Recent content by corbomite

Had a friend just email me and say it passed today? Doesn't seem correct, can anyone confirm this. Nevermind: false alarm

man, that looks friggin awesome. I'm definitely brewing this. Do you think the crystal 10 comes out a lot? would you keep it at 2 lbs if you brewed again, or use less/more? This thread is good stuff sir, good stuff indeed.

It depends on what you want. If you want a raging ***** type of belgian IPA you need to up the bittering hops a little to closer to 50. But if you want a Houblon Chouffe-like belgian IPA flavor, with a little more subdued hops but more belgian flavor, your hop schedule is fine. I made a belgian...

I had a figgy kolsch at my homebrew meeting last night. I'd say 70% of the people there hated it, but those of us that liked it friggin loved it. I've brewed a lot of fruit beers where the flavor didn't come out but this beer tasted exactly liked figs.

What yeast are you using? Maybe having a drier product is zapping all of your malt taste. Also, if you go here: https://www.homebrewtalk.com/wiki/index.php/Malts_Chart, you'll see that crystal 20 and 40 don't have a purely "malty" flavor, just caramel. And while Munich does have a malty flavor...

Been reading this thread and now I'm intrigued. I'm brewing a stout this weekend and am going to pitch WLP001, but I don't think it is going to attenuate the way I want ti to so I was thinking of pitching a saison yeast in the secondary since I have some saved. I'll keep an eye on this thread as...

My theory on getting a significant other into brew is to just let it happen. Lots of people try to brew fruit beers and low gravity belgian beers trying to get people into beer, but people like what they like. I spent a year brewing crappy low gravity stuff for my wife, then she tried a sip of a...

I brewed a barbar belgian honey ale clone from AHSa little over a year ago, it was extract but it had similar amount of honey malt and honey and belgian candi sugar. Mine never really cleared but I think its the yeast you are working with. If it is a trappist yeast it is not going to be very...

How much fluid would you say the cherry puree was? Cherry puree is going to be a lot of water combined with mostly 100% fermentable sugars, both of which would decrease the final gravity. How much cherry flavor comes out?

I commute from auburn to montgomery for work sometimes, know the exact locale? would be nice to stop in.

Can you cheat? Grow a starter up really big and make 3 or 4 batches

It had 1 lb 2 oz of special B and the rest was 2-row and a lb of belgian candy sugar. OG 1.074 FG 1.018 I wasn't expecting much lower(w/ 75% efficiency it should be at 1.015) so it isn't a huge deal I just think without the quick drop in temp I might be able to squeeze out another point or two.

Thanks for the advice, I have tried this but alas, it may be too late for this beer. I guess the yeast can't take all the blame for my higher than desired FG, the 1+ pound of special B should take on some of the burden.

I just brewed(2 weeks ago) a belgian IPA with chinook and amarillo. My hopping schedule is basically the same except I also added 1/2 oz of amarillo at 45 minutes and 1 oz. of chinook at flameout. My last gravity reading was good but the yeast flavor was hid by the hopiness. I expected this...

The title had 'Obama' in it. I wanted to know about the beer, but I expected lots of childish and volatile posts. As a whole, I thought the thread was pretty civil and on-topic considering. On-topic: they have a white house beehive?