Last Activity:05-17-2016 1:41 AM
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Posted in thread: Great Lakes Christmas Ale Clone on 12-02-2015 at 05:52 PM
Agreed. My spice bomb last year was hit or miss depending on the person. I can taste how this
be would appeal to a wider audience. I'll probably just bottle up some before I drop the bomb
Posted in thread: Great Lakes Christmas Ale Clone on 12-02-2015 at 01:32 AM
Just picked up a six of this for $8.99. Honestly I'm not impressed. Cinnamon and ginger are
nice, but it really feels lacking in the spice. I'm planning to add clove and/or allspice and
nutmeg in seco...
Posted in thread: Great Lakes Christmas Ale Clone on 11-28-2015 at 03:42 AM
I just brewed an 11 gallon batch today. 2oz of ginger cubed and 2.5oz of cinnamon sticks (8
sticks). I also added 1/2tsp of nutmeg with 10 min left in the boil. It was very fragrant
during the boil. I...
Posted in thread: Holiday Spiced Ale on 11-28-2015 at 03:37 AM
What's the process of fermentation on a beer like this? I have a fermentation chamber that I
control Temps around room Temp or below. I've never done a beer that sit longer than a
month...do you let i...
Posted in thread: Toasting Oak Before OR After Soaking in Bourbon? on 08-13-2014 at 05:34 PM
I'll keep the bourbon that it has been soaking in, toast them, and then add them back to the
bourbon for a couple days. Worst case I can always add bourbon straight to the keg to kick up
the flavor if...
Posted in thread: Toasting Oak Before OR After Soaking in Bourbon? on 08-13-2014 at 04:56 PM
I've searched and haven't been able to find anything specific on this question (maybe I just
missed it). I have some JD oak barrel chips that I'm currently soaking in bourbon. I'm planning
to toast th...
Posted in thread: Right Temperature? on 03-17-2014 at 11:27 AM
This last comment is slightly misleading. I know this is an old post, but I wanted to comment
for future readers. They type of yeast can have a large impact on the fermentation temps. I
have a belgian...
Posted in thread: What you need to know about chocolate for brewing on 11-13-2013 at 06:56 PM
sleewok - did you roast the nibs or use them as-is?Are the bins of cacao (not bags) roasted or
not?I used them as-is. The nibs that I ordered were dried/milled.
Posted in thread: What you need to know about chocolate for brewing on 11-05-2013 at 03:16 PM
I recently brewed a milk stout ( I did a 10 gallon batch with 2lbs lactose (. I split the
batch into 5 gallons with just milk stout, and the other 5 I added chocolate nibs. I haven't
worked with the ...
Posted in thread: Back sweeten with preserved juice? on 10-08-2013 at 11:55 AM
That makes sense to me. I would think that if you chill the cider, and then add the preserved
juice it would work out. The combination should keep any remaining yeast from gobbling up
sugar. I may try...