Last Activity:02-13-2012 9:28 AM
Posted in thread: Double Chocolate Chili Stout - OMG!!! on 03-13-2011 at 01:20 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 01:15 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 03-13-2011 at 12:44 AM
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 06:56 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
Posted in thread: Keg Poppet & Post Design Question on 02-17-2011 at 02:09 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 08:39 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 09:13 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 05:24 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 09:41 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 01:05 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 ...