Yooper,
Give me a shout a few days in advanced of your next trip to the great Metropolis and I will be more than happy to share. I am always looking for feebback from more experienced brewers.
Initial public offering of this beer took place two weeks ago with very good reviews; Looks, smells and tastes like a traditional pumpkin ale with the exception of a moderate trailing burn from the ghost peppers. I am very much pleased with the results and will be working to perfect this beer.
Ichabod's revenge is an original offering from Holy balls Brewing Company, Rhinelander, WI. Ichabod's revenge is a Pumpkin Ale infused with Bhut Jolokia (Ghost Chili) peppers. An official review will be ready in two weeks but the preliminary results are very favorable:mug:
I few weeks ago I had a brewday from hell where virtually everything that could go wrong did including dropping an un-sanitized yeast vial into the primary. After racking to secondary and adding my peppers, to add the fire to my pumpkin ale, for a couple days I gave it a taste and it is pretty...
On our last camping trip my wife bought some seagrams wine coolers. Turns out these are just malted beverages who would have thunk:) Anyway does anybody out there know where I might start looking to find a recipe that would come close to these drinks?
Does anybody know of a spreadsheet out there that lists the various beer styles that is sort able by Base Malt(s) and by preferred yeast? I want to start buying bulk grains and start a yeast bank to cut costs. Like most, I have the styles I like but I would like to broaden my horizons but I...
I am starting with jwible204's Imperial pumpkin ale recipe trimmed down for a 5gal batch as follows;
17lbs Pale Malt (2row)
2lb caramel/crystal - 20
1oz magnum (45min)
.5oz sterling (10min)
I plan on flowing his directions for spices and vanilla.
Here is the kicker; I plan on adding...
Kicking around the idea of making a pumpkin ale with a hot finish. I am trying to brew a beer to fit a name that I want to use for our club's annual pumpkin ale taste off; but not sure how to accomplish having the integrity of a pumpkin ale while at the same time having a hot peppery finish...
Saturday I brewed my first AG batch using the BIAB method; It was a NB cream Ale batch. I started out with 8 gallons of water and mashed in at 150 and held that temp for about 50 out of the 60 minutes. I dropped the thermometer and after that the temp read about 140 so I added heat, but the...