Recent content by bailiff48

I used rosewater a year or two ago in a grapefruit wheat and had to go extremely light with it (post boil, in the bottling bucket). Did tests with a dropper and a measured amount of a similar beer...1 drop wasn't quite enough, but 2 was too much for me and my tasting subjects. Ended up with...

While high temps aren't necessary, they do help create some of the incredible esters from those yeasts. However, it is pretty easy to do it without sweating yourself out of your apartment! Get a big rubbermaid tub, something you can put a carboy in and then use an aquarium heater to jack the...

No matter what you choose for your dark beer, make sure it finishes clean. If it is an August wedding, people will want something refreshing, even if it is dark. Roasty stouts are great, but for a wedding in August, I would lean toward a porter or brown with a clean finish. Either way, brew...

I used 7 tablespoons for 5 gallons. Did some tests and didn't have a scale around, so I used tablespoons! It's quite a bit for most beers, but the sour cherries had a pretty strong flavor, so I wanted a nice intense smell as well. As I mentioned, it has taken awhile for everything to blend...

I brewed a sour cherry lavender Saison a couple of months ago. Put the lavender in the last 5 min. It took some time for everything to blend together, but ended up turning out great.

I've had a few oyster stouts and really like them. Most just have a hint of brine to them and are really quite interesting! After seeing the Brewing TV episode mentioned earlier in this thread, I had to try one. That being said, I really like the idea of the stout w/o the dark grains!

How much total water did you put in? i.e. did you add anything to top it off to 5 gallons? If not, then yes, you will come up with a crazy bitter beer and probably right around the 5.5%-6% range depending on the type of yeast and how well it attenuates. With your OG at 1.053, if you can get...

My biggest suggestion would be to use fresh lemon zest instead of dried lemon peel. With the profile you have, there's not much malt or hop complexity so you should be okay with zesting only one lemon. Regarding the hops, it really depends on what you are going for. Do you want the spice of...

Or use online calculators to adjust for the temp of the wort.

Wyeast 3724 is supposed to lend a little tartness to the beer. I have a Saison fermenting now with it that I hope pulls in some of those characteristics. If the tart/sour flavor was more intense, it is likely the result of some other addition.

I am transferring an oatmeal chocolate stout to a secondary and the recipe I am going off of calls for the addition of a vanilla bean to the secondary fermenter. Has anyone done this before? I'm curious about if I need to sanitize it to avoid any contamination as well as how to best extract...

Yeah, I liked it a lot! Unfortunately we lost some due to an errant hyperactive dog! :mad: I have not had the Brooklyn Summer Ale, so don't know how the flavors differ, but if it is close, finding the missing component shouldn't be too terribly difficult. At this point (about 2-3 months...

5 lb Pilsen (36 ppg 1 L) 3.5 lb Wheat (38 ppg 2 L) .5 lb CaraPils (33 ppg 1.5 L) 1 lb Wheat - Flaked (36 ppg 2 L) Strike with 3.8 gallons @ 162 (desired rest at 152) Sparge with 4.2 gallons @ 170 1.5 oz Hallertauer (5%) @ 60 1 oz Grains of Paradise @ 15 1 oz Lemon Zest @ 15 1 oz...