Recent content by Blauvelt

I've read that a human cannot percieve bitterness within 5-15 IBU's. Besides, IBU's are only an estimate at best of the real bitterness that hops add to a beer. The hops could have had similar overall alpha acid levels but lead to a very different taste in the finished beer. Bitterness can...

how does it taste? maybe this would be a good job for some amylase enzyme. check out the "Miller lite really triple hopped" recipe under light hybrid beers in the recipe section. there is some really good advise on how to use it. you basically add it to the secondary and it turns some...

do you have access to malted barley or wheat? If the enzymes are not there and you mash you will just get some starchy liquid; something like barley broth. I think that malting your own barley might be a bit tough though not impossible. also for beer you need a bittering herb like hops, or the...

I really prefer bakers yeast to many other dried ale yeast like muntons or coopers. It produces a beverage with a lot less cringe factor. I would say to get a 1 gallon jug and make some very rustic cider. it is by far the best thing you can make with bakers yeast and no modern beer ingredients...

The beer is about 5 weeks in the bottle. I did not do AE in secondary, because I couldn't find it anywhere in the great city of Halifax. I did an extra long mash with rests at 115, 131, 145 and 154. This worked out really well because I got the FG down to 1.002. Underneath all the Nottingham...

I made this damn beer. It would have been utterly fantastic if I had of used a different yeast or fermented at lower temps. This is my first negative beer when using Nottingham yeast. I must have fermented it too high because it smells very strange and it tastes like I just dumped a tablespoon...

I like Chinook hops! I will probably use them next time.

Yeah it's pretty tasty. I looked for a receipt but didn't find one. I'm sure that anyone could make something similar, Just use greencoat's recipe as a baseline and use grape juice instead of apple and add whatever strikes your fancy. I might try it as an all grain recipe with Munich malt, a...

I did record it but I've lost it now. I might have the receipt from the lhbs, but I doubt I will find it. For hops I think I added 1 oz more centennials, and 1-3oz more cascade sometime during the boil. Its funny how when you are brewing, the recipe is pretty much all you think about, and a few...

despite the DMS, this is an excellent beer! I will definitely make it again. thought I will most likely boil it a bit longer.

I brewed something that was originally intended to be this recipe but I : - Added another pound of caramel 120 - added a little more roast barley - took away the smoke malt - added more hops! - I used nearly 10 litres of grape juice! well the resulting brew was quite awesome. I walked into the...

I brewed this one up. Its in the secondary on the hops now. The FG going into the secondary was 1.003 and very clean tasting, with no corn flavor. I am not going to use AE in the secondary at all; mainly because it is impossible to find in my area. I used a 2 hour mash with rests at 130 degrees...

I brewed the Gunslingers Graff with subtle variations. I took out the smoke malt, used grape juice instead of apple, and I used an extra half oz of centennial and an extra oz of cascade for the full boil, and another oz of cascade at flame out. It is in the secondary fermenter now and the hops...

Wow! the Mad Fermentationist answered one of my posts! I am always reading your website looking for brew inspiration. although the only sour beer I have made (other than this one) was a Berliner Weisse that is thoroughly un-sour. I plan to do an all bret C English Barleywine next. thanks for...

I made BM's Cream of Three Crops a few weeks ago. I got terrible efficiency, and on top of that; I didn't cook the corn before adding it to the mash. the result was a strangely rice-starchy beer with an OG of 1.022 and an FG of 1.014. I used WYeast European Ale 1338, and that is supposed to...