The SRM of the Vienne is 22 which I'm using more of at 3 .lbs and the Munich is 56 SRM, of which I'm only using .5 lbs. Hopefully the final beer won't be as dark in the bottle as it is looking now.
Thanks. I've read that Pacific Gem has a good citrus aroma and some woody and a subtle "blackberry" taste to it. So it should go with the Willamettes nicely, hopefully.
I'm looking to mash around 152, but I'm not quite sure yet.
The Cali yeast gets about 73 - 80% attenuation.
Hey everyone, I keep hearing mixed opinions about Pacific Gem hops, so I wanted to try and use some in a Brown Ale and mix them with Willamette hops although I'm not too sure how it will come out flavor-wise. Does this look alright so far? Is this something worth trying?
Ingredients:
12.25...
Last Sunday (Feb. 20th) I brewed this Biére de Garde outside in the garage in my turkey fryer. I hit my mash temp. 154 dead on and everything went fine, I chilled it down to roughly 70 and then stored it upstairs in the extra bedroom where it stays in the high 60s all the time. I did have an...
Illustrator would be a good way to go so that you could bend or shape the type different ways if that's the route you wanted to go. If you wanted more font options: www.dafont.com has a lot of fonts that you can download and use. It's a nice looking logo but the type does need some work to make...
+1 to the Go Flyers!
Just finished brewing a batch of a Victory Hop Devil clone and am getting ready to brew a batch of an amber ale while I watch the Flyers play later.
Recently I've accumulated a bunch of extra ingredients that I haven't been able to use in any of my current brews. So I've got all of these sitting around and figured I'd make something out of them. I'm hoping what I've come up turns out well. It looks to be a pretty malty, caramely American...
I had planned on using a brewer's bucket for the first 4-5 months and then racking it into a carboy and letting it sit in there for a year. Will the time spent in the bucket be that negative towards the flavor?