Recent content by Bonesey

Awesome find Chikin. Planning on a Thai Saison tomorrow; galangal and lemongrass. According to that blog post, it works out to 8 - 10 g/L, which is something like half a pound of lemongrass in a 6 gal batch, which just sounds crazy high. I'm aiming for 3 oz.

I would guess the nutty aroma is from the grains. The use of HZ extract would have to be used judiciously; something like 1/4 oz for a 5 gal batch as to not dominate the other spice aromas. You don't want to end up with a Rogue hazelnut brown clone.

See this: https://www.homebrewtalk.com/f12/can-you-brew-recipe-fullers-1845-a-205873/

Roast pumpkin then add to mash. I mashed my sweet potatoes in a grain bag then added to boil. Don't use simple sugars if you want to clone Pumking. I will bottle carb with brown sugar just for ****s. Took a sample from secondary last night and the aroma is spot on for pumking.

I went with powdered ginger as per the suggestion of passedpawn, who has made 5 or so clones. I also though of gingerbread cookies. You don't put fresh ginger in cookies.

US-05 spice tea was close to original mix with a bit less cloves (they are potent!). I will add a bit at a time if needed. Yeah, don't boil the pumpkin unless it's in a bag or you'll loose like half your beer. I went with sweet potatoes for several reasons: more sugar PPG, in season...

Just made my attempt Friday. OG 1078 IBU 35 SRM 7.5 mash 155F US-05 slurry 13 lb Maris Otter 1 lb homemade biscuit Maris Otter 1 lb Carapils 4 lb oven roasted sweet potato (150F for 1hr to convert starches, then 350F for 1 hr) in mash, then boiled in grain bag for 90 min .5 oz magnum 90 min 1...

fresh or candied ginger?

Going to make this beer in a few weeks, except with sweet potatoes. Should I use fresh or powdered ginger?

Big Money, No Whammy, STOP!

Gentle Jesus! I think this is a perfectly fine yeast to use if you have a hot garage and carboys galore to start other brews. In hindsight I should have started this before my 3 wk vacation: Set it and forget it. I'm fairly new to this, so I've got many beers in the pipeline that I'm dying to...

After a week, from OG of 1.064, it's stuck at 1.035. Was at 80F for most of the week. Put the carboy in a warm water bath, but have no real means of keeping it at 90F, besides topping up bath with hot water. I live in an apt with temps around 78F. Really not looking fwd to keeping this brew...

Anyone with a few Pliny clones under their belts wish to chime in regarding the different hop additions in these recipes? The PDF one has a 2.5 oz at 0 min, while the 365 one has simcoe instead. 365 has much more DH, with CTZ 2x more than the other hops, while the PDF one has all the same DH...