Recent content by Belgian_Brewer

so, after analyzing every variation of the recipe, and looking at things from an angle of my particular tastes, I've come up with this 3 lb munich liquid malt extract 5 lbs light dry malt extract 1.5 lb brown malt 1 lb chocolate malt 1lb crystal malt 120L .5 lb crystal malt 40L 1.5 ounce...

hmm, looks interesting. I'm definitely gonna give it a go. I'm gonna add half a pound of flaked oats for creaminess and head retention, and use a LME conversion, and maybe even use the original recipe to boost the alcohol a little bit. I'll let you know what I end up doing and how it tastes.

so you add maple syrup to the original recipe, with no subtraction of other ingredients? does that make the alcohol overpowering?

I got a reccomendation for brewing this with 32 ounces of maple syrup infused, I was wondering what you guys think. I wanna make something in commemoration of me getting into trade school. starts may 10th, gonna brew it may 10th, then I graduate 10.5 months later. This seems like a really...

wow... this sounds interesting and really good, but I'm worried about the sudden infusion of liquor stressing the yeast on bottling day, have you ever had any issues? also, never heard of basil hayden bourbon... where would I get it?

unfortunately no, I dont have lagering facilities... and I learned how important that is when the homebrew store sent me home a "ale/lager" oktoberfest recipe, it was disgustig.

I looked it up, and an English barley wine does sound pretty good, I'm gonna run up to grape and gourmet later and get a couple bottles. Also, I forgot to mention this, but I'm only capable of partial mash brewing. But the local home brew store can do all grain to partial mash conversions.

I'm going to be starting technical school here on May 10th and it's gonna take 10.5 months to complete, and so I figured this is a perfect time to brew a nice delicious beer for my graduation party. I love wit, but wit doesn't take that long to get ready, I also love a good stout, and those...