pint4pat

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• Posted in thread: Double Chocolate Chili Stout - OMG!!! on 03-13-2011 at 12:20 PM
  Woops - I forgot to tell you the 5 peppers was only for 2.5 galons. (I split the batch in case
  the chili stout did not turn out).So - I would use ten peppers for the complete 5 gallons.

• Posted in thread: Double Chocolate Chili Stout - OMG!!! on 03-13-2011 at 12:15 PM
  It feremented in Primary a month and then I moved it to secondary and started with three diced
  peppers. I tasted the next day and it was not as hot as I wanted so I diced two more peppers
  and put them...

• Posted in thread: Double Chocolate Chili Stout - OMG!!! on 03-12-2011 at 11:44 PM
  OK - I brewed a beer with a base of Youngs Double Chocolate Stout and after moving it to
  secondary I added 1tsp of chocolate extract and 5 red very hot peppers. I thought they were
  serrano but these w...

• Posted in thread: Maple Brown Ale on 02-28-2011 at 05:56 PM
  Here is a recipe for an Imperial Nut Brown Ale Clone (Tommyknocker). It uses almost 10.5 ounces
  of Maple Syrup.Tommyknockers Imperial Nut Brown Ale5 gallon extract with grainOG=1.080 FG=1.019
  IBU=50 S...

• Posted in thread: Keg Poppet & Post Design Question on 02-17-2011 at 01:09 PM
  You should order new poppets - you can get them at you LHBS or online.I had the opposite
  problem of you where I could not get the poppet to lock back in. My LHBS told me they dont need
  to lock back in...

• Posted in thread: Advice from all those who live in Boulder,Co on 02-11-2011 at 07:39 PM
  Tommyknocker Brewery - Idaho Springs, CO.Great Imperial Nut Brown Ale and they usually have
  some on tap that they don't distribute.

• Posted in thread: Hot alcohol taste!?? on 02-10-2011 at 08:13 PM
  I brewed a Belgian Strong Ale and it took over a year for it to mellow. I had the strong
  Alcohol taste also.Belgians need to age - a long time. I am keeping a six pack and will check
  it in 18 months.

• Posted in thread: Step by Step Guide to AG on 01-28-2011 at 04:24 PM
  The hardest part of all-grain brewing is arguing about it on the interwebs ;-)+1 on this !!To
  me AG is a lot easier than extract with grains and PM.The grain does all the work for you.

• Posted in thread: Vanilla and oak question on 03-25-2010 at 08:41 PM
  I brew a vanilla bourbon winter ale (recipe is on this site). I did exactly what you did except
  I soaked the vanilla bean and oak chips in bourbon during primary fermentation. I also added
  some good v...

• Posted in thread: RE: Farty/Eggy smell during fermentation on 01-30-2010 at 12:05 PM
  I had a Cream Ale that made it difficult to open the door to the room where it was fermenting.
  All is good - Its just the yeast.The first time SWMBO got a wiff of it she wanted me to throw
  it out. It ...