Recent content by Cohack

Not sure if you'll be able to tell if the amarillo or sim is giving you what you want or don't want since they were mixed throughout.

The lactose will hopefully counter the bitterness. Good experiment.

Do yourself a favor and buy "Designing Great Beers" by Ray Daniels Good coverage and quick reference. I highly recommend it.

Here's my Nut Brown. It's pretty simple and I've brewed it a couple ways with good success. There is a mild nutty aftertaste. Be advised..I don't pay real close attention to keeping within style color standards. It may be a hair darker than most. I think adding a spice might mask or...

I'd personally bump the roast up to 1.5 and the chocolate up to 1 lb. I'm a big fan of the darker crystals so I usually use more than a pound there too. You could also save a little cash on the hop additions by adding an ounce of cluster (or perl, or something similar) up front and maybe...

Thanks for all the help. I'll try it for 10 minutes at the end of the boil.

I've put together a cream stout all grain recipe. The grains are purchased and ground. All I need to know is when to add the lactose. I can't find a good recipe to use as a guide. I'm guessing at the very end of the boil. I can't really see what boiling it for any time would do other than...

If you're making your own recipes, why not move up to all-grain? You can get a lot more mileage from your non-base grains. It's worth the bump in quality. Reference your recipe, I'm thinking it's a bit bitter for most but if that's what you are into go for it. I'd personally give secondaries...

Not sure how they get that certain something different when compared to "normal" stouts. I'm guessing it's the lactose.

Hello fellow brewers, I'm looking for an all grain recipe for a double cream stout. I LOVE Bell's Double Cream Stout (who wouldn't) and would like to take a crack at one. I've brewed alot of irish/english stouts but the cream stout is quite a different animal. Anyone got a good (:cross:)...

With all that hops, why not pick a pale ale and dry hop the daylights out of it. I also recommend hops in the boil for 60, 20, 10, 5, 2 min. (0.5-1.0 each addition). Let it ferment, transfer to a new bucket and dry hop with 1-3 ozs. You could also try a hop tea addition given the amount of...

Anyone ever tried Muntons Carb tabs? BTW Thanks for all the help...you guys are the greatest!

We are going to have a homebrew competition at our local brewpub and I was thinking of entering a couple of my latest brews. Has anyone entered one of these? I keg now (instead of bottling) and was wondering how you present your beer. Also, how do you transport (growler?) and keep your beer...

I've brewed many batches using a one-step infusion mash so I thought I'd try a step mash. I broke out my handy Papazian and wow..what? At one point he says "For every pound of grains and adjuncts used, 1 quart of water at a temperature of 130 degrees is necessary to decrease and stabilize the...

I don't think you can go wrong with Fuggles.