Recent content by BirdDoctorbrewcyclist

I am using a hydrometer and yes, I am using a calculator for temperature adjustment as well. In the past, I have mashed closer to 152, not 155, but I have mashed at 154 without this problem, and I have usually used that much adjunct malt. When I said I aerated, I meant a rough swirling...

I started an IPA for a friends wedding coming up in June using almost the same recipe I have used multiple times in the past. #10 Vanguard Pilsen #0.5 60L #0.5 40L #0.25 Caraamber #0.25 Honey malt using 3 oz Sterling, 2 oz Crystal, and 2 oz Citra hops throughout. I mashed in at 155 F for 60...

+50... saison is delicious... =37,437

and I would assume an absurd amount of salt

Interesting, I like durian, natto, and Vegemite. Considering the prohibitive cost of Vegemite in the US, I hope someone knows how to make it

Here are my first year Sterling (R) and Willamette (L) both started from rhizome in Early may in Michigan. I have begun to really run out of space for the sterling though and its only mid/late June... Anyone have any advice, should I somehow rig something up to give it more growing room? will...

To get the bubblegum/bannana flavor you want is is very traditional in a true german hefeweizen, you need to ferm at higher not lower temperatures. Upwards of 80F. I have made one of the best, most true to bavarian style weizens I've ever tasted in the US using WLP300 (which is purported to be...

Another question; has anyone tried this with clean ale yeast? I dont have a refrigerator for lagering... Pacman maybe?

I would say that Sam Adams Cherry Wheat is in fact the worst craft brew I've ever tasted. I had one about 7 years ago, tasted like a watered-down Shock-Top with Maraschino/Cherry cough-syrup flavoring, almost like they were trying to flavor a really cheap soda. Between this and the previous...

As is Citra

Thanks for the help.

Cidre Doux is a french cider that is sweet and about 2-3% abv, from what I remember, it was supposed to be an incompletely fermented cider without any other ingriedients. However, I am not entirely sure what is traditionally done, and I sadly dont speak any French, so their websites...

+3 = 25,104

I never thought Makers Mark was that good of a bourbon for the price point anyway, even more reason not to buy it and to stick to Bulleit

6lb Briess Wheat LME 1lb Briess Wheat DME 3 oz melanoidin malt steeped @160 F for 30 min 1 Vial Whitelabs WLP300 1 oz Hellertau(3.9% AA) for 60 min Bottled w/8oz Briess wheat DME (~3 volumes CO2) Boil Size: 3.5 gal Post Boil Volume: 3 gal I used 1/2 charcoal filtered tap water and...