Recent content by beer35

I did this simple ESB a few months ago and it didnt exactly turn out like I intended, but good enough to share. 7 Lbs LME (pale) 1/2 lb 60 l Crystal 1/2 lb Carared 1/2 oz EKG 60 min 1/2 oz EKG 30 min 1 oz EKG at knockout 1 tsp irish moss @ 15 min 1/8 tsp...

Palmers book mentions that the old fashioned oats need to be cooked before adding, I believe that the instant type can simply be added to the specialty grains though, perhaps someone more knowledgable can add to or correct that assumption.

Thanks for the replies, I think I may try a Shakespeare clone even though it only calls for 1/2 lb of flaked oats. Im kind of suprised at how little flavor grains are in that Samuel Smith clone.. The shakespeare I dug up looks something like; 9 lb pale grain (Ill just go with 7 lb of...

A Sam Smith clone would be nice, or ??.. Something simple perhaps as Im still cutting my teeth at this. 5 Gals, Extract specialty grains.. Has anyone done the Run Mill version in palmers book? How is that one?

Id definatley say beware the vanilla. I believe that mine was the so called "real Vanilla extract" from the local supermarket. Didnt add any till the secondary, the fermentation was the best Ive had to date by the way, I used 1/8 tsp of nutrient and Coopers yeast and it took of like a Juggernaut...

Thats funny, I was going to use the same comparison but with a slightly different outcome. I reload to get custom taylored ammo to suit my desire. To heii with what the stores happen to have on hand.. Same with beer, its all about the quality to me and being able to taylor a beer just how I...

I am just the opposite. I am presently enjoying one of my first home brews as I type, it is a porter with a nice mellow hint of choco-nut. Mmmm-mm! I have no desire to do all grain. Ive sampled many of my friends extract/flavor grain brews and Ive been drinking the best store bought beers I...

Yup! Thats what I ordered. Im going to begin adding it to every batch whether it needs it or not..

I went and watched my friend brew yesterday and he areated "after" he pitched the yeast. Im a newbie whos been refering to Palmers book and other various sources for my info and in the book it seems to indicate that the yeast is pitched after areation. Which approach do you use?

Dont get me wrong, I am a fan of simplicity and that means extract. Just trying to heighten awarness among fellow brewers. I realized that it was an old writ after I'd posted, but Id still like to see some real evidence that things have in fact changed. The sad truth is that manufacturers...

http://www.brewingtechniques.com/library/backissues/issue1.2/lodahl.html OK, Now Im leaning towards grains.. :mad:

George Killians red. Yuck! Nasty.. If I want that much spice with my beer Ill eat a pizza.

Specialty grains. What kind of kit is it?

Uh-huh! Im glad I read this thread too! Sniff sniff.. :tank:

I agree. I did a Honey porter with both. Just steep 1/4-1/2 lb of honey malt and pasturize your honey for the last 10 minites of the boil. It is said that different types of honey react differently depending on their nectar source, so your results with honey will vary, honey malt will be...