Recent content by Pecafaced

5 gallons ESB 5 gallons Hoppy Brown Ale = 39, 681 gallons

5 gallons of Vanilla porter brewed 4/14/13. 19, 502

I think like any IPA, the fresher you get it the more hop aroma and flavor it will have. Having had the 90 minute fresh at the brewery and brew pub I can tell you it has plenty of hop flavor and aroma. I've also had it infused with their Randal system, which gives it a nice grassy hop flavor...

Salisbury

No worries about being a pain, that's what these forums are for...to ask questions and gain knowledge. I agree with homebrewdad, check out some existing recipes that go with the style you are looking to create or try Beersmith. This program is as simple as putting in your ingredients and it will...

Try some caramalt or dark crystal from Mutons to compliment your Maris Otter. Hops..I would personally go English. Brewers Gold for bittering EKG for flavor & aroma. If you want some fruity notes go with a English yeast like Wyeast Whitbread and ferment in the higher temperature range. Just...

I've never made cider before, although l eventually do want to try and do it. There was an episode of basic brewing where they dry hopped cider with some hops. They seemed impressed by the results as well.

5 gallon Citra Pale Ale= 9535 gallons

I also like how DFH Positive Contact made the list yet the picture is of their 90 Minute IPA.

Colossus from DuClaw @ $30 for a 22oz bomber.

Agreed unless we are missing something it should only be at 229.5

Yeah it doesn't look like it's infected as of right now. Just looks like its still going through the fermentation process.

Just brewed 5 gallons of an attempt at Firestone Walker Double Jack clone. Currently fermenting at 64 degrees. Here is hoping that it comes close. The thought of a 5 gallon keg of Double Jack boggles my mind!

This beer is awesome! I would suggest doing both. Try it fairly fresh and see how you like it. If you are able to get a second bottle go ahead and age it. Take good notes of your initial tasting and then compare it to the aged one. As far as storage, you typically want to keep it at a cool...

Does the ABV for the beer need to be fairly high in order to achieve a better flavor? Most people I've seen do this with barley wines or RIS. Or are some styles just better than others for this method?