Recent content by mikek

would there be any trouble changing out strawberries to say black raspberry or black berries??

Really like morebeer, austin home-brew, northern brewers as far as extract kits. Austin home brew has probably 100 or more clones of commercial beers in kit form and they are pretty darn good.

Fermentables Amount Fermentable PPG °L Bill % 12 lb Liquid Malt Extract - Extra Light 37 2.5 65.3% 2 lb Liquid Malt Extract - Dark 35 30 10.9% 8 oz Maltodextrin 39 0 2.7% 14.5 lb Total Steeping Grains Amount Fermentable PPG °L Bill % 8 oz American -...

I think the basic answer to my question is it is not a simple one step thing to make the difference.. I am in process of setting up taking a class on all grain brewing.. that may be the time I can really get some info on this.. I am looking forward to my RIS but I really would like to brew a...

Is getting this effect while doing extract possible? I am using grains as well as the extract but is this effect only going to be possible with all grain?

So in other words they add certain grains that will produce sugars but NOT BE fermented by the yeast to ETOH...thus leaving the sweetness behind... are there certain grains that accomplish this??? I thing everything I used fermented...

Not sure where to place this thread, but wondering if there is a simple answer to what gives some of the huge, sticky/sweet/monster stouts that specific characteristic.. There are big beers like "Eclipse" series but then there are bombs of sweetness and thick stouts like Darkness, Dark Lord that...

I like this idea. I don't need to open and add it to the secondary at all and thus no added O2... Would you do 8 OZ like you said??? Two beans???

Thanks for the advice.. I did use glass carboy and it is nearly to neck.. pretty close. Still seeing a bubble or two in the airlock so hoping to expel all O2... I am going to use Safale-04 to bottle when the time comes... Also going to soak some oak cubes in bourbon and vanilla beans (I think)...

I used a water/ice bath to effectively control primary fermentation temps. I am going to rack now for extended secondary. My understanding is a cool dark room is fine for the secondary as the fermentation is over that would raise temps in the wort. Is this correct? Room will be steady mid 60s.

Going to be racking a massive RIS into secondary for several months. Near the end was thinking of taking oak spiral and soaking in bourbon with a couple vanilla beans in the bourbon as well. Was then going to add only the oak. Any thoughts on that plan and would anyone do it differently?? Also...

Did some researching and looking like 1.5 grams should be good. Looks like can dry pitch into bottling bucket. Any opinions??

I brewed the Consecration clone thru Morebeer. At about 6 months in secondary. Added the oak and will be bottling in next month or so. Rockpile yeast recommended prior to bottling to aid in carbonation in bottles. They give no info on amount of yeast, dry pitching, rehydrating etc... Any...

FFF Alpha King. Goes down REALLY easy.

I took the kit ingredients... Did some research on big RIS recipes and then added some things. I put it in brewers friend and hit all the marks. Hoping for the best.