Recent content by Brizonian

I recently brewed a brown ale that I am looking to sour. It has completed fermentation with saccromyaces, and now I have racked it to a Better Bottle for long term aging. I added a few pounds of cherries, as well as Brett B. I know some Lacto or Pedio would be good, which brings me to my...

Could I also get a price list? I would be interested in a couple of bags for this round. Thanks!

Very nice. Thanks for the feedback everyone! Guess its time for me to start experimenting...first up - Pranqster clone. Lets see how close I can get; or end up with a good Strong Golden Ale, anyway. Prost!

Huh? What are the differences I can expect between adding the sugar at the start of the boil, end of boil, or in the primary? Is there no difference?

What's the general consensus on when to add the sugar?

I don't really recall if I vented the keg at all. I did a primary and secondary ferm. before kegging so the amount of CO2 produced by then would be minimal. I did try to keep the keg pressurized during lagering so the seals stayed tight. Didn't keep it on gas all the time but hit it with some...

This is an awesome Maibock recipe! I just won first place in the Bock/Dunkel category of the 2012 Dominion Cup (Virginia's State-wide HB competition) with this recipe. And it was the first lager I have ever brewed! Many thanks for the recipe. And to all those considering this one - BREW IT!

I have some washed Weizen yeast in my fridge, and I am thinking about brewing up a Kolsch this weekend. Has anyone used weizen yeast for a Kolsch and how did it turn out? Or should I just pony up the $10 for some Kolsch yeast? Thoughts? Thanks!

I brewed this a few months ago and just cracked a bottle along with a Two-Hearted. Mine came out very cloudy. Also, mine has a super bitter aftertaste. Like eating an Aspirin bitter. Also, has a slight "band-aid" aftertaste. It is almost perfect at first- its just the aftertaste that kills it...

OK. Cool. Thanks for the input. I definitely don't have the equipment or experience to pull off a decoction mash. But I am going to try starting the mash in my boil kettle so I can go from 112* to 158*. Then I will transfer to my cooler mash tun for the rest of the mash/lauter. Thanks...

First, I have only been a member for a month or two, and the amount of information I have garnered from HBT is amazing! I have since assembled a rudementary AG system, and have done three AG batches so far - something I never could have done without HBT. So, thanks everyone for all the info so...

First - I have only been a member of HBT for a couple months, and have garnered TONS of information from all the generous contributors! I have since put together a rudementary AG system, and have done three AG batches so far, which I never would have pulled off without hours of scouring HBT...