Recent content by Saxomophone

Maybe it's you? Like how some people think cilantro tastes like soap or mango tastes like pinesol. Maybe there's something in the beer that your brain processes as peanutbutter.

Just my opinion but I wouldn't add lactose. I think you are looking for more body but not necessarily sweetness. I find big sweet beers to taste syrupy. With a wee heavy or imperial stout you probably want a nice malty backbone, not a sweet beer.

Patience, grasshopper. Two weeks is but a drop in the ocean for a beer that high ABV. Seriously, even if you added fresh yeast it could take a month. You probably put a lot of time and money into those bottles. Wait it out.

Hey Auger. I'm an Auger as well and my family is originally from CT. I wonder if we are related!

If I am doing a bunch of additions I use a BIAB bag that I tie loosely to one of the pot handles. For each addition I open it up and chuck the hops in then loop the end around the handle again. Kinda a poor man's hop spider. Sent from my iPod touch using Home Brew

I usually add more yeast when I bottle if the beer is over 8 or 9 %. By that point the yeast is usually pretty well done. I usually add about 1/2 pack at bottling. You could argue that there is still yeast in suspension, but before I started adding fresh yeast I sometimes had to wait over a...

So my wife is a doctor and I was talking to her about doing a sour mash using lactobacillus to make a sour beer. She asked if I could do it using Culturelle since it is just lactobacillus. Has anyone ever tried this before? Seems like an cheap and easy way to get some lacto culture started...

I don't know if anyone has mentioned this yet, I only skimmed the other pages. I like the show but it bugs me that they don't tell you the ingredients, like exactly what grains and proportions or what hops. It is a show about making beer, after all. It would be like watching a cooking show...

Just last Friday my 3 year old stirred the mash while I poured the grains in. She thought it was fun to help me brew. Funny thing is, she can't pronounce "beer" all that well so it sounds more like "beard". So she asks me, "Daddy, are you making beard"?

I know it is getting late for a pumpkin brew, but this turned out really well so I thought I would post it. 6 lb 2-Row 4 lb Wheat Malt .5 lb Crystal 40 .5 lb Honey Malt 1 oz Cascade 60 minutes 1 lb Lactose 15 minutes About 4 lb butternut squash (holds pumpkin kind of flavor...

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I agree with peterj about adding more yeast. Anything I brew that is that big I add a half pack of rehydrated dry ale yeast at bottling. From what I understand, with a beer that big your yeast might just be too taxed from the high ABV to be much use anymore. Sometimes I'll even take the...

I made a pumpkin wheat last year but it was an extract brew. Use butternut squash and you'll get a better pumpkin flavor. Be sure to cook it in the oven first.

I always thought the term "Imperial" was a misnomer with IPAs. The idea being that Imperial Stouts were called Imperial because they were shipped to the Imperial court in Russia. Because Imperial Stouts are stronger, people carried the Imperial name over to other types of beer, like IPAs...

Your wife wakes you in the middle of the night because she heard a bang and the first thing to cross your mind is, "Oh no, I hope one of my beers didn't explode!"