Recent content by McBainne

I tried a few options listed on this thread without too much success. Being a man of little patience, swmbo sensed my frustration and suggested oven cleaner. After removing the outside label and soaking in oven cleaner, she was able to wipe the glue right off. I soaked for a few minutes in...

Its getting near that time of year again and I'm wondering if anyone has tried converting this recipe to a pumpkin stout?

Para, I just tried my first Strawberry Wheat Ale using your fruit addition technique. The result is a lightly sweet wheat beer with a strong, fresh strawberry aroma, I mean it smells like you stuck your nose in a pint of a freshly picked berries, with the flavor to match. I'll be trying this...

AHS Special Holiday Ale, spiced with fresh ginger, cinnamon and nutmeg.

5.5 gallons in fermenter.

You got it Warren, after having Flying Dogs Belgian IPA I can't wait to try this. I've only been brewing since June of this year but it's opened me up to a lot of beers I never knew existed. Cascadian Dark Ale will be coming soon after.

I live in NY and like everyone else pumpkins are tough to get after Thanksgiving. To be safe, this year I bought 3 Sugar Pumpkins and spent the day roasting them with maple syrup and turning them into puree. After they cooled I bagged them and put them in the freezer. Just throwing it out there...

I'm planning on making a Belgian IPA for one of my next batches. I'm thinking of using a Corsendonk Abbey Pale Ale Clone as a base with Wyeast Belgian Abbey II #1762, and a hop schedule similar to what's used in Flying Dog's Raging *****. Any comments or recommendations are appreciated. Mini...

That's a great idea, it's the first I've heard of that method, I'll try it on my next batch of Stawberry Blonde.

Wolfman - Thanks for the information Para- Can you give a little more detail on how you introduced the berries? Sounds like an interesting approach.

I'm tweeking a Strawberry Blonde Ale recipe and deciding on either Wyeast 1056 American Ale or 1272 American Ale II. Anyone have experience with either of these in a Blonde Ale they would like to share? I'm looking to get a strong fruit flavor from just the malt, hops and yeast without adding...

1 tsp Cinnamon 1/2 tsp Ginger 1/4 tsp Nutmeg 1/4 tsp Cloves 1 tsp Pure Vanilla extract I roasted an 8" sugar pumpkin drizzled with maple syrup for 90 minutes and after pureed added it to the last 10 minutes of the boil. For the next batch I know I need...

It's been about a month now since I kegged this beer. The sweet flavor has subsided significantly, it now tastes much closer to what I expected. I will try a different yeast next time and with a little more Pumpkin seasoning this will be on the money.

Yooper thanks for the reply, I'll give it time to condition and see if the flavor changes at all, maybe try leaving it at room temp under CO2. If not I'll go with another recipe for my next batch of Pumpkin Ale.

I thought the FG would be ok at 1.018 but after tasting it it has an over sweet flavor to it. I was thinking the yeast dropped before it completely finished and maybe I should have added a second yeast pack. I used the SafAle English Ale S-04.