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**macleod319** · 09-25-2011, 04:31 PM

After posting my first partial mash step-by-step for a critique here:

http://www.homebrewtalk.com/f39/posting-critique-bbd-brown-biscuit-265542/

I had a bottle last night. A little light on the carbonation, but the flavor was awesome. A little sweet, a little nose, a lot of awesome. This will be a keeper in the arsenal for sure. Thanks for the recipe Chshre!

Mongrel · 10-17-2011, 05:48 AM

Hey Chshr, at last month's DBU* I talked to one of the brewers about how much I missed the Buzzsaw. The one clue he gave me was that the acidulated malt was really important for this brew.

*Deschutes Brewery University...or a once a month class on different brewing topics held at the Mountain Room of the brewery. If you're ever in Bend for the first Tuesday of the month, they're a lot of fun, and there's some great info.

FirefightingBrewer · 11-08-2011, 01:55 PM

Quote:

Originally Posted by GroovePuppy

Been drinking a keg of this for a few weeks now and it's a delicious Brown Ale. Not a real dark color and a hint of coppery red. Very malty to the nose and a smooth drink, hops nicely set in the background as they should be. Any alleged pluminess from the big chunk of Special B is certainly not super dominant. I used 1056 to keep the flavor cleaner.

This will be my "go to" Brown Ale recipe from now on.

I just brewed this up over the weekend. Added a little extra to the grain bill to accommodate for my 65% efficiency and it turned out great. Hit all my numbers spot on and only had one issue. This was the first time I used o2 and aeration stone to kick-start fermentation and I set the regulator to 1lpm and went outside to clean up for a few minutes, when I cam back in, I had a 6 inch pillow of foam coming out of the top of my bucket (lid resting comfortably on top) LOL. Fermentation is going strong and looking forward to putting this in the keg. Great color going into the fermentor!

One question I have is how long is everyone giving to let this mature? I was thinking about going two weeks in primary, two weeks in secondary and then into the keg? Should I give it more time then that?

Look forward to your response and thanks again for what looks like a great recipe.

Sent from my iPad using HB Talk

Backslider · 11-08-2011, 09:09 PM

I brewed this on 8/19 and bottled after around 4 weeks. Took another 6 weeks before it really started tasting good, although it was definitely drinkable at 3.

**ChshreCat** · 11-09-2011, 04:26 AM

I concur. This comes into it's own after about 6 weeks in the bottle. Less if you do a long primary or secondary.

FirefightingBrewer · 12-26-2011, 09:48 PM

Ok stupid question here, so I made this several months ago and it has been sitting in the secondary since November 5th, do you think I waited too long? Just looking for reassurance more than anything. I have not even looked at it, so I don't even know what it looks like. So if I don't see any nasty things in it, I should be good to go?

**ChshreCat** · 12-27-2011, 06:23 AM

If it's not furry, bottle it up!

FirefightingBrewer · 12-27-2011, 06:12 PM

Also, how did you carb this? Looking to bottle using priming sugar.

**ChshreCat** · 12-27-2011, 06:21 PM

Just the usual way. Dissolve your priming sugar in a small amount of water on the stove. Pour that into your bottling bucket and rack the beer onto it. Then bottle away.

FirefightingBrewer · 12-27-2011, 11:55 PM

I am sorry I was not specific enough. I know this is an American Brown Ale which would fall between 1.5 - 2.5 volumes of cO2, just curious what you shoot for?