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Last Activity:01-07-2014 11:19 PM
Posted in thread: How many gallons of EdWort's Apfelwein have been made? on 02-07-2013 at 06:51 PM
24820 + 3 = 24823
Posted in thread: Black Butte XX on 09-27-2011 at 07:20 AM
Brewed this about a month ago. Will be bottling it in 2 weeks. I had to move shortly after
brewing it and lost my cool basement garage as a heat wave hit. Hopefully it survived it.Black
Butte XX23-A S...
Posted in thread: Holly (Christmas Ale) on 09-27-2011 at 07:14 AM
I'm planning on tweaking this recipe to use heather tips for some of the hops additions and
Gallberry (a holly bush) honey.
Posted in thread: Looking for a recipe for 1554 clone on 09-27-2011 at 07:02 AM
I also made an imperial version. mperial 155418-E Belgian Dark Strong AleAuthor: LauritzDate:
5/13/10Size: 5.0 galEfficiency: 72%Attenuation: 81.6%Calories: 339.35 kcal per 12 fl ozOriginal
Posted in thread: Looking for a recipe for 1554 clone on 09-27-2011 at 06:57 AM
Ten years ago I thought 1554 was the best beer in America. Here's my all grain version from
when I lived in NYC and couldn't get New Belgium Beer, so I never did a side by side
comparison. But I liked...
Posted in thread: Loon Lake Smoked Porter (Award Winner) on 09-23-2011 at 06:36 AM
Does it foam at chilled temps? 3 weeks fermenting...I doubt you had much in the way of residual
sugars. Storing in excessively warm surroundings could lead to some uber-fermentation.It foams
at cold t...
Posted in thread: Loon Lake Smoked Porter (Award Winner) on 09-18-2011 at 09:55 PM
I brewed a 5 gal partial mash of this with the recipe below.5 lbs Rauch malt1 lbs caramunich1
lbs Crystal 401 lbs American Chocolate4 lbs Liquid Light Extract0.5 oz Northern Brewer pellets
Posted in thread: Holly (Christmas Ale) on 09-18-2011 at 09:37 PM
Make a tea prior to bottling by boiling a quart of the beer with the above spices and priming
sugar for about a minute to combine. When you use the quart of beer to make the tea, do you
pull a quart f...
Posted in thread: Black Butte Porter XXIII clone... Help? on 08-03-2011 at 09:19 AM
I'm wondering what you used for the peppers.In California poblanos are mislabeled as pasillas.
A pasilla is the dried version of a chalica pepper. A poblano is a fresh pepper that when dried
is an anc...