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| By Matthew Jarvis on May 26th 2004, 5:58 am | Permalink |
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Scott- Your recipe looks pretty good for an English style Brown, but you might want to increase your first hop addition from 45 min up to an hour for better/proper hop utilization. Are you following someone else's recipe, or did you come up with using Dextrin on your own? A higher mash temp, say 154-155F should leave you with a reasonably dextrinous wort as it is.... Just some thoughts - best of luck with the first AG !! --/\/\-- |
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| By Matthew Jarvis on May 24th 2004, 1:19 pm | Permalink |
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Congrats Robb! I'm curious - how big is that comp? --/\/\-- |
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| By Matthew Jarvis on Apr 28th 2004, 4:26 am | Permalink |
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KAZ showed me a trick where he recirculates in his cooler to counter this when doing larger batches... (which for KAZ is pretty much all the time)... In other words, because a cooler is so efficient, if you recirc your wort for a bit it helps to equalize the temp, especially stratification from top to bottom..... Good idea which I'll keep in my bag o' tricks for the future....... --/\/\-- |
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| By Matthew Jarvis on Mar 22nd 2004, 4:31 am | Permalink |
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What - no mead ribbons???? Slacker!  Way to go Bryan! --/\/\-- |
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| By Matthew Jarvis on Feb 27th 2004, 8:58 pm | Permalink |
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When we tried the Glacier hops it was in an IPA if I remembeer correctly.... As I recall you only have 2oz or so, right? Maybe do a Pale or IPA but bitter with something clean (or Cascade!!) then use the Glacier for flavor/aroma.... --/\/\-- |
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