PhelanKA7

Recipes 

mightynintendo

Recipes 

Use water from the toilet for the dirty blonde and use Brawndo for the dumb blonde? NICE!!!

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'Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne.'

—Kurt Vonnegut, Breakfast of Champions

masonsjax

Recipes 

It's got what plants crave.

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I aim to misbehave.

PhelanKA7

Recipes 

Electrolytes!!!

(Bicarbonates to be exact)

RandalG

Recipes 

Anyone know a sub for the Caravienne Malt. The one LHBS I was going to go to is out and I wanted to make just one trip.

NotALamer

Recipes 

Crystal 20

heywolfie1015

Recipes 

A mix of light and dark Crystal might do the trick. Since you need 4 oz of Caravienne for this recipe, maybe 3 oz of Crystal 20, and 1 oz of Crystal 120 just for a little extra caramel kick. It won't be identical, but could work in a pinch, especially since the Caravienne is so low. 20 will give the sweetness, and 120 the caramel/malt.

NotALamer

Recipes 

Caravienne is a crystal malt colored about 22-24°L so crystal 20 is pretty damn close and I don't think it's worth trying to blend two different crystal malts, but if you did I wouldn't use anything as dark as 120. It's not like half 20 half 150 gives you 85, they are largely different flavors. It would be like mixing a light roast coffee and an espresso roast, you don't get medium roast from that.

Hermit

Recipes 

This brew is pretty much about the yeast flavor isn't it? I bottled some that wouldn't fit in the secondary and tried it young. Nice aroma cold but little flavor, which came out as it warmed up.

msa8967

Recipes 

Is using a secondary for the beer after 2 weeks still advised? I have had this going in the primary for 16 days now and have read many posts in other parts of the forum that using a secondary is not really needed and can become a problem. This is the first batch of this recipe I have made so I would like to make sure I don't screw it up at thios point.

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Mick Arnett
North Liberty, Iowa
"Beer will change the world. I don't know how, but it will."