Recent content by kagythings

I used 1/4 pack of US-05 and it took quite a while to carb. I will use champagne yeast next time. The 6 months it took to be carbed was okay since the flavors blended well at that point. Good luck.

I went to the Bier station on Black Friday and it was great. They had Bourbon County Stout and Barleywine on tap. The bottle list on hand to take home was amazing. If you have a chance, I'd recommend going there. Thank you for the advice. I have two more days here and plan to be on the Plaza...

Thank you guys. I'm familiar with Boulevard. Had my rehearsal dinner at the brewery last year before my wedding. I've been to Lukas Liquor but not on the Missouri side so I'll dad that direction this weekend. Hoping to find the bar I went to last year on Black Friday with amazing stouts like...

I will be spending Thanksgiving with family in the Kansas City area and want to see if any of you know of good beer bars and bottle shops there. I'll be in the Overland Park area most of the time but will be downtown on the plaza a few times too. I live in PA so I usually find beer in KS that I...

FWIW - I put my oak spirals in a zip-lock bag with port and sucked the air out. I had specific bags and a vacuum suction tool but it could be done any number of ways. It covered the spirals with minimal port and avoided the issue of the wood floating. Hope that helps since I've seen a few people...

I put a few gallons on medium oak chips. It took a few months for the flavors to blend and then it was amazing. I plan to do all 5 gallons on oak next time. Sent from my iPhone using Home Brew

I am usually in Shanghai every April. I will have to look up how far you are from where we will be. I usually find out about my Shanghai trip by the end the year. Looks great, would love to try the nitro coffee. Sent from my iPhone using Home Brew

I am usually in Shanghai every April. I will have to look up how far you are from where we will be. I usually find out about my Shanghai trip by the end the year. Looks great. Sent from my iPhone using Home Brew

Saucony Creek Brewing has the North Ramp Coffee Stout. It has a fairly prominent coffee flavor that makes it feel a little more at home during breakfast. Sent from my iPhone using Home Brew

I have this beer on my brew list and hopefully will brew it in a few weeks. Do you have notes on how much bourbon, vanilla and oak you used for 5 gallons as well as how you used each in the beer. Primary? Secondary? Bottling? Amount of time on oak? I'm now thinking about splitting a batch too...

I have a Barley Crusher and it works great. I don't brew on a weekly basis and the times I've used it since buying it have been good. I don't crush grain very often and couldn't justify the increase in cost to the Monster Mill. I have no complaints for my Barley Crusher and get great efficiency...

I love the way this beer turned out. I like the balance of aroma and bitter that this recipe produces. I have a good friend that drinks a lot of BMC and has said this may be the best beer he's had. He also said that if I brew a 5gallon batch every other month that he wants it as one of his two...

I tried the regular Tripel first and it tastes amazing. The oaked version is a bit strong at this point but it hasn't had much time to allow the flavors to blend and mellow. I have my hopes up for it to mellow out but it's still beer and doesn't taste bad, just could be better. I'm away from...

I believe this was the show but will double-check tomorrow since the podcast is on a different device. http://thebrewingnetwork.com/shows/Brew-Strong/Brew-Strong-09-15-08-Wood-Aging

I used about 1.5oz of medium oak chips in 2.5 gallons of a tripel for 12 days. I had my first bottle 2 weeks ago and although not fully carbed and ready to drink I thought it was delicious. It is on the strong side of what I consider acceptable oak in my beer and figure it will mellow a bit too...