Recent content by Brewer_Ben

Yep, warmer has definitely been better. With more age it now tastes more of chocolate, not much of the roast character is left. I think my next step is going to be adding some oats. This recipe was made out of what I had on hand/gifted ingredients. Pilsen is all I had at the time.

Looks fine to me. If you are transferring to secondary, sneak a small sample and taste it if you are worried.

Former US Army, now trying to live the peaceful life taking care of patients in one of my local hospitals.

I agree with PADave^^ many beers taste very different as the warm up to room temps.

I like it!

Thanks for all the replies, I will definitely be going darker on the crystal and I like the sound of the golden naked oats. As for the rest of the batch some aging is definitely in order, its only 2 months old today.

Thanks, will try this on the next batch!

Just had the first bottle of my stout that I built from the ground up. The stout has a nice all round flavor, that even a non-stout drinker like my wife liked, but it tastes thin in the mouthfeel. Is it the recipe or just that I am only able to use extract brewing currently? Thank you in...

Thanks for the info! Great graphs!

Shouldn't be a problem, all the headspace in the fermenter should be CO2 by now. Especially if you are having to clean up blow off!

My wife and I drink most of it, give away to friends and family about 10 to 15%. Depends on how many like the style.

First off, welcome to HBT! Second, I am no expert by any means yet, but it looks like some sort of infection. Hope someone else can chime in here!

Agreed, always use one, then you'll never have to be sorry.... or sleep on the couch in my case!

Saving Private Ryan We Were Soldiers Black Hawk Down

1 gallon JAOM (my first mead) started! =876.5