Recent content by colinthehippie

Has anyone made this beer? There is a tremendous amount of corn sugar in it and I'd love to get feedback on the taste of the finished product. Dublin XXX Stout Author: BYO Staff Issue: Mar/Apr 2008 1879 Dublin XXX Stout (5 gallon/19 L, all-grain) OG = 1.086 FG = 1.015 IBU = 87 SRM =...

Did you brew yours?

I would use the pilsner

Based on the "historical porter" recipe in BYO (Maybe Nov '13?). This was a fantastic porter - rich roasted flavors but not too full, not sweet, very easy to drink. This has been my favorite homebrew yet. Batch size: 5.5 gal Efficiency: 80% OG: 1.064 FG: 1.017 (mine came out 1.061 & 1.016...

So it sounds like you've used fresh ginger and fresh lemongrass. I have dried of both. I can get fresh ginger, but lemongrass...not so sure. Just wondering if dried lemongrass will sub well; I suspect the lemon flavor is more muted. Anyone know?

imaginut, could you share that stout recipe?

The head chemist with my municipality described bicarbonate content as "a fraction of total alkalinity" and that fraction is derived by molecular weight. To quote him from an email: "HCO3 (bicarbonate) is a fractional part of CaCO3 (units of the total alkalinity), by means of the molecular...

Curious about two things, so I'm resurrecting this thread again. One, did the Bramling cross come out well? Two, if Deschutes listed Northern Brewer, why not use it in place of the Magnum in TimBrewz recipe?

Fletcher21, how much wort are you cooling with this method, and how cool does it get it?

I just racked a porter of sorts to the secondary and added two sprigs of fresh rosemary, maybe 1/4 ounce. THis same beer had about 1/2 ounce for 10 minutes in the boil. I am very anxious to taste it and see if it's what I'm expecting. The idea came from having used rosemary in some sweets...

This is just the Blichmann false bottom for a 10G kettle. Used maybe twice. You can have it for $60 shipping included.

Any thoughts about combining rosemary with spruce in a beer? I'm planning a similar recipe to brewmasterscott's spruce ale, but was thinking of either adding rosemary to the end of the boil, or adding a sprig of fresh rosemary to the secondary to accentuate the pine/spruce aroma.

Do you still have some of these for sale?

I wasn't aware of the barrel aged version, but for my tastes - and let it be known that I wait all year for winter warmers, they are my favorites - this is second only to the best winter warmer in the universe, Moose's Tooth's Williwaw Winter Warmer. Kudos to Rahr and Sons.

This sold.