Recent content by Crumbscrapings

Thanks for the thought FarmerTed. I actually used to live right down the street from Lafayette Homebrew, but not sure I can get up there this weekend.

Thanks Talgrath, I think you were right too. Also appreciate the recommendation on the rice hulls. Do you think lowering the rye to about 20% would still require them? I like making some bread with the spent grain, but made the mistake of trying this with my last pumpkin batch where I used...

Thanks Zmanzorro! I think you nailed it. That was where I drank this beer - I think my recollection of its color was just wrong. Appreciate you finding it! Now I can focus my efforts a bit more.

Aren't roggenbiers usually darker or at least very rye forward? This one was definitely a cloudy light yellow-colored one using a hefeweizen yeast. You got all the usual banana/clove but also had a little spice to it from the rye.

Greetings, all! I'm planning my next brew and was looking to try a clone of a great brew I had on tap last summer at a place in Denver which actually has a good selection of Dogfish Head on tap. The problem is that I lost the scrap of paper that had the name of it and I don't seem to find...

Thanks for the advice. I was actually wondering about the best way to install the faucet. It seems like these sinks are designed for a different sort of faucet than what I'd like to use. Ideally, would like to use something like this...

Greetings homebrewers, I recently bought a house that is a bit of a fixer-upper and am turning one of the rooms in the basement into a home brew room. I plan to install a large utility sink like this...

Interesting information on the fat in chocolate being a potential cause of the lack of krausen. I'm learning stuff all the time and that I didn't know. The recipe called for 2.5 oz. of semisweet bakers chocolate and 1.5oz cacao nibs. I used 2 oz of the bakers chocolate and increased cacao...

Hey everyone, I've run into a first time issue and wondered if someone could advise. On Monday, I made an all grain version of Founders Oatmeal Stout, based on a recipe I got on the forums (recipe below). I followed the recipe per the all grain instructions, but did add a bit more oatmeal...

Interesting thought - I hadn't considered that. Also, to provide further context on the carbonation, it's not too much pressure that I'm worried about. It's more that the beer has a consistency similar to champagne.

Hey all, I'm a fairly new home brewer, who made a rookie mistake with my third batch. I brewed a Belgian Dubbel extract kit, but reduced the amount of water added to keep the taste/alcohol content more robust. However, because I'm an idiot, I forgot to reduce the amount of priming sugar used...

Hey everyone, I got an extract kit of the Rougue Hazelnut Brown Nectar as a Christmas gift. The kit strongly suggests a fermentation temperature of 60 degrees and try not to go above 65. I typically keep my carboys in my finished basement, which is carpeted. I'm trying to think of how to...

Greetings and Happy Thanksgiving to all. While digesting my turkey, I have been continuing my research into kegerators and was pretty sure I was leaning toward this setup from Beermeister...

No, I actually have not looked into software for this. Is that something you would strongly recommend? I deal with computers at work all day, so was thinking I'd keep the beer/computer relationship limited to maybe buying ingredients online and forums like this.

Yeah, I figured that messing with the recipe might affect the flavor balance. With that in mind, is it simply better to just wait until I get to all grain brewing before experimenting? I prefer bigger, higher ABV beers and that's where I want to go, but being new, I figured it was best to...