Recent content by salvar

I agree with the poster who said to do a self-evaluation every so often. Since I also like to stay in shape and lift weights, I cut out my drinking every time I enter a cut phase of my diet (usually every 3 or 4 months). This helps me get a reality check on whether I'm "addicted" to beer. To...

One other thought is to consider whether you have the equipment and space needed to brew this much. Assuming you are doing 4 beers per person with 150 guests that is 60 gallons of beer or approximately 12 corny kegs. On the other hand 12 beers per person is 180 gallons of beer and 36 kegs...

It's hard to say whether the commentor has actual experience serving 12 beers at his wedding or simply "would want to". When it comes to catering and/or drinks at an event the tendency for those who are inexperienced is to over estimate (by multiples in some cases) what amount of food or...

There is a very thorough analysis of Oat malt conversion that was done in a pilot study: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2011.tb00487.x/pdf I picked up 15 lbs of Fawcett Oat malt recently and will be doing some experimenting to see if I can replicate their optimized...

Thanks. Please let us know how it turns out.

Thanks for that info. I am looking forward to brewing the right recipe. Don't get too mad at yourself. This is like the Wild West of brewing. You never know what you will get exactly. Its a lot of fun.

I brewed the recipe on the site. I didn't know you had a different version on your blog. Speaking of which where can I find your blog (doesn't seem to be in your profile)? I do remember you mentioning that the recipe had a sour twang that complimented the style well. It certainly isn't...

@igliashon: I did your version of the recipe that split the sorghum with BRS. It's been about a month and the sorghum twang is amazingly pronounced. Does this mello with time? I like the idea of a GF stout, the head was solid, body was good. Thanks for all your hard work on this recipe.

I know in the original Brandon-O thread on Graff that his intent was to utilize DME to add a certain amount of non fermentables and reduce the dryness of Ed's original Apfelwine. My understanding is that brown rice syrup is fully fermentable (although lacks nutrients). Are you planning on...

I like the jocky box idea (we usually serve our guests using a portable True fridge). I definitely would avoid glass bottles if possible.

Just want to say this is a great recipe and was my first all grain. I've done 3 batches now and this will remain a staple in my brew lineup.

Just as a background I've served beer at about 100 weddings as a caterer. When it comes to serving beer there are a few questions I would want to know: 1) What is the duration of the reception? 2) What food is being served? 3) What other alcohol is being served? If the duration of the...