Recent content by ThinkinDavid

NB may not make the greatest beers, but I feel they are often unique compared to much of what you find on the market, if nothing else. Tripel is a good example of this. No, it's not a great trappist style beer. But for something relatively cheep, high in alcohol, and not hopped to high heaven...

Check out the website: 5.6% abv; 21 IBU; pale, black, munich, and chocolate malts. Make your own judgement on how to put all those together and i bet you come out with a great "enlightened" black ale.

There is absolutely no reason for you to do a rest with malted wheat. I've done an infusion mashed with over %50 wheat with no rice hulls and had great results. Love me a wheat beer.

That sounds about right to me. I remember having trouble with mine because the only info I could find on my liqueur was for a higher proof bottle then what I had. For whatever reason I went for 16 fl. oz. and it worked perfect. I'm sure 14-15 fl. oz. of Limoncello would carbonate your beer...

Has anyone recommended Ray Daniels Designing Great Beers? It teaches you how to formulate your own recipes and gives you all the equations and formulas so you can do it without a computer (except a calculator).

On my first calculation using Daniels method I get %101 efficiency. You're actually pulling sugars out of fat air. Maybe I should double check my math but why even bother? Probably Son of God.

I got the idea from Randy Mosher's Radical Brewing. He has an equation for figuring out the sugar content in liqueurs but I can't remember if I was able to make sense of it. Here's my old thread where I apparently hammered the whole process out...

I'm going to have to defend myself here. Whether or not you think 2-row has any flavor, European Pilsner does provide a maltiness that 2-row cannot match. As for the BMC, maybe you shouldn't follow their lead. I'd like to quote Professor Surfeit from the May/June 2010 Zymurgy "Six-row...

I had a very good experience bottle conditioning my Winter Warmer last season with Frangelico. I used 1 pint in place of the 5 oz. of corn sugar. The carbonation was perfect and the Frangelico was extremely subtle, not overpowering at all.

OHIO, try using a European Pilsner malt instead of the 2-row. 2-row is what is used to make the flavorless American Lagers. European Pilsner malt will add a very delicate malty flavor compared to the 2-row. A half pound or so of Marris Otter would give you a bit more malty flavor, too. The oats...

For a home brewer I imagine it would be either pretty difficult or expensive to filter out all of the yeast. Surely, if you managed to filter out some then there would still be plenty to carbonate the beer. Why do you want to filter your beer is the question. Time and patients will do the...

'...the decision was described by Ross Minett, campaigns director for the U.K. charity Advocates for Animals, as "terribly out of date" and "degrading" for the animals. "The modern approach is to celebrate the wonders of animals and respect them as individual sentient creatures,...I'm sure this...

I tried brewing a batch on a buddies stove and it did not go well. I found a double propane burner in my parents basement and it gives me a great rolling boil with 6 gallons of wort. I can't find how many BTU's but the gas regulator says 15 psi. You don't need anything outlandish, just something...

I agree with the vodka idea. It will work easily and it actually makes sense. The vodka won't affect the flavor of the fruit or the beer.

I saw this and thought it was pretty sweet so I'm passing it along. It's about the Jolly Pumpkin Brewery in Michigan who ferment all their beers in oak casks with wild yeast. Click on "Listen to the Story". The article is not so interesting...