Recent content by rthiessen

Thanks for the info. So if they aren’t roasted, does that change the amount of chocolate flavor? Do they need to be roasted? I couldn’t raalt Appreciate it!

hello I have a friend who gave me some cacao beans from a trade show for cacao buyers and I would like to use them for a beer I have in Primary. It is basically a hoppy brown around 6.5% and I need to add some ‘chocolate’ character to it for a competition in January. So my plan is to split...

Yes, this beer was created to be similar to the ale in Bristol during this period. The brewery did not share the yeast that they use nor did they recommend one. So I just went with 1098. I appreciate the responses back and hope this beer turns out similar to what I was trying to copy. Regardless...

Hello I was in Williamsburg, VA over Thanksgiving and had Alewerks Wetherburns Bristol Ale. It’s basically the precursor to IPA which IMO is a moderately hoppy brown ale in the 7% ABV range. I really liked it since everything out there now is so West Coast style from a hops perspective. So I...

Hello, I have brewed a Belgian Pale Ale and the OG was 1.048. This was a 5 gallon batch and I split it into two 2.5 gallon fermenters. During secondary in Fermenter #1, I added 11 oz of agave nectar and days later the gravity reading was 1.012. Then I added another 8 oz of Agave Nectar and now...

Today, for the saison, I steeped the .7lbs Briess Cara 20 in 1 qt of water at 155 degrees for 30 minutes, then added 11 oz of agave nectar, then boiled for 10 min. I cooled this down and just added to the saison fermenter. Will add my Opal and Challenger dry hops next week sometime. For the...

Kansas is known for growing corn, wheat and soy beans. So I could add some liquid wheat DME to the saison close to the end of primary fermentation. But was also thinking of crushing up some candied ginger or fresh ginger to throw in the secondary. Or dried apricots so something along those...

Yes, this was for the Boulevard wort giveaway. I appreciate the additional thoughts and comments. BLVD does have a test NEIPA on tap in the tasting hall right now which was pretty good. For the two beers, I pitched both yeasts Friday late afternoon and unfortunately didn't have time to add the...

Hey guys, thanks for the ideas and I certainly like them all. Trying to stand out is a great idea. So I have decided to do a saison and a honey kolsch. So here are the basic details of each beer below. If you have any comments or recommendation for my recipes, please let me know. I pick up the 5...

Hello, I am looking for some thoughts on this as I signed up for our local brewery's wort giveaway contest. I am an all-grain homebrewer and have never done one of these before. Below is their recipe for the wort that they are giving away. I don't plan to reboil the wort with specialty grains or...

Ok, I will add the roasted barley to the steeping bag and add 2 lbs of DME for the boil, pluss the Maris Otter at 15 minutes. Thanks! Any recommendations for what type of water to use for partial mash/extract brews? I read that spring or tap water should be fine.

I am an all-grain brewer and will be helping my brother brew his first beer tomorrow. Instead of just doing all extract, I thought it would be good to do a partial mash brew. He likes Guinness so I found this clone recipe on BYO.com. A few things stood out in their step by step instructions...

Thanks. So maybe call it a German Pale Ale? And is 2oz too much? My recipe used 6 oz of Spalt but the AA for those was only 2.7%.

Hello, I have brewed my 'summer' altbier that I will be serving in a local homebrew festival in two weeks. This altbier is lighter in color and less malty than a typical altbier. I use Spalt for all the additions and was planning to add 1 oz of Spalt for dry hopping. I usually don't dry hop...

Good recommendations and feedback. Appreciate it, especially the Hop Stand schedule. I wasn't able to brew the other day but will definitely get this done this week. Thanks.