Recent content by BurrTucky

I tweaked this a bit just to try an idea. I used simply lemonade with blueberry, and used 2 of the 1.75L bottles. Also, used safale K-97. Made a batch for a wedding, it was gone way too quickly. Everyone loved it. So if you want to try a variant version, try it out. 🤙🏼

I tried one last night after one week of bottle conditioning. I think that it had the effect I was looking for, it certainly didn't hurt the final product. I could've used more..maybe..? The outcome was good! My wife is a Miller lite/Coors light drinker & she actually likes this beer. I aimed...

I didn't rule that out, but I wanted to keep this recipe "all natural" as far as using natural sugars, malts etc. without any artificial flavors. I'm sure it would've been a lot easier but not what I was chasing on this one.

I bottled yesterday using amber DME for priming sugar. Sample taste did seem to reflect some of what I was after. I think I could've even used more Carmel malt but we will see how it finishes..

I had some fun last winter by doing a 3-3.5 gal batch in a 5 gal fermenter. Started off with a BB Imperial Blonde Ale kit & added: 12 oz honey 1# Amber DME 1# 2 row pale malt 1# Special roast malt 1oz each: Citra Simcoe Chinook Cascade The OG ended up at 1.112! I made a half gallon starter...

Well, I did it. Steeped 1# each of Briess crystal 20L & 60L (finely milled) in 3 quarts of water @150 for 30 min. in muslin grain bag. I sat the grains (in bag) in a colander atop the kettle & Sparged with another 2 qt of 168F water, then boiled down to aprox. 1 qt while periodically skimming...

Well, from what Briess says about their munich it sounded like what I was after. After more research I'm leaning toward plain crystal 60L. I may mix a little 20L & 80L to get some more complexity. I will mill the grain very fine for steeping to get the most out of it as possible. This beer...

I've seen some threads on that. I want some more Carmel notes as well, so I'll try the Munich first & then maybe try that to taste in a seperate sample to see what it does. Thanks for the advice!

After doing some research, I'm going to try Munich (60L) steeped.

Thanks, I'll look into that! I did use crystal malt but dried the beer out just a tad higher than where I want by adding fruit juice. It's actually good enough to bottle, but I'd like a little more carmel sweetness to balance. Any reccomendation on lovibond scale? 80L, 120L?

Hello, I have an IPA that has finished too dry. I have an idea that doesn't seem to have been part of a prior discussion. Has anyone ever tried boiling 1-2# of Amber DME in a small volume of water & add into their fermenter to gain more malt & Carmel like sweetness after primary fermentation...

After 3 weeks fermentation & a week bottled this beer is great. I made substitutions on hops, yeast and used Simply lemonade instead of Limeade. In fact, it's good enough that I ordered this recipes correct hops & yeast to brew my very next batch.

Just brewed a half batch of this (a few days ago) and it was one of the easiest recipes I've ever tried. It looks, smells and seems like a killer recipe...which of course, is why I brewed it! The only substitution I made was to use White Labs sweet mead yeast. I'm going to have to use self...

I'm planning on brewing this up for a Fathers Day BBQ that's an annual event. I am currently collecting sap from my Maple trees for syrup & will end up with extra sap. The sap is basically clean, semi sweet water. I have read about using Maple sap in place of your brew water and thought this...

To answer my own question in regards to the fermentables in the "Simply" juice addition, the entire bottle yields around 6.5 oz of sugar. So for a 6 Gal batch maybe .5% gain. No wonder it wasn't worth the bother. I had to know for whatever reason. Took a whiff of the fermenter today 24hrs in...