Recent content by h1tman

I suggest using a good oatmeal stout base and then dry beaning. I would use a recipe for buffalo sweat (maybe sub midnight wheat for black malt) as the base and dry bean with 4 oz of coffee for a couple of days.

I think you need to back down your roasted malts. I make a RIS that scores well in comps and that is pretty roasty that has less roasted malt than that. I would drop the chocolate malt altogether. Also, most RIS recipes include some special b to give a dark fruit note. You could also go...

Check out this place: http://vineandbarley.com/ Great wine and beer with good prices too.

I would just get the lightest extract you can find and then just add sugar. I think fermenting as low as possible (Low 60s) for the 1st couple of days is crucial to a drinkable Triple. At around day 3 I would get the temp up into the low to mid 70s. I also would add half the sugar at the end...

I've used the Hop schedule from Jamil's IPA in brewing classic styles quite a few times and really liked it. Tons of passion fruit and grapefruit flavors. I would highly recommend using it. As far as grain bill It depends on if you like dryer IPA's or Sweet Malty ones. I'll give a couple of...

First of all a bigger pot will allow you to do full boils which will give you better hop utilization. You can get a 10 gallon pot cheap HERE Also, I would only add around half the pale malt extract at the beginning of the boil and wait until the last 15mins of boil to add the rest. By...

That recipie looks pretty good: I would drop the Willamette addition and drop the victory to around 3/4 lb. Also, an ounce of a dark malt would help get that deep red color. I'm thinking 1oz. of chocolate that has been ground really fine. 1oz shouldn't add much in the way of bittersweet...

Mine hasn't moved after the first 48 hours of fermentation. I've swirled the carboy and got temps up to around 68*F. You may try raising temp into the low 70's to see if that helps.

Yeah no problem in wheat but I wasn't really expecting that.

Just brewed up a wheat beer using S-33 and thought I should post my experience since I don't see alot of info out there. The Basic Recipie is: 5lbs pilsner 5lbs Wheat 1lb C20 Mash 154 OG 1.055 FG 1.018 Anyways it's been in the primary for 10 days and is completely finished...

I had a their standarded Lager on New Years and thought it was as good as any american lager I've ever had. Also, I like the Dunkel Weiss and I remember thinking their Bavarian Weiss was pretty good too. On the the other hand, I had the Winter Bourbon Cask ale at the brewery in STL and...

That's kinda what I was thinking but was just looking for some reassurance. Thanks for 1/50th of dollar. seth

Yeah I used Nottingham and it only had been fermenting for 5 days, but the recipe indicated racking to cherries before fermentation was completely finished. I was only expecting a few more points out of it, anyways. The real question is, do you think I killed the yeast? If the yeast is still...

I'm looking for a quick bit of advise. I'm making the Black Forrest Stout from Jamils Brewing Classic Styles The base beer was almost completely fermented out down to 1.020 from 1.075 so I thought it was time to rack the beer on top of some sour cherries. The cherries were hand...