KamuiRSX

KamuiRSX

KamuiRSX

Member Since 12/8/2018
26 Recipes Created
10 Brew Sessions Created

New Recipe

Date Added Name
6/7/2019 Saison Test Saison Test
5/20/2019 NEIPA Batch #3 NEIPA Batch #3
5/15/2019 IPA Batch #3 IPA Batch #3
5/10/2019 Elderberry Weizen Batch 2 Elderberry Weizen Batch 2
4/15/2019 Clawhammer Supply NEIPA Clawhammer Supply NEIPA
3/15/2019 Leftovers Saison Leftovers Saison
3/10/2019 Hi Nelson Saison from HomeBrewTalk Hi Nelson Saison from HomeBrewTalk
3/6/2019 Nail Golden Clone Test 1 Nail Golden Clone Test 1
3/3/2019 Saison Batch 1 Saison Batch 1
2/25/2019 Pale Ale Batch #2 Pale Ale Batch #2
2/3/2019 Oktoberfest Batch 1 Oktoberfest Batch 1
2/1/2019 Pilsner Batch 1 Pilsner Batch 1
2/1/2019 Elderberry Weizen Batch 1 Elderberry Weizen Batch 1
1/26/2019 IPA Batch #2 IPA Batch #2
1/26/2019 NE IPA Batch #2 NE IPA Batch #2
1/23/2019 SIPA Batch 1 SIPA Batch 1
1/11/2019 Sour Batch 1 Sour Batch 1
1/9/2019 Winter Warmer #1 Winter Warmer #1
12/8/2018 Raspberry & Vanilla Smoothie IPA Raspberry & Vanilla Smoothie IPA
12/8/2018 Raspberry Chocolate Stout Raspberry Chocolate Stout
12/8/2018 Pale Ale Pale Ale
12/8/2018 NE IPA Batch #1 NE IPA Batch #1
12/8/2018 Mango IPA Mango IPA
12/8/2018 Hefeweizen Hefeweizen
12/8/2018 Abbey Tripel Abbey Tripel
12/8/2018 Citra IPA Batch #1 Citra IPA Batch #1
Date Added Name

Brew Session: Elderberry Weizen Batch 2

KamuiRSX 7/3/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

Brew Session: Saison Test

KamuiRSX 6/26/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

Today I used both layers of reflectix and a towel with something heavy to hold the lid down. Held the temp quite well.

Brew Session: NEIPA Batch #3

KamuiRSX 6/22/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

I put 2 layers of reflectix on the kettle and held them in place with some bungee cables. Managed to keep the temp loss over an hour down dramatically compared to before. Unfortunately, when I sparged, I collected too much wort and had to extend the boil to compensate for it. Full volume in the fermenter though.

Brew Session: Leftovers Saison

KamuiRSX 6/2/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Used the new brew kettle today. I ran into some issues right off the back. This kettle does not hold temperature at all. My old kettle holds the temp like a champ. The kettle also requires the heat to be on max the entire boil in order to actually maintain the boil. The old kettle could be dialed down to 70% and still maintain the boil. The grains were crushed by the HBS but I crushed them again with the wheat. I got less efficiency than my old setup. Next brew, I'll use less water in the ...

Brew Session: Elderberry Weizen Batch 2

KamuiRSX 5/11/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Started at 8:35am. Got strike water up to 170. Used a whisk this time to prevent dough balls from forming. Had to add cold water to get down to 152F.

Brew Session: NE IPA Batch #2

KamuiRSX 3/18/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Brew Session: Elderberry Weizen Batch 1

KamuiRSX 3/10/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Pitched yeast at 74 degrees.

Brew Session: IPA Batch #2

KamuiRSX 1/27/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Tasting Notes

Added 1/2 a teaspoon of Calcium Chloride and a small amount of lactic acid.

Brew Session: Winter Warmer #1

KamuiRSX 1/9/2019 12:00:00 AM
  • Water Infusion
  • Fermentation
  • Tasting Notes

Brewed on 01/05/19. It's still bubbling away in the fermenter as of the morning of 01/09/19. Will post the total time in primary before transferring into secondary. Pitching temp was 70F. Turbonado was added with 5 minutes left to try and retain flavor. Boil spice additions were added with turbonado.

Brew Session: Raspberry Chocolate Stout

KamuiRSX 12/9/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

Primary for 7 days. Secondary for 12 days. Taste out of the fermenter was decent. Raspberry forward with a dark chocolate body with a tart finish. I added 24 oz of frozen raspberries that I cooked, with no added liquid, to 185 degrees before cooling to room temp and adding to secondary for 5 days before bottling. Going to change the recipe a bit to reflect this specific brew day. 24 oz of raspberries went in at flameout and into primary with the wort.

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