Brewcommune

I'm going to be brewing a CA Common this weekend. I saw a recipe that had a double infusion mash. I use a 10 gal Igloo to mash in. I haven't hammered out my recipe completely yet, but I figure I will be using around 9 lbs of grain. The double infusion will have a rest @ 122 and @ 158. I have worked ...

3rdto1st wrote: learning from my previous mistakes.

That is the whole reason for trying new things. The only way it would be a loss or a waste is if you fail to learn from what you have done.

Bummed I missed out last night. Last minute minor emergencies... sigh...
I was there in spirit... couldn't you feel me?

BARL Brewing wrote:Wasn’t there also talk about a stout competition?

To go along with the stout tastings we did last meeting, the next was going to be a comp for stouts.... at least that's what I thought I had heard, as I have a stout coming of drinking age...

Hot diggety. Love Oggi's and Tustin is closer

Was wondering when/where the next meeting was planned, if there is one planned... at this time.

Put me down for (1) XX

I thought I had warmed it up a bit... until last night. I cracked open another bottle... no bubbles... I dropped in a thermometer... 60*...

All of my beer is now on top of my fridge... hopefully that will bring up the temp and get the yeast to carb it.

Roger that, yeah, Rob is a good guy.

Thanks for the quick responses.

I signed up for the community, and read that there is a discount with MoreBeer. How do I go about identifying myself as a Brewcommune member? Is there a membership card?

OG was 1.046
FG was 1.014

right where they should be.

I am thinking that the temp is too cold for them where they are at. Will be moving them as soon as I complete this post, and see how they turn out in a week.

It's looking like I will be able to make it. I look forward to meeting some fellow brewers.

I imagine the temperature is the culprit... the corner of my living room is probably ~ 58-60. I will warm them up and see how it goes.

I'll post the recipe when I get home from work.

The yeast was a starter made ~ 6-8 hours ahead of time... WLP005

I brewed a brown ale at the beginning of December and had intended to bottle it to have for Christmas. Well, timing didn't work out and it ended up in secondary for three weeks (after a primary of 2 week). I primed with 1/2 cup of corn sugar. I popped one open last night, it is about as flat as a gl...

Yeah... so much for a sessionish stout (if that actually exists)