Recent content by sharkuttack

allright just brewed this with my grain bill and your hop schedule. i also added 1 oz cascade mash hop. ill post how it turns out. it should be a bit hoppier. my cascades are 6.4 AA and my falcons flight is 10.5 AA

looks tasty. i designed a similar recipe using only cascade and falconers flight to brew this weekend. my recipe is: 9# 2 row 8oz carapils 8oz crystal 15 4oz crystal 120 1oz cascade 60 min 1oz cascade 30 min 2oz falconers flight flame out mash 154 1 pack safeale 05 dry yeast how strong was...

great recipe how did it turn out?

thanks for the reply. do you think racking onto a can of Oregon cherry puree as well as a pound of frozen dark sweet cherries will leave enough sweetness and cherry flavor in the beer? mashing at 154-155 i was thinking that would leave some sweetness. also i will get rid of the dry hops.

I put together this recipe in hopes of a simple refreshing cherry beer recipe. please let me know if i should change anything: all grain: 5# 2 row 5# wheat .5 oz Columbus 60 min 1 oz Columbus 5 min .5 cascade flame out mash about 154 add 3 lbs frozen dark sweet cherries (thawed and boiled...

well ive been cracking these for a couple weeks now. i have to say this is a great amber, great balance of malt and hops.great recipe. although ive never had the opportunity to try Alesmith's evil dead red which this recipe is based off of, Jamil knows what hes doing and i recommended you brew...

bottling definitely seems a more controlled process than any beer kit instructions would explain. I star san and scrub each bottle, then after every 8 bottles or so filled, i stir the bottling bucket gently to make sure the priming sugar is mixed well. then ill place a cap on the already...

good point, so that kinda answers my original question. if carbonation level can effect flavor to the point of tasting drier, then it is a good idea to take the extra effort and dial in the priming sugar level to style when bottling.:mug:

i recently had a stone ipa on tap at a pub. then in the bottle. there is an obvious difference in flavor. i am starting to think theres more of an art to bottling than just dumping in sugar.

all grain. i know the beer needs time to mature and that of course changes the flavor profile. i just feel maybe its a bit to much priming sugar. not sure

I bottle all my beers because I brew a lot and i like a variety without having to buy a bunch of kegs and a fridge. I always add 4 oz corn sugar as priming sugar no matter what the style. I have noticed that over time the flavor profile changes almost drying out the beer more. I'm wondering...

good point. with that said, cold crashing while dry hopping after fermentation is done is also an option

I found this episode of brew strong to be helpful. http://thebrewingnetwork.com/shows/Brew-Strong/Brew-Strong-12-08-08-Dry-Hopping i usually throw loose pellet hops in primary 1 week after beginning of fermentation and it has worked great.

cool. thats good to know. ill be making two starters though cause ones an oatmeal stout and ones an apricot ale.

im making two different beers that require the same yeast strain. so to save money i bought one vile of white labs english ale yeast, i plan on making two one quart starters from it. the beers im making are 4.8%abv and 5.1%abv what do you guys think about this. has anyone done this before?