Recent content by TheJosephizer

@TxBrew Here's a great beer from San Diego …

I'm in!

Looks good to me. Where I live my tap water is on the alkaline side, and the amount of acid malt I had to use started turning my beer a little on the sour side. So now I adjust with the phosphoric acid in the mash. Freezer and temp controller is next on my list. But mainly so I can keg my beer...

Depending on your water profile, the 4oz acid malt might not be enough to get your mash ph down to 5.2-5.4. I just invested in a ph meter and phosphoric acid specifically for light beers.

Going to brew a similar beer myself. Got heady topper as a gift and have fallen in love at first smell and taste. I opted for hop extract for bittering. Supposed to be really smooth and not overly bitter. My last IPA had Calypso for bittering and that was excellent as well. Along with using...

This is some of the best equipment out there. Very excited!

I have been brewing about eight years now, the last five all-grain. I made great beers with both methods, some are better the extract version, while others are all-grain. For me, the switch to all-grain came from my cooking background. I love all of the ways I can tweak a batch of brew. It's...

It was quite balanced, the beer was about 6.5 abv, used willamette for finishing hops. If the coffee was taken away, the amber ale would have been pretty bland. I didn't want a lot of malt presence to interfere with the coffee. Every one that drank coffee loved it.

Maybe I'm lucky, but there are at least three local coffee roasters where I live, so I called up my favorite and asked to speak with the owner. I brewed a coffee amber ale, and went with Guatemala after talking with him. Even worked out a trade with the final product for the beans. I used 4oz...

Agree with challenger440. We are homebrewers. All-grain is pretty cheap. I max about 15lbs of grain in my kettle. For imperial beers I do an all base malt mash, collect the runnings and use it as the strike water for the actual batch. In my opinion it should be at least 10%.

Sooo so glad it's back. Had about four slicers so far. Actually going to try my hand at replicating this beer for the first time, now that I have some to sample first. Any input will be much appreciated. If I recall, the hops remind me of northern brewer, and there is a maltiness similar to...

Well I guess I'll have to go from memory, that is really sad to hear though.

As soon as I can get my hands on some I will give it a shot. My homebrew club is doing "clone contest" and I would love to get this one. Maybe a 90 min boil will get that sweet caramel finish.. More to follow.