Recent content by gman122889

Thanks for the advice. Question (and maybe a dumb one): When you boil a hop for 60 minutes (or whatever your bittering addition calls for) you're just getting the bittering characteristics out of it...correct? So If I use say Simcoe for 60 mins in one beer and Chinook for 60 mins in a...

Ok...here's the most up to date recipe after critiques. Here's what I changed: Upped the Smoked Malt to .5# Took out the Amarillo after talking with my LHBS owner...he doesn't have any and says I should simplify the hop additions so that I could pick out the individual hops more...he also said...

Thanks for the responses guys! I like your idea of "learning" the hops. I wish I had the equipment to do a few IPAs like you mentioned but this is my 4th batch and I only have one fermenter. It would be sweet to make a few small batches of different IPAs to learn the characteristics of each...

How would I FWH with Extract?

I'm looking for some critiques on this recipe that I'm throwing together. I'm trying to make a citrusy piney IPA with a little smokey character to it. I know there's a lot of Hop Additions. I don't want overwhelming bitterness I want more bitterness to come from the aroma and flavor of the...

Thanks for the help. Since you gave those suggestions I've been doing more research on aroma hops and different types of hop additions at different times in the boil. There was some good articles on byo.com that were pretty informational. Will there be any different flavors imparted if I use...

Those don't really add too much bitterness to the beer though...am I right? They add more aroma. So do I compensate by adding just more to the aroma/flavor hops and just take away a little of the bittering hops?

I also want to add a very subtle smokey flavor to it...hence the smoked malts.

I want to start on an IPA so that it will be ready when it starts getting warm out again...cause I like IPAs when it's warm out! It also might be my first draft beer if I'm able to build the kegerator that I want to! The kind of "base" of this recipe is something like Dark Horse Crooked Tree...

Thanks for the help everyone. I brewed yesterday. I used a nut brown ale recipe and added some spices (cinnamon, ginger, allspice, and cloves). I'm going to add 3 vanilla beans soaked in Captain Morgan to the fermenter a week into fermentation. I'm hoping it turns out good by New Years. If not...

Well it's a little late in the season for a Pumpkin Ale but mine is just about aged well enough. I got around to brewing a brown holiday ale today and made a label for my "Drunken Pumpkin" Ale. Lots of credit goes to my brother with the photoship skills. The pumpkin originated from a carved...

I'm learning that...like I said I just started and want to have something for some friends during the holidays...ever since I've started brewing, friends seem to want to get their hands on some quick (without contributing either :mad:)...So as I adventrue further into the hobby I will plan my...

I plan on using just some grocery store bought spice for the ginger. I'm not sure what the best practice is with Vanilla Extract...I don't have a vessel for secondary fermentation so I think I'll add it during bottling. Any hints on how much to use for just a subtle vanilla taste?

Thanks! I'm going to do a Nut Brown Ale as a base and add some cinnamin, nutmeg, ginger, and vanilla extract. I think that might work.

I've been poking around here trying to find something to brew quick for the holidays. I would like to have it ready by Christmas or New Years. I know that's asking for a really quick turn around. I'm kind of new to this (will be my third batch) and I haven't realized just how much time goes into...