Last Activity:10-10-2008 12:53 PM
Posted in thread: smoked malts on 08-27-2008 at 12:13 PM
I'm thinking of using their process but with select woods to create an original flavor profile.
Posted in thread: smoked malts on 08-27-2008 at 12:05 PM
Is it possible to buy whole malted grains from the brewshop and then place them in a smoker to
mimic the Scottish whiskey makers process? Just long enough to impart a subtle flavor i'm
Posted in thread: guinness clone on 06-01-2008 at 01:57 PM
just bottled a guinness clone last nite and normally would let it condition for at least 2
weeks to a month. just wanted some opinions about conditioning time.
Posted in thread: Dandelion and Burdock Beer Anyone on 05-25-2008 at 12:42 PM
dandelion and burdock together make a very healthful drink good for cleansing the liver and
body of toxins. I havent made this one in particular but have made and tasted several "herb
beers" and i hav...
Posted in thread: Question for Revy on 05-18-2008 at 06:03 AM
It said that in the near future you were going to try an 1880's era historical ale. I was
curious about the recipe you will be using. Would it be possible to get a copy? I have a
somewhat large collec...
Posted in thread: Guinness clone recipe on 05-17-2008 at 02:27 PM
Hi, Here's the personal recipe I use when I want something like Guinness. Also here's a nice
little piece I put together on brewing Irish Stouts for the last St Patty's day.Cheers,Bradone
of the recip...
Posted in thread: Guinness clone recipe on 05-17-2008 at 12:49 AM
I'm looking for a really good Guiness clone recipe. Does anyone have any suggestions?
Posted in thread: ingredient substitutions? on 05-12-2008 at 02:25 AM
I don't know where you got the recipe, but a pound of roasted barley & 2 pounds of flaked in a
seven pound bill, will give you something like thin alcoholic coffee with great head
retention.There are ...
Posted in thread: ingredient substitutions? on 05-11-2008 at 02:47 PM
thanks. I guess its back to the drawing board
Posted in thread: ingredient substitutions? on 05-11-2008 at 02:34 PM
I have a recipe that calls for 4 lbs pale malt, 2lb flaked barley, and 1 lb of roasted barley.
My question is this, can I sub the flaked barley and the roasted barley with the equivelant