Recent content by bump8628

Palisade is another hop that doesn't come across as citrusy in my opinion.

If anyone is interested JZ and Mike McDole just cloned Calico Amber on the Jamil Show recently and apparently it's spot on.

Austin Homebrew carries Riwaka

I actually think WLP 500 is Chimay's. I think 550 is Achouffe's

As far as carbonation goes, I wouldn't count on beer yeast being able to carbonate a beer in 18-20% ABV range. I think you would have to force carbonate this in a keg. Edit: After looking over the recipe I think you could do without the complex step mash and just go with a single infusion. It...

Did Avery change up the hop schedule in their IPA? I believe they did. I visit their site pretty frequently and if I remember correctly they used to list their IPA as having Columbus, Simcoe, Centennial and Crystal (there might have been one more that I can't recall). Anyway, it looks like...

The newest BYO has the recipe for the Cranberry Wit longshot winner. I believe the original recipe used cranberry juice instead of extract.

Just bought some Czech Saaz at 3.2%. I agree, that seem a bit high for real Czech Saaz so it's probably domestic. It should be fine in whatever you brew though so good luck! :mug:

Don't know anything about making cane sugar or syrup but I use cane sugar as a replacement for candi sugar in ALL of my Belgians and it works perfectly.

I'm sorry you messed up a batch with T-58. The only dry yeast I use is the S-05. I've used Nottingham and have been pleased with it, but I don't make too many English ales so I don't use it very often. In my opinion, the S-05 is similar enough to WLP 001 that I can't tell much of a...

As a college student I started brewing extract on an electric stove. My roommates would occasionally complain about the "extract smell" but they were happy to have free beer around (being that we were underage). Now that I'm 22 I've been doing all-grain for about a year now on my balcony...

+1 to the pils extract and plain white sugar (15-20% of the fermentables)

One tap I always rotate a pale, amber, or ipa. The second tap if for whatever I happen to be in the mood to brew.

I've been very interested in brewing a wheatwine lately. I can't really give you much direction as I've only tried one commercial example and still don't really have a complete grasp on the style. The one question that I can answer is, yes, soaking the oak chips in bourbon will sanitize them...

I agree, drop the Crystal (at least don't use more than .25 lbs) and up the IBU's to 35-45. 1.058 is a bit high for a classic Irish dry. I would shoot for something that is going to give you an ABV of 4.4-4.8%. Also, I'm not sure if Chinook would be a good choice for a dry stout. I would...