Recent content by Babachewy

It's the yeast fruitiness! There's nothing I like better in a beer. I could go on, but that's the main thing.

Radical Brewing has a recipe called Pink Menace Red Rice Pils that, you may have guessed, uses a red rice variety to get a pink color. I've never made it, though.

I made a Belgian, um, thing to give away as gifts. Vienna malt, orange blossom honey (added in secondary), coriander, WLP530. It's been ready to go for weeks, I just need to bottle the stuff. It's about 7% ABV.

I used to give my dog a cup of spent grains, but then she farts all night, so I stopped.

Alas, I cannot recreate it. I'd recommend you try buying it at that price, though, I'm jealous.

Shame on you, getting me that excited for cheap honey. Echoing the farmer's market advice. Cheapest honey I've ever seen. $20-25 for 12 pounds of wildflower.

You might be right. I've decided to save the moldy beers for my personal consumption and keg a Weizenbock and light Hefeweizen I have lying around instead, to join the tripel. Thanks for the input, everyone.

Thanks for the offer, but I have plenty of airlocks now and unless they come with a time machine it's not going to fix my current problem.

They were lagering at 32 degrees or so. They're currently on gas to carbonate at room temperature (and hopefully the CO2 will keep any mold from thriving), but I'll hit them with some campden when I get home, that's a good idea.

I've already learned my lesson on the airlocks. I was out at the time and forgot to put one on when they became availible.

Alright, my carboys were wearing little tinfoil hats.

So I've been brewing for my wedding next month and I ran into a problem last night. I had been lagering a Märzen since March using tinfoil as an airlock. Also the 6 gallon carboy was a little big for the lagering minifridge, so I had to tape the fridge shut, so I haven't looked at the beer in...

A 100% Vienna malt beer will come out orange.

What I wanted: a subtly spiced cherry Dubbel. What I got: some inky black cinnamon-flavored thing. It's still very strange tasting. Lessons learned: plug your recipe into BeerSmith to make sure the color is right, chocolate malt usually doesn't taste like chocolate, spicing is something to...

I did something sort of like this last year, I ran off a small beer after making a Tripel. Sugar was added to bring the gravity up to 1.030. It was brewed with WLP550 and spiced with coriander and black peppercorns. It was watery with zero Belgian yeast character. The pepper dominated the...