Recent content by Nike_Eayrs

I like that recipe a lot! I'll tweak it a bit to make it more like Pecan pie. This whole idea started on vacation earlier this month. I was at a brewpub and they make a Christmas porter that had 15 pecan pies in the mash! Friends said that beer was amazing!! I tried to mash pumpkin in a...

Yes I know it's only July, but I've been kicking around an idea to make a Pecan Pie Porter for the holidays this year. I'll admit I don't have a firm recipe in mind, I just have a question on a process so here it goes. If I broke up a whole pecan pie and tossed it in the secondary, would any...

I've got a similar situation going on, my starter smells pretty sour. Sent from my iPhone using Home Brew

The last time I brewed I ran off some extra wort to use as a starter. I've never done this, but thought it would be a great way to save some money on extract. I made a wheat beer and froze the wort in ziplock bags. I thawed it yesterday and boiled it off last night for 15 min. The wort had a...

I wasn't happy to throw out the entire batch, but it just seemed like this batch was doomed from the start. That's what I get for brewing with the inlaws in town, haha!

The temp when I mashed out was 110. The really sad thing is we got some rain and I had to delay the boil. It just came to a nice rolling boil and the propane ran out. I had to dump the whole batch because it was too late (and I had too much of my own brew) to drive and get another tank. You...

I just tried the wort, and it doesn't taste sour. I'll repost in 60 days when it's done lagering! Sent from my iPhone using Home Brew

I was going to brew last night, but my in laws were in town and I ran out of time. The grains sat in the mash tun overnight. I am mashing out today and am worried of ending up with a really sour lager. There were 8lbs of Pilsen malt and 1lb of flaked corn. The run off smells fine, but the tun...

Is 50 degrees cold enough for primary fermentation? My second quesitons is in regards to the "skunk" taste associated with Stella and Peroni. Is that taste from the yeast used, or the long time is sits in the bottles?

So one of my pet peeves is people post things a rarely follow up. I am trying to one at a time to go back and relay what I discovered. My theory on this one is I got the grains way too hot while mashing. I warmed them on the stove top over med-high heat and tranferred to the mash tun (rookie...

Last year I made a "lager like" beer using Nottingham yeast it a tub and alternating out frozen water bottles. I tried it in July and it was clearly too hot in my house. It came out very much like Coors (recipe error) with a hint of apple (temp issue) This year I am going to try it earlier...

I am attempting a New Belgium Dig clone, since they are not making it this year. My recipe is listed below, but I can't find Sorachi Ace anywhere. I thought I ordered some, but no dice. It lends a lemon zest flavor, so my quesiton is could I just add lemon zest? My bigger question is how...

Thank you Darwin18, that was one of my thoughts too. The main point behind asking was in regards to US-05 as much as anything. I've fermented with Wyeast 1056 in the same room with even warmer temps and there has never been an issue. The batch right beside it was fermented with San Diego...

The extract actually tastes pretty darn good. I tried it in some light beer and it gives a really nice pumpkin flavor. I've ruled the extract out, as the beer had the dreadful smell before I ever put it in the keg (which was when the extract went in). Is this jsut a simple infection? I've...

I was wrong all the way around. I looked back at my notes and the mash temp was 159. I was trying to get some sweetness out of it. Nice catch!