Recent content by mighty_moe

Thanks all for the advice. The sarcasm regarding hop choice is niether necessary nor welcome. How do we think beer styles developed and evolved? The Simcoe was for an added pine-iness/citrusiness. Experimentation. Who knows? It could be the best brew one has ever created. If we stopped creating...

I replaced the amber and dark with 6.6 of light LME and 4.5 of Pilsen DME, added another 1/2 LB of roasted barley. Thanks!!! Mario

I'm looking for some critique on a russian imperial stout recipe I'm trying to put together. Have a look: 6.6 lbs. Dark LME 2 lbs. light DME 4 oz. black patent 4 oz. Crystal 60L 4 oz. roasted barley 2 oz. aromatic 8 oz. flaked oats 1 oz. fuggles uk @ 60min 1 oz. fuggles uk @ 15 min 1...

Dark Horse Scotty Karate. Amazing ale! It does taste a bit different on tap than it does bottled, however. Still a great brew, but at 9%, it's no session beer, unless you're digging in for a long night.

Can I pitch two different yeasts? I am using White Labs 380 and I have a dry packet of Danstar Munich. Can or should I use both?

Just thought that it might be possible to convert it into a liquid yeast that's easier and maybe more reliable to pitch when I brew. I'd hate to let them go to waste, but I have used liquid exclusively thus far and not sure if I'd get around to using them.

So I have a pack of Fermentis S-04 and a packet of Danstar Munich yeast. Wondering if it is possible to turn this into a liquid yeast, and put into a vial then refrigerate. Is something like this possible? I've not used dry yeast before, so not sure what its potential is. thanks!

Just purchased a Brewer's Best Weizenbier recipe, and WLP380, Hefeweizen IV yeast. Just trying to see if this combination would yield something close to, at least relatively, to something like Weihenstephaner or Paulaner. Weihenstephaner is my favorite German wheat. Also, would there be anything...

My nickname since childhood has always been Moe. I am ever so slightly bow-legged, so naturally my brewery is named Bow-Legged Moe's...legged being pronounced in two syllables.

Hi, all, just looking for some opinions/input. I have a Brewer's Best smoked porter that's been in primary for six days. I used WLP002 and fermentation kicked off in earnest within 12 or so hours at 69-70*. Just wondering if I should swirl the bucket around a little bit now that we're a week...

Would amber or dark be recommended?

what I should substitute it with? Another pound of chocolate malt?

Recipe: 1LB smoked malt 1LB Chocolate malt 12oz. Crystal malt 1.5oz bittering hops .5 oz aroma hops English Ale yeast from White Labs. I was thinking of adding to secondary: 3 vanilla beans 1 can cherry puree, maybe 2. I might just leave in the smoked malt, and add cherry only so...

Hi, all, just wanted to ask a simple question regarding a newly-purchased Smoked Porter recipe kit. If I just wanted to make it a simple porter, can I leave out the smoked grain and just include the rest of the ingredients? My plan was to make this a cherry and/or vanilla porter, and am...