Recent content by booherbg

Might as well dig this up from the dead. I actually saved a few bottles of this batch and opened them over the years. I may even have more left still today. While the beer did not necessarily end up as an exact clone, I can tell you that time did wonderful things to this beer. I can remember...

Brewing this up today. Modified a bit for what I had on hand, plus a partial mash: Assuming 55% efficiency for me (roughly 1.047 or so, but I'm not confident in my efficiency level yet) 4lb Maris Otter 3lb Maris Otter Liquid Extract 2lb Vienna Malt 1.5lb 100% Whole Rolled Oats ("Instant" from...

Plus, each batch is going to have the same label. I'm sure there's a tolerance that's allowed before a new label is printed.

maybe "the rest malt" means pale base malt.

They mash most of them high - like 158F high. They also love their wheat but that's normal for this style. What does "3% Carahell and the rest malt" mean?

cool. thanks for the advice. just read through the Bru'n Water water knowledge page. That's a great resource right there.

I'm trying to wrap my head around the water chemistry. If my "recommended" SRM based on Palmer's chart (here: http://www.howtobrew.com/images/f83.pdf) gives me roughly 13SRM, is that for the final beer or the mash only? For example, I can come up with a 5gal Bass clone that is at 13SRM, but...

Cool. Thanks. I've made a tasty amber ale and black IPA without knowing about the water profile, but my hoppy beers always come out with a bit to be desired. I think the water profile has something to do with it.

Here's my report for 2011 from Cincinnati. There are two water providers, Miller (east/central) and Bolton (north/northwest). Bicarbonate is calculated based on Palmer's documentation. Hopefully this is helpful. I'm very new to water chemistry and still trying to figure it out. Did I miss...

great question. head has a lot to do with contents of the drink. how old is your apfelwein, is it actually carbonated? Mine is well carbonated and pours with a huge head, but this quickly settles down to almost no head. If i swirl it up it gets creamy again with bubbles, though.

Hey guys. The problem with making a sweet cider is that there is no sugar left after the yeast get done with it. This leaves you two options: 1. Add sugar, but kill yeast. This makes it uncarbonated and with no guarantee that you've killed all the sugar. 2. Add non-fermentable sugar... What I...

Not a SMaSH, but I took EdWort's house vienna and modified it for my setup, with only the nelson hops. http://hopville.com/recipe/1653419 I just bottled it, tastes delicious. Our local homebrew shop Listermann's has the hop in stock.

Update from my modified "spiced" recipe. It's been about 4 weeks in bottle and I had my first one last night that finally carbonated. I'll just flat out say it: this **** is amazing. The carbonation gives it a full mouthfeel and there's this almost light biscuity smell (not sure what that's...

I brewed this up last night. Used Rapunzel's Organize Cocao Powder (with < 1g/fat per serving), 7oz. Very much looking forward to it!

+6 and +15 for my friends. Broke 24k! Thread Total: 24904