ddrrseio

Recipes 

Turfmanbrad

Recipes 

I did an altered version of this, and like you said, it took a while to find it's footing. Didn't even carb for 4 weeks. Now it's the perfect breakfast tailgate beer!

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Brewing drunk requires several batches of experience, brewing drunk. -mrk305-

It might be horrible, it could be great, but it'll definitely be beer!

urbanmyth

Recipes 

Making my first batch ever this weekend with this recipe.

Adacarda

Recipes 

This is a great beer, brewed it back in September and I think its at it's prime now. This one needs a month at the minimum to condition IMO. Almost everyone who tried it has really enjoyed it!

urbanmyth

Recipes 

Mine has been carbing for a little more than two weeks now. I cracked one at a week and a half. It was REALLY hot. Couldn't taste anything past the ethanol except a hint of maple. Hoping it cools off in time for New Years.

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Aurë Entuluva! Day shall come again!

Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.

Adacarda

Recipes 

Yeah mine was really hot too at two weeks as well. Let it mellow for a few more, It should be fine by new years.

urbanmyth

Recipes 

Groovy. Thanks a bundle.

__________________
Aurë Entuluva! Day shall come again!

Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.

Homebrew4Scott

Recipes 

Brewed this up on Sunday, substituted the maltodextrin with brown sugar....looking forward to this in a few weeks

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On Deck: DFH India Brown Ale clone
Primary: Air
Secondary: Air
Bottled: Creme Brûlée Milk Stout
Kegged: Merkin Mania Maple Brown Ale
DFH 90 IPA Clone

Homebrew4Scott

Recipes 

So I brewed this about two weeks ago. . . one week in the primary, and another in the secondary. . . . the beer is still really cloudy. Anyone have trouble like this or am I being impatient, I have thought about adding a bit of gelatin to clarify.

Thoughts?

Scott

Delaney

Recipes 

Uhm maltodextrin is an unfermentable sugar, whereas brown sugar is a fermentable sugar. You cannot substitute brown sugar for it and achieve the same results, because the brown sugar will ferment, resulting in a higher ABV% and a drier beer than if you had used maltodextrin.


If your fermentation is finished, and you have access to a fridge, I would suggest cold crashing your beer for a few days to encourage flocculation.