Recent content by brewboyrsl

Hey guys I'm looking to go big on my next home brew, and I'm thinking about doing a old ale. I really want it to be a good one and comparable to north coast old stock. Any ideas on a good recipe? Or how to get that sweet caramel taste in the beer? Thanks guys.

When did you add the lactose in the boil

Ok so I've been doing my research and I'm trying to find the best way to get a solid amount of chocolate flavor in my stout. I have heard using cocoa powder or chocolate extract but what and when is the best time add the chocolate. I want chocolate flavor like the ones you get from rogue...

Thanks for the help. I went home to find the packet the yeast came in and found its a 11.5 gram bag. I'm hoping for the best

It's 5 gallon batch with a normal yeast packet. It cost me 4.99 and its London ale. Hope that help

I just got done brewing an nut brown ale that turned out to have an original gravity of 1.090. I put in a packet of yeast and I want to know can the 1 packet alone ferment my beer?

So I want to add a little almond flavor to my nut brown ale I'm planing on brewing soon, how should I go about doing this? I was thinking extract but I'm not really sure how much and when to add it. I want it to add some good flavor but not overpower the already great flavors of the nut brown...

Thanks Joe I appreciate the infor

Hey guys! So I'm looking to do a little more complicated brew this next time around and I'm planning on going with an imperial red and I want to soak it in Bourbon wood chips. I was wondering what's the best way to soak the chip, which is the best Bourbon to use, and how long I should soak the...

How much cherries do you recommend for a 5 gal batch

So my roomate and I are brewing our third batch and were orginally going to brew a cherry IPA but after consulting with you guys on here we've changed our plans to a cherry blonde. here is our recipe. 8lbs 2 row 1lb Crystal 20 1oz cascade hops at 60 min our yeast is a packet yeast that I...

I just bottled my first brew this last Thur, its a 6% chocolate coffee porter. Its sitting in the hall closet at about 68-70 degrees. How long should I wait to open one of these bad boys up? I'm really anxious to start drinking it.

So I'm looking to brew my second batch of beer and go all grains. I want to do a cherry Ipa and am not really sure what type (whole cherries, puree, or pie killing) to use. I'm planning on using the cherries in the second fermentation. here is what I have as my recipe I plan to use and you tell...