Recent content by dukeredhair

I've made a chai tea stout. After much reading on the forums I decided against going for the whole tea bags since the black tea is an antispetic. Chai tea is really just black tea and a bunch of other spices. star anise whole cloves whole allspice cinnamon bark white peppercorns cardamon pod...

Try saving larger volumes of washed yeast and use it sooner rather than later. I've never had a problem with washed yeast and it has saved me tons of money.

Just to update. I pulled it off of the blueberries this morning. It was there for 6 days and the gravity is still at 1.005. I guess the blueberries must have added some un-fermentable sugars since it fermented for a few days after I added them but ended up in the same place. Actually tastes...

All of those beers sound damned tasty so its good to know where I'm headed first. I'm bringing a blueberry saison and will be pouring at the Beavr tent. Our club is usually pretty IPA heavy but we'll have some really nice stuff on tap.

I am actually doing this same thing right now. I calculated based on a few blueberry winemaker charts and blogs that 2.5 lbs of frozen blueberries is about equivalent to .25lb sugar added to your OG. I am brewing a saison that was already down to 1.005 FG prior to the secondary blueberry...

You only have to be careful what you pick up at park lane. Some of those beers have been sitting in the heat for years. So long as you know what you're doing and check for dust you should be ok.

Hello Fellow AV brewers. There is a club up here that is actually growing quite rapidly. the website is http://beavr.org/ meeting are almost always on the first fridays of the month and the schedule can be found on the forum. We're meeting at Bravery Brewing in April. Also if you haven't been...

In my experience 3711 will eat anything. One thing that often gets looked over about 3711 is that it really takes a while to reach peak taste. I think there are a lot of people who would agree with me that if you can lay the bottles down for 6 months you'll like the beer a whole lot better. It...

* Bump * "Here's a queston. Since cornys don't hold vaccuum, couldn't you just turn them upside down while chilling and the weight of the wort would hold the lid shut and the air would just condense at the top?" I just read through this whole thread and my experience will hing on this...

the only concern I would have is contamination. If you were to keep the vessel around that long and open it that many times it seems like eventually you'd get something unwanted in there. That said if you kept your processes clean I'd bet you could keep it going for a long while.

+1 on this. I've tried everything from caramelized sweet potatoes to hibiscus flowers and it all works out great, you can ferment at high temps 80+ (depending on yeast wy3724) and it turns out great!

I found the http://www.amazon.com/Designing-Great-Beers-Ultimate-Brewing/dp/0937381500 book to be really helpful with this. It doesn't necessarily nail down recipes but it given you a good idea of portions and base malts/ hops and temps for a ton of different styles.

I'd imagine they'd both be easy adds with no worries given that they are both high concentrations of alcohol.

I can't stand dopplebocks. Too much sweetness. I've hated every sip of salvator that I've ever had.

I 2nd the single hop idea. That is always the best way to really get the feel for a hop and with good spacing of your additions can actually bring out new and unexpected flavors. If you don't have enough for that I would leave the flavor/ aroma additions to a mix of falconers flight and rakau.