Recent content by opteek

IME, when it comes to using spices and herbs in beer, freshness is key. Especially with ground up spices if they are not properly stored and in an airtight container they lose all of their goodness really quickly. Both times I made this beer I used fresh grated ginger and it was great. I...

I love smoked beers! Just made a smoked porter with about 25% bestmalz smoked malt. It's nice and the smokiness is definitely there but next time I am going to go around 40% smoked malt I think. I'm making a 95% bestmalz smoked malt lager next weekend and I intend to oak smoke some german pale...

Very interested in how this turned out. How many pounds of sour cherries did you use? Were they frozen/thawed/fresh/dried? How did the beer turn out? Anything you would change if you brewed it again?

Any word on how this turned out? I'm going to try cloning this brew in about a month and am wondering if culturing from dregs is viable or if I should go with the Roselare

I'm planning on finally brewing a batch of this wondrous beer in the next week or two. I'm ashamed to say that I've been planning to brew it for the last two years but due to unexpected hardships the opportunity hasn't come. I purchased the D-180 for this recipe around 2 years ago and was...

Ok WOW, #1 thread in the wheat section, I am sold! Wasn't so keen on the limeade addition when I first read this a few months back but since it is being added during fermentation I'm sure it's aOK. Haven't brewed this yet but thanks for the recipe!!

Will be heading out soon, also. :D

Good to hear. I've got some I purchased almost a year ago for this recipe that I still have not brewed yet! Very soon though, just brewed a tripel with this yeast that is one of my best beers!

paid! I also have a some hops from previous buys that I can trade around with. I haven't even broken into some of them from the last buy yet, I will look around and post up what I have extras of

Sounds like you've only had the beer kegged for about a week or so? I usually set my guage to about 18-24 psi for about a week and then drop it down to 10-14 and it takes 2-3 weeks on average for the beer to hit the right carbonation.

Yeah, it'll be just as great as if you had aged it in the fridge, if not better because the yeast will be more active at the higher temperature.

I'm having similiar issues with my coolor. I use a Coleman 70qt extreme cooler as a mash tun. Today I made a Maibock with 15# of grain and, after preheating the cooler with 4 gal of water for 20 min, I mashed in 22qt (5.5 gal) at 170F. Beersmith calculated that this strike temp would get me to...

Be sure to do it relatively quickly, though. I ended up letting my yeast sit with about a half gallon of beer on top of it for a week+ and when I came back to harvest the yeast I noticed extra stuff on the top. Felt like an infection so I dumped that yeast.

I'm surprised nobody has mentioned this thread. I have been using these bad boys ever since I started kegging and have never had foaming issues, none at all, and I've kegged belgian strong ales with PSI as high as 24 without any kind of problems using the length of hose that came with my...

I've had this kegged for about a week now and have to say that this is one of the finest beers I have brewed. And also my first lager success! I've got a temp controller hooked up and working on my fridge now so I will be making this again very soon. The first batch got upto 60F during the first...