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Try it against c120
You might be surprised
What are you doing with homebrew today?
- Thread starter BOB357
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You might be surprised
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Love those extra dark crystal malts. I use English 120-150 quite a bit.
That’s the plan!
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I might have to in a future brew once my special B is gone.
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Following this. I will be very interested to hear your take on the finished beer and how you think Oatmeal works as a straight sub for Flaked Barley. I would expect you to see/taste some clear differences…
OG was 1.040 as intended. I didn’t boil off enough liquid so I ended up with half a gallon extra wort. I need to. My efficiency has been higher than planned on nearly every brew for the last 6 brews I think. I’m also not boiling off enough. Good thing or I’d be too strong every brew
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I used to use the special B and couldn't identify a unique flavor that I didn't care for.
Switched to briess C 120 and got all the raisin I was after without the odd flavor.
YMMV
I may be driving to Kentucky around St. Patty's day. That sounds YUM! Perfect IBU's for a stout IMHO.
Got tired of arguing with the plastic bulkhead on one of the fermenters and ordered a stainless one...if this one doesn't seal right, at least it'll be prettier.
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Oyster Stout?
You were serious about that? - YouTube
I kid, of course. I'm very interested in every detail. Good luck with it!
Speidel fermenters are nice, I really like mine.
When I get home, my Speidel needs to get filled with something. Over the next couple days, I’ll be making a decision on what gets brewed next.
When I get home, my Speidel needs to get filled with something. Over the next couple days, I’ll be making a decision on what gets brewed next.
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I rarely use mine since it is the 7 gal version. Pus it takes up too much room in my ferm chamber should I want to brew 2 beer.
Heck yea! Oyster Stout for St Paddy's day this year
bought the oysters earlier today. They are on ice in the fridge
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You're actually brewing with oysters? I guess you have tried an oyster beer already. Adventurous, I'll give you that!Heck yea! Oyster Stout for St Paddy's day this year
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I brewed a Belgian Porter on Sunday and got greedy and pushed the limits of my fermenter leaving only 10% headspace. This is usually fine for a 1.060 brew. However, this is the first time using CrossMyLoof Belgian yeast. It has a temperature range of 59-82F (15-28C) so I targeted 75F (24C) because I wanted to generate some esters. I checked the next morning and found no airlock activity. I checked again a few hours later and found this! Holy Cow that yeast is a beast!
I switched to a blow-off tube. But the force was so great it kept blowing the stopper out! So, I dropped the ambient temp quite a bit to slow down the fermentation down and had to go open top until it kreuzen subsided enough to go back to a blow-off. I have a cheap security camera for the front porch (to discourage porch pirates) that I had taken down to replace the batteries. So, I decided to put that inside the fermentation chamber to monitor the situation and clean up the overflow as needed. Below is one of the pictures from the camera. It was really useful to know when I needed to cleanup without having to open the chest freezer lid repeatedly, which
I switched to a blow-off tube. But the force was so great it kept blowing the stopper out! So, I dropped the ambient temp quite a bit to slow down the fermentation down and had to go open top until it kreuzen subsided enough to go back to a blow-off. I have a cheap security camera for the front porch (to discourage porch pirates) that I had taken down to replace the batteries. So, I decided to put that inside the fermentation chamber to monitor the situation and clean up the overflow as needed. Below is one of the pictures from the camera. It was really useful to know when I needed to cleanup without having to open the chest freezer lid repeatedly, which
May clean a keg and transfer my dunkel.
