• We welcome content that is not political, divisive, or offensive. If we feel your content leans this way or has the potential to, it may be removed at any time. A hot pepper forum is not the place for such content. Thank you for respecting the community!
  • ✅ Expert and friendly hot pepper grow advice.
    ✅ The latest information on hot pepper varieties.
    ✅ Reliable seed trading.
    ✅ Hot sauce recipes and food safety guidance.
    ✅ Hot sauce business tips for startups.
    🌶️ And more!
    It's all here, at The Hot Pepper! The Internet's original hot pepper community! Est. 2004.

beer-brewing ASK WHEEBZ

Two-Part Serial Mash
 
60% MO
7.5% ea of CM II, C150, and Flaked Barley
5% ea of C Special III and Pale Choc
1.25% RB
 
3.5% Treacle
2.5% Lactose
 
Northern Brewer or Magnum or Apollo or whatever, to 65 IBU's ...
 
36.5P -> 10P
 
2 vials of WLP090 in a 1200mL starter ...
 
O2 and more O2 and nutrients and fermaid-k and WLP099 or CBC-1 on Day #3 ...
 
Probably bourbon smoked cacao nibs and vanilla bean ...
 
ImageUploadedByTapatalk1454031139.222998.jpg


ImageUploadedByTapatalk1454031153.221693.jpg


ImageUploadedByTapatalk1454031161.528993.jpg

wheebz said:
and all the alcohol is gone except for one PBR
 
wish I had some weed, but ill just have to shotgun this bitch and go to bed
Click to expand...
 
don't forget to put the sugar-water outside beforehand ...
 
Ok, I know your hammered Nd possibly passed out in the couch but got some questions, Now Grent would go all
Ask Wheebz on ya but I'm just going to say

Hey Bro:

The next brew I planning is the Honey Lemon Basil SMaSHed Saison and I'm starting to question whether using the Saison yeast is good or if using a BretC would make it better, wondering what your thoughts are on it.

Next up after that and after I get a keg emptied will be the SMaSHed Barley Wine.
 
While I do love brett C, its really up to you
 
i mean if you havent used it before, I would try it by itself
 
make a super basic beer, no finishing hops, no crazy malts, just let the yeast play so you can then see if you want to add the lemon and basil
 
Wheebz can you post the link to those renderings of your spot again. I was telling my wife about it and I could t find where it was. Or if somebody else remembers.
Thanks.
 
Hey Wheebz. I'm doing the Imperial stout I planned awhile back tomorrow. I have an O2 regulator and stone now for it. How long should I run it in the wort?

I will be adding yeast nutrient during the boil. I made a 1.5L starter of WLP001 tonight and will be pitching between 1-3ish tomorrow. Do you think I'll need to check the gravity during the ferm and possibly add more O2?

Shooting for an OG 1.107 supposed to finish around 1.027
Thanks
 
depends on what psi you run it at
 
basically look for small tiny bubbles, and run it for 30 seconds or so once its chilled and then pitch your yeast and call it a day
 
You must log in or register to reply here.
Back
Top