Recent content by KCPyrate

Just sent an email, interested in 3 lbs of what's left on post 78, jumping in on this late & only skimmed the thread so sorry if I missed something.

In Kansas City/Lawrence I definitely second Boulevard, 75th Street & Free State. In the St. Louis area, also check out O'Fallon: http://www.ofallonbrewery.com/ From their Website: Q: Do you offer tours? A: We love to show beer-lovers (and their family and friends) where and how we...

Brewed this one 6/12/10 with the following: 2 lbs. American 2-row pale 2 lbs. American 6-row pale 2 lbs. Flaked Corn 0.75 oz. Cascade Pellet 5.0 60 min 1.00 oz. Cascade Pellet 5.0 flameout 1.00 oz. Cascade Pellet 5.0 Dry Hop Amylase left this one at 1.0, around 4% ABV, Nice golden...

Doesn't sound bad except for the odd amounts of liquid extract. Most LME recipes seem to call for approx 3 lb increments since that is how most LME is packaged, I would maybe convert to DME for some of the odd amounts so there isn't waste.

Abita made a pecan beer last fall that I loved, would love to replicate something like that. I attempted a hazelnut mead a while back & the oils were definitely a pain!

My local Chinese restaurant has given me empty 3 to 4 liter glass rice wine jugs (some are green others are clear). Carlo Rossi jugs work well & can sometimes be procured from a restaurant. Whole Foods also normally carries their house brand of organic cider in 1 gallon glass jugs, here it runs...

I know this thread has gone all different directions but, thanks Walker for passing this on... such a simple solution that will save me about $9 per brew! Midget Clown Porn? Seriously? :D

Also depends on the type of corriander you use, the kind you normally find at the grocery store is usually round & less aromatic, the kind you find at Asian Markets & specialty stores is football shaped and has much more aroma and flavor.

Apricot Mead (Melomel)... Whatever you do, if you are making wine or mead, don't heat the fruit, just use campden if you are worried about wild yeast/infection. Freezing the fruit first will help break down the cell walls.

Dextrin Malt & Some Caramel Malts also add body, Caramel 60 is often used in Stouts & Porters.

Flaked oats or flaked Barley. I believe these both need other base malts for conversion.

+1 I don't normally brew exact clones but it's a good way to match up flavors from malts & hops you like in a style, IPAs for example are all over the board, finding a clone recipe for one you like, you can alter the recipe to make something your own but keep with the idea of the original.

Yes, lemonade & beer mix. Leinenkugel makes one called "Summer Shandy" which is available bottled, but from what I understand they add the lemonade after fermentation and force carb. A local brewpub here makes a Ginger Shandy Draft but I believe it is the same process with lemonade added to...

How much do you think it would change the flavor profiles, ABV or other aspects to increase the grains to 2 lbs of each? I have extra hops if that would need to be adjusted as well. A lot of the online vendors sell grains 1 lb at a time & it would be easier than having two random 1/4 lbs of...

Try looking for a Shandy recipe, there are a few commercial versions out there but I'm not sure if these are mixed after fermentation & bottled/kegged or how the sweetness of the lemonade remains after fermentation.