Recent content by SteelPeat

This is something I found in Beersmith. It answers a lot of my orginal inquiries. Useful information for choosing fruit I think. Cherries – Traditionally used in many Belgian beers. Ripe, sour cherries are best as they blend well with the malt flavors. Generally a lot of cherry is...

I definitely don't want anything tasting like a wine cooler, I want it to taste like an ale but with just a curious pinkish hue and a hint of raspberry. I will post my recipe: 1 kg Vienna malt .5 kg Wheat malt .5 kg German Pilsner malt 1 kg Golden Light DME 28 g Tettnager 5.3% aa (60 min) 2.25...

Hello folks, I know that the answer might come down to personal opinion, but I am hoping to get a few tid bits of advice from this question. I am brewing an ale now (partial mash) and I was planning on adding frozen raspberries (5lbs) to the secondary. Would I get some actual flavour from...

How did it turn out? I am thinking of brewing a peach cobbler ale using Vienna malt with cinnamon and vanilla bean in the boil.

Unfortunately I don't have the equipment to cold crash. The best I can do is keep it in my air conditioned room with the A/C cranked. I will let you know in a week and a half whether or not it all settled i a nice trub cake. I am also thinking that a week after bottling I should put all the...

Thanks you guys. I used whirfloc in it and am using S-04 yeast, which flocculates really well (its the only one I can get readily in Korea). I am hoping it cakes really well at the bottom.

I'm trying to make a nice clear lawn mower ale but after I cooled, there was so much cold break. I whirlpooled and siphoned but it all got sucked in. My question is, will it settle in the primary?

Just cracked the first brew today. It is very malty, but not overpowering. It is actually really nice. It has tonnes of flavour, I can't wait to share this.

Thanks a lot, I will try to find some gelatin. I live in Korea and don't speak the language but I'm sure I can find it somewhere. Cheers.

I know this subject must be explained really well somewhere, but I just brewed a Blonde ale using partial mash method and it turned out hazy. When I cooled the wort I noticed that the bottom half of the wort was cloudy but I poured it all in the fermenter anyways. In order to clarify the beer...

Thanks a lot for the insight. When I steeped the grains I did notice a lot of flavour, colour, and aroma from the grains when I had a small taste. It may be a tad bit malty. I'll let you know how it turns out when I crack the first bottle in a few weeks.

Hey all, I'm living in Seoul and I find it hard to get supplies for homebrew, but I think this recipe might be good with what I can get: 6.6 lbs Light Dry Malt Extract 1.1 lbs Caramunich II 1.1 lbs Caraaroma 1 oz Hallertau Tradition pellets 10% AA (60min) .5 oz Saaz pellets3.1% aA (20min) Safale S04