Recent content by steve123

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Dont ask why, but I was thinking of taking a batch load of ingredients with me on my vacation. Its fairly warm, humid, salty air and I was wondering if I were to open all of my ingedients and expose them to that air for the week what would be the effects on the finished product? It would be...

Barefoot Lion Brewing Come from my BREWING partner's clan name and the lion on my family crest. **Wow that Sig needs an update

Ok I got lazy and didn't read the whole thread.... Wormwood, Bod Myrtle, Mugwort, Spruce and Juniper are things that have been used in brewing prior to the German Beer Purity Laws, which made it illegal to use ANYTHING as a bittering agent accept hops. Actually doing some research pilsners...

Don't hot brew the coffee, do it cold like 24hr in the fridge in closed container. I only used 8 cups worth of grounds and the flavor was really strong. After that take what came out to a boil just for a couple minutes to sterilze it.

I've actually used that yeast with no starter, made a great beer fully fermented as far as we can tell. I love the flavor it gives, 1st time I tasted it I just had Guiness and Smithwick's in my mind, the flavor that tied the 2 beers together. Would like to use again on our red, when/if we redo it.

Careful with the coffee, do the cold brew method and don't use a ton of it. I found 36oz was too much : P But it will settle out as you let the beer age.

I love Alton Brown....he had a great way to dry fruit. Take a box fan and 2 Air conditioner filters. Sprinkle a small amount of lemon juice on the fruit, probably could skip it with the orange. Place the fruit between the 2 filters and mount them on the fan. Let the fan run overnight...

We're about to be in this boat right now it seems, just did a blonde that we dumped somewhere around 6lbs of "candy" sugar into....roughly because we were kinda tired of it and had a mess to deal with. I took a OG came out to about 1.80 and according to my hyrdometer instructions +3 for the...

oh and we also used Godiva Chocolate Liquor to put some more chocolate in our Chocolate stout, primed with 5 oz of that and 2 of dextrose. Figured out the math on the sugar content of the Godiva, boiled off the alcohol, should have used more and dropped the priming sugar needed a little more...

I forget my O-Chem, how is the Fructose Sucrose blend for fermentation? Always looking for something new to try, Brown Sugar could make a tasty addition to a bottle.

http://hbd.org/brewery/library/YPrimerMH.html Link to an article written a few years back. Gives you idea on how much CO2 your beer should have and how much fermentable you need to get to that point from where you are depending on what you are planning on using. I've used DME according...

yeah esp an IPA real green citrus tasting, I know this is a sin but...Cold Fresh Citrusy IPA tastes sooo good. But regualr temp you get more of the hop characteristics. My wife snuck a couple of my Hopfish into the Fridge with her EPA's and though they weren't quite what I like thery tasted...

I fill a cooler with cold water w/ the shower head running cold water directly again the side of the bucket and it there whisking it pretty hard until i get to about 100-110 then start adding luke warm water then coild or hot at the end to make any final adjustments to temp. With the whisking I...

Like a lot of people, I buy less just more expensive stuff. Before I started Brewing $35 for a case was too much. Now $35 for a case is reasonable for a good beer and an investment in bottles