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Join Date:

08-24-2012

Last Activity:

05-31-2014 10:03 PM

Likes Given: 3

2 Likes on 2 Posts 

    ABOUT ME

  • Crescent City Homebrewers
  • My wife wants me to make a beer inspired by French Toast. I'm thinking the base should be a Belgian or a Stout, and the maple syrup should be my priming sugar. I'm stuck on how to get the egg flavor in there. Please message me if you have any ideas for how to pull this off.
  • None
  • Evening Call (Caf au Lait Stout)
  • Pumpkin-Spice PorterrnMunich Helles
  • Male
  • Married
  • New Orleans
  • LA

LATEST ACTIVITY

  • Posted in thread: Coconut Porter on 03-14-2014 at 06:33 PM
    I try to ferment most ales around the yeast's lower limit, usually about 63-65º F.

  • Posted in thread: Citra IPA recipe feedback on 01-21-2014 at 01:18 PM
    Your FG sounds a little high to me given what you started at. Try to bring up the temperature
    to about 70º F for a few days just to make sure your yeast has finished everything off. The
    last thing you...

  • Posted in thread: Recipe Help - Café au Lait Stout on 01-20-2014 at 11:58 AM
    UPDATE:I did a gravity reading and stole a taste two weeks in a row. The first one had a *lot*
    of fruity esters, so I decided to hold off on bottling and further coffee additions. One week
    later, thes...

  • Posted in thread: Citra IPA recipe feedback on 01-20-2014 at 11:44 AM
    Your hop additions, both during the boil and for dry hopping, look good to me. In full
    disclosure, however, I think too many IPAs completely wreck your palate, and prefer a more
    balanced ale. If you w...

  • Posted in thread: Citra IPA recipe feedback on 12-30-2013 at 12:18 AM
    No, hydrometer.

  • Posted in thread: Citra IPA recipe feedback on 12-29-2013 at 07:53 PM
    This is the extract forum.I'm an extract brewer. I have no idea how I get my FG that low, but I
    do. And I've done the recipe twice, so it isn't a fluke.Apart from keeping it cool, the only
    thing I can...

  • Posted in thread: Citra IPA recipe feedback on 12-29-2013 at 02:32 AM
    I use Warrior as the bittering hop for my IPA, then use a blend of Centennial and Simcoe for
    flavor and aroma. It's always turned out well. 1 oz. of it is plenty.Add a bit of gypsum to
    your boil if yo...

  • Posted in thread: Recipe Help - Café au Lait Stout on 12-29-2013 at 01:49 AM
    I haven't had any comments on this beer, but a lot of people have looked at the recipe. For the
    sake of those who are interested, here's a brief update.I brewed this as above on 12/13, but
    upped the l...

  • Posted in thread: Recipe Help - Café au Lait Stout on 12-06-2013 at 11:28 PM
    Hey all,I recently moved to New Orleans and I'd like to brew something that brings together
    three of this city's great loves: café au lait, coffee with chicory, and alcohol. I've devised
    a recipe that...

  • Posted in thread: Coconut Porter on 06-03-2013 at 12:55 PM
    My first batch took a *long* time to carb up, but it was also pretty cold in my apartment
    during April. It was fine after a few extra weeks. I'm hoping the batch I just bottled for my
    wedding will fin...

FORUM SIGNATURE
#7.1. Coconut Porter (wedding version; cellared) #8. Pumpkin Spiced Porter (one left) #9. Munich Helles (drinking well) #10. Café au Lait Stout (bottled)
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