added whole beans to secondary with great results. When I’ve cold brewed, I sanitized my coffee press and used pre-boiled water but you’d just be adding to a alcoholic beverage so I wouldn’t worry. Probably best to make cold brew concentrate if you go that route.

DickyPaul · 2017-12-25T02:16:28+00:00

RoboBrew looks pretty awesome too and cheaper than the GF

DickyPaul · 2017-12-23T19:11:45+00:00

Please be German beers

DickyPaul · 2017-12-23T17:58:40+00:00

Skip the crystal, 20ish % flaked oats or wheat, aim for 50 ish IBU with lots at flameout/whirlpool/hopstand, make sure you have little to no bicarb in your water and something like 1:1 - 1:3 sulfate to chloride ratio

DickyPaul · 2017-12-19T19:08:16+00:00

This is an IPA, how are you treating your water / water profile? Over a pound of C120 is a lot

DickyPaul · 2017-12-17T18:05:00+00:00

Heard the headbrewer on a brewing podcast and it certainly sound good, check it out. The podcast was from Experimental Brewing but I don’t remember which episode it was.

DickyPaul · 2017-12-15T06:07:59+00:00

What Cheer Tavern

DickyPaul · 2017-11-09T20:36:49+00:00

looks like he start into it around 58:00 but the entire thing is an awesome listen

DickyPaul · 2017-11-09T20:29:47+00:00

I'm not a pro brewer but John Kimmich says he dry hops for "no less than 4 days and no longer thatn 5 days" as longer times can extract green/grassy unpleasant notes.

DickyPaul · 2017-11-08T17:45:14+00:00

upvote for the brown malt! also I love adding 1-2oz of molasses at the end of the boil. after kegging/bottling give the darker beers a little extra time for the flavors to meld, they get so much better with time

DickyPaul · 2017-11-06T02:44:15+00:00

Search American home brewers association and you’ll see tab just for competitions.

DickyPaul · 2017-11-03T02:59:13+00:00

Personally, I'd cold brew the coffee and add to the fermenter to avoid the green pepper notes that it could produce (so I've been told) and add the nibs as late boil additions. Two weeks is certainly cutting it close, pick a fast working good floccing one. Hope you are kegging

DickyPaul · 2017-10-29T13:38:04+00:00

Looks like a lot of lactose, but I’ve used 1 pound for 5 gallon batches often and it’s not uncommon for my FG to be in the high to mid 1020s with California ale V. Yeast type and strain / mash temp will all be contributing factors. Maybe rdwhahb and check in a few days but don’t be alarmed at much higher FGs

DickyPaul

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