Recent content by Cognitive-Dissonance

I don't think that they sweetness was overpowering, but only that it didn't seem quite balanced to me. Keep in mind that I haven't had the actual beer in a while, and I had already been drinking of my brew when I posted that. Thinking back, I think the sweetness is fine but it just needed to...

I got word back from sierra nevada and they said the crystal malt they used in this beer is crystal 60. I used crystal 120 and I think it came out fairly similar but could still use some tweaking. It still tastes great though. Next time I try this, I will sub out the crystal 120 for crystal...

I want to make a well hopped beer with a strong spicy rye backbone. I love the flavor of rye in beer, but I don't want to go over board with it. The recipe I put together has around 40 percent Rye. Anybody use this much in a Rye-PA before? Here is the recipe I am going for: 8 pounds...

I sent an email to the brewery and got a confirmation that the yeast is the SN house strain. They said they would get back to me on the lovibond rating for the crystal malt. Anyways, I have already bottled this beer and it should be ready in a week. I ended up using 6 ounces of honey malt...

Yep, that was a typo on my part. I fixed that and adjusted the recipe based on the recommendations you guys gave. I might drop the honey malt down to five ounces too. I'm hoping to brew this sometime next week. I will let you guys know how it goes.

I had a chance to try the Sierra Nevada RIS the other day and think it was pretty outstanding, but it is hard to find around here. So I am looking to clone it. Google gave me no useful information, but the Sierra Nevada website tells what kind of grains they use and some other basic info...

I think wheat would be a good idea. Maybe a pound? I also got the idea to add lactose sugar to it to get that buttermilk sort of taste.

I have been wondering if I could make a beer that mimics the flavor of a buttered biscuit. Ringwood yeast is known to provide a strong buttery flavor and biscuit malt would be nice for the bready biscuit flavors.Maybe something like this would work: 5 gallon batch and 1 hour boil Rinwood...