Recent content by BRGriffith

Wow, it's really awesome that this is still actively being brewed! ( Or mixed, lol ). It's been a while since I checked on this thread, but it's exciting to see all the success that you guys are having with this. 🍻

Awesome, thanks guys. I'll give that a try

I think I'm going to like this new hobby. Made another one with Habanero and peaches. Nice color. This stuff tastes like liquid sunshine. .. Which is ironic since we got about 4 inches of snow today. I've noticed that my first sauce sperates a bit in the container. Any tips on how to keep it...

So this thread is really cool. Made my first hot sauce last evening - pretty simple jalapeno pineapple. Flavor is great, a little sweet and just enough heat. Would be perfect for something like fish tacos. 15 jalapenos 5 serranos 2 cups chopped pineapple 5 cloves garlic 1 tsp salt 1 Tbl sugar 2...

How about blackberries? I think the toasty malts in a brown base would play well with the tart dark fruit profile of blackberry. Almost cobbler like

I haven't tried table sugar yet, but I think it would be worth a go. You're right, I've been using turbinado because it's a more flavorful sugar when tasted side by side. I'm not sure how much of that flavor actually carries over to the beer, especially dry hopped this much. If you try table...

This is just my local water. It's a medium hardness, so I just added some CaCl2 to bring it closer to the NEIPA minerality and then treated with Camden to eliminate chlorine and chloramine

I actually used a few when I made this. I think most notable were Lindemans Cuvee Rene, Orval, Wicked Weed Oblivion, and Boulevard Changeling. I did primary in a bucket for about a month, then racked to a better bottle that was left untouched for about nine months before I bottled it. It's...

Cool thread. Another way you can take advantage of the no boil strategy is to intentionally inoculate the wort with souring microbes. I did a long aged dark sour that went something like: 6 Lbs. Light DME 2 Lbs. Local Wildflower Honey 8 Oz. Special B 8 Oz. Aromatic 16 Oz. Midnight Wheat...

This one's at about a month old, but I don't envision it lasting on tap much longer. Usually when I brew this type of IPA, it gets drank quickly. That said, it's held up quite well so far. Oxygen would be your biggest threat to stability for this type of beer.

I wanted to post this recipe because it is so simple to make, is quick from grain to glass, and is absolutely delicious when it's done. There are plenty of threads regarding the risks and benefits of not boiling the wort, so there won't be an intent to cover that in this recipe. 6 Lbs. Wheat...

Huge bubble on a 9 month old Kriek. Haven't opened the stopper on the better bottle since I racked from primary onto 16 Oz. Tart cherry concentrate. Primary and only yeast was Yeast Bay Mélange. FG was at 1.000. Smelled awesome while bottling with plenty of funky Brett. Primed with more tart...

Gravity sample from my first try at a NEIPA. All Citra / Mosaic dry hop, bittered with Warrior to about 32 IBU. It's a little green, but already insanely tropical and very soft, assuming partially due to the oats. Can't wait for it to carb!

Blueberry strong sour made with 2 Lbs. of wildflower honey and 6 Lbs. of blueberries, then aged 8 months with a variety of microbes. 9% and looks more like carbonated wine than beer.

Hey guys, I recently put together a SMASH with all German Dark Munich and Tettnang hops that went perfectly and came out awesome tasting in the sample. I'm thinking I'll enter it in a competition, but I don't know which category to submit it under. Here's the basic recipe: 12 Lbs. German Dark...