Recent content by daringleada

Sweet Jeebus! Did you use Bufalo Trace? That is some expensive and tasty bourbon to use as a flavoring agent!

So any idea what I can do to guess at the % once I get the FG? Or should I take another reading ASAP? It's been bubbling away for a day now.

So I finally brewed this yesterday and I ended up with a REALLY low OG of 1.020. After I added the DME, which took a long time to avoid boiling over, I could not keep the foam down unless I reduced the heat to a point where the wort was barely boiling. Anyone else run into this problem/know what...

so i found this awesome recipe and am gonna brew this weekend. i prefer my black IPAs to only get the color and head color from the dark malt without any of the flavor (i know we disagree, just my taste). so i replaced the chocolate malt with munich and was forced to use mt. hood in the dry hop...

Nick - did anyone ever get back to you on this? If you have an extract version I'd like to see it before attempting to do the conversion myself. :ban:

Hey folks, Some of you may find it hard to believe but there are true beer lovers in the Land of Pleasant Living. If you've ever tried Natty Boh (National Bohemian) you may be doubtful that anyone in Charm City could grow a palate. However, the BeerGods shined upon us and gave us Hugh Sisson...

I absolutely love this beer and have to order it through a corner liquor store to get it. Since this post is old is there any chance someone's found or written a recipe for the Rare Rooster Rye?