Recent content by BrewmeisterSmith

I'm also curious about this one. I'm in Az having a few of these this week. I noticed that you didnt put any wheat in it. That might help your malt profile/mouthfeel. Also, what if you bittered with Centennial, Cascade in the middle, and simcoe at the end? I've always thought that most websites...

yes yes yes. Drinking a kill the golfers now. How long to you find the aging process to be. I'm a primary only kind of guy myself, so I'm good with that method. just curious how long it takes to be ready or "hitting" as I call it. Anyone actually have tasting notes on this?? Save me now if it...

The peach wheat turned out fantastic. It needed rounding, so i added about 2 shots of peachtree to the keg. It ended up taking first place in our Oktoberfest competition. I'm convinced that this is the way to go when working with peaches. Try it and be amazed.

This turned out amazing. I used 8 oz beech smoked malt in mine. Sucking this down quickly.

That will help, but probably not a whole lot when the weather gets down to 14 degrees outside.

Without a pump, do you just heat, then drain into a bucket, then pour back on top, then stir the mash, etc? Curious what your process looks like. Thanks!

Okay, so a friend of mine bought a top tier system from blichmann. It has three kettles. We ran it for the first time today and made a 10 G batch. I had a lot of trouble keeping a consistent mash temp, unlike my insulated cooler. It seems that from my research there is a TON of work involved in...

update. I kegged this on Sunday without putting any campden tablets or potassium sorbate in. Cold temp should be sufficient. I ramped it up for 24 hours on gas at 35 psi. It tastes great. Could use a little more carbonation, but that will come as I continue to age on gas. I made the syrup as...

I'm in the process of making a peach cobbler beer. I added 20 tea bags of "perfect peach" to flame out. I just racked it yesterday on to 8 lbs of frozen peaches. I was impressed by the flavor that the tea gave it. It also had a great nose.

I just mashed 10 glazed doughnuts (was a dozen, but I ate 2) and though I'd share my experience. The mash tasted great. Less doughnut than I thought there would be, but it was definitely there. I did only mash 6 lbs of two row with my steeping grains and only ran a 1st running. no sparge. I just...

a buddy of mine just made this and only put 1 bean in the keg when racking it. I didnt notice much vanilla, but more banana than anything. It was good though.

the OP recipe shows two split vanilla beans at 20 minutes. But others are saying secondary. Which is best?

Can I just add the campden tablets and potassium sorbate to my keg with the syrup at the same time? Or should I add the tablets to the keg, rack the cider on top of it, bleed O2 and then wait til the next day before adding the syrup? Just curious. What others have done.

I use .5 micron water filter and it seems to work great...normally. i'm thinking there may be another factor at work.

I rarely get off flavors strong enough for me to consider dumping a batch. but I made the 15 minute cascade pale ale, which I've had great success at before. I get a metal almost nickle taste on the back of my tongue. I usually dry hop in the keg. when I keg, I use the rinse and repeat method...