I was drinking with a buddy tonight, and we were having a black IPA that had some very strong coffee notes. We knew that it didn't have actual coffee in it.
He asked me "What kind of malt can they use that gives it such a strong coffee flavor?"
I surprised myself when I said "Chocolate malt!"...
I made a 1 gallon batch of NB's Bourbon Barrel porter, except I didn't read the instructions until I took my hydro sample. Came with two 1 lb bags of DME, and I was supposed to only use 1.5 lbs. Ooops. OG was 1.092.
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I brewed a hefeweizen kit with WLP300 as my yeast yesterday. Woke up this morning, checked it, and had to throw on an emergency blowoff.
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I brewed a hefeweizen kit with WLP300 as my yeast yesterday. Woke up this morning, checked it, and had to throw on an emergency blowoff.
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I WISH I had that kind of money. I also wish SWMBO and I could agree on a temperature. I want it in the 60's year round, she wants it in the 80's.
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I still have a considerable amount of krausen in my 5 gal fermenter. I rehydrated and pitched another packet of US-05 this morning to try and combat my under pitch.
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This was my first batch of beer. I think it's great, and so do most of my friends and family that share it with me. Don't even think they are patronizing me.
The one thing I will tell you is that something magical happened around week 4 in the bottle. Let it set if you can.
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