Recent content by alcibiades

Thanks for the advice! Brown sugar would be to up the ABV and get it slightly hot. I kind of desire that warmth in a winter beer. I think I’ll go with black patent but replace the roasted barley with carafa III

Hi All, its been about 8 years since I've brewed.....or posted anything. Glad to be back! I found the following recipe for a Robust Porter I eventually want to add coffee to: 5 Gallon batch 9# two Row 1# chocolate malt 1#crystal 40 8 oz flaked barley 4 oz black patent 1 oz roasted Barley 4 oz...

I know that temperature affects the aroma and flavor of dryhopping, but can a much lower temperature act as a way to prevent the "grassiness" of dry hopping for too long. For example, can I dry hop at 60 for two weeks, then "shut off" the dry hop by moving it to 32 degrees? in short, can...

keep it with no crystal, or just add a few ounces of crystal 10. I like the non-malty IPA idea. i would add a tiny 60 min addition, i find it helps with a "hop backbone."

i mash low, around 150. grain bill is mostly pilsner malt, some 2 row, crystal 10, and usually a pound or two of munich. OG at 1.075 combination of citra and amarillo, for 80 or so IBU I've made this recipe a bunch of times, this is the first time I'm getting this weird malty flavor. I...

Put just 5 oz of Gambrinus Dark Munich in my 10 gallon batch of usually light IPA, figuring it would be like a pound of regular munich. It has a totally different flavor, and dominates with sickly sweetness. ruined 10 gallons of my favorite IPA recipe.

thats a good deal if it is in decent shape.

I'd mash between 148 and 150.

welcome! check out "the natural path" in fredericksburg for brewing supplies near you. They have got all the essentials.

let it sit and settle. from my experience chocolate beers change greatly over time.

your first plan would definitely work, and probably add amazing flavor and aroma. It's basically a hop back system. I've never heard of anybody doing your second plan. Might be unprecedentedly delicious. I'm sure you already know this, but you can easily dry hop by putting the hops inside a...

absolutely. look up "brew in a bag" or "stove top brewing" or "BIAB" All you need is a big nylon bag and crushed grain. I've made dozens of batches using a single 7.5 gallon turkey fryer kettle and burner. It works great!

whats up with utah? i also tried a brewery called "epic" from utah the other week, and it was amazing.

Wow, this is a 9.5% monster that is extremely well-hopped. Not too malty, big hop flavor, smack your face aroma. Comes in a corked 750ml as well. I just picked this up on a whim, having never heard of the brewery. Anybody else enjoy Uinta Brewing co.??

the anticipation is killing me