Recent content by Stout-n-Braggot

If you stop in Roseburg there is an excellent pizza place called Logger's Gourmet Pizza. They currently have 15 taps, 13 of which rotate through excellent Oregon microbrews, the other two are Stella Artois and a Shock Top rotator, so essentially no real BMC to be found. Every beer purchase...

sexy *****

Yes, I have tried it, and it was delicious. The yeast seems to lend a slight clove flavor to it, reminiscent of a hefeweizen, but the mouthfeel didn't indicate any wheat presence to me. It also had a very nice crispness in the finish. I would consider it a very characterful pale ale.

If only the new pope were belgian...

Buckwheat is awesome!

Yerba Mate and Hibiscus might work

With the right protein rest the flaked rye should be fine. I think it would be à great beer either way.

Looks totally normal. Are you using extract and adding corn sugar? Sometimes the ratio of corn sugar to malt can make for a more "boozy" smell, even in lower alcohol recipes. Also, sometimes opening bottles too soon in the conditioning process can make them seem overcarbonated. How much...

Rye in general makes my brews slightly more cloudy than normal, but I've never worried much about clarity.

I really enjoy the mouthfeel and body i get from using about a pound of flaked rye in most of my rye recipes, it also lends a slightly different flavor than the malted rye, so you will get a slightly more complex character if you use a mix. My beers with flaked rye also come out with fantastic...

I agree with daksin. This sounds fantastic to me! I may have to try one myself soon! I would probably use half flaked and half malt for the rye portion. Let us know how it works!

Salmonberries make a nice melomel, if you have enought growing nearby. I haven't tried them in a beer yet, but i think they could do well in a light rye or red wheat ale...

I think the beer is slightly more oxidized when bottled in 12 oz bottles

sucker punch

grind it to a paste, mix with fatty ground pork, equal proportions pork and liver, add salt, pepper, 2 or 3 eggs depending on volume of meat, add small amount of brandy, then pressure can or bake in a terrine, then you have homemade beef liver paté, enjoy!