Recent content by Hovercar

I made this scaled down to a 5.5 gal. batch with some minor adjustments so the measurements weren't all wonky: 9lb pils 3lb 8oz rye malt 11.4 oz dark candi sugar Also altered the hop schedule a bit with a couple of late additions. I took a sample today (down to 1.012) and wow, wow, wow does...

I think I'll wait until winter to brew this ^_^

Because as I stated in the OP, I currently have no way to access the beer and take a hydro reading. A smaller vessel would make that possible. I don't bother with secondaries, but this is obviously an extenuating circumstance. It's a spiced beer and I want to get it to bottle as soon as it's...

A week ago saturday I made a 5 gallon batch of 1.090 pumpkin ale and pitched 2 packets of S-04. Foolishly, I put it in a 10 gallon carboy, and can't reach down far enough to take a gravity reading (carboy shape is round and wide, so the beer is too far down for the thief). That said, the...

Tried one 3 weeks after bottling. Still not fully carbed, but we had to do a taste test. Delicious. Absolutely delicious. Both myself and my father agree this is one of the best porters we have had. I'll definitely be brewing this again when we start to run low. I can't wait to come back...

You can dry hop in the primary, just wait until it's done fermenting. Generally a 1 week dry hop is standard. So let it ferment, after 2 weeks dry hop, and at the end of your third week bottle. And I agree with the others saying use more than .5oz for dry hop. I recently dry hopped an IPA...

A technique someone else suggested on here that worked perfect for me: When you rack to the bottling bucket, tie a nylon hop bag onto the end of your autosiphon with a fair amount of empty space. There will be enough room in the bag to catch all the hop material and still let the beer flow...

Oh-ho! This is perfect! Thanks so much!

Like: -Great selection of ingredients and materials. -Willing to order in stuff they don't have in stock. -Helpful, friendly and patient owner who will take the time to answer any and all of your questions with zero attitude. Guy is genuinely nice. Dislike: -Generally pricey, but it's...

Southern Tier's Creme Brulee stout is probably the closest commercial beer to what you are aiming for. Really high-gravity, super thick and chewy, sweet as heck, and literally tastes like creme brulee. Essentially you'll be aiming for a high grav milk stout. Lots of lactose and maltodextrin I...

North of the border our options are limited when it comes to homebrew supplies. This is the only thing I can find that's even remotely close to looking somewhat sensibly priced. Is this a good investment, would I be paying too much? I've been nosing around looking to get my own setup going...

In the case of racking onto pumpkin, I was referring to roasted pumpkin, as with the other options. I'll adjust the OP to reflect that! But I hear what you're saying - it makes sense that the best flavour extraction would come from boiling - but then does fermentation not eliminate some of that?

I do 5 gallon boils in a 30 gallon pot. No issues.

OH LAWD. Thin crust pizza on the big green egg = heaven.

I have been reading up on pumpkin ales and there seems to be a divide between people who feel that the fruit should go in the mash, those who think it should go in boil, and those that feel it should go in the secondary. From what I have read, there seem to be different reasons for or against...