Recent content by Toastman

After a few batches now under my belt, I've accomplished some good things with my hard seltzer. (right flavor ratio, hitting my gravity, etc). However, I'm having problems with getting the carbonation when bottling. Latest batch I made was SG 1.034 & FG of 997. I used Red Star cuvee yeast for...

+1 to Apex! Their extracts for beer/cocktails are great. Pricey but they have so many unique flavor combos. The mojito is spot on and my lady can choose to have it on its own, or hit it with rum to kick it up. Occasionally can find coupon codes out there too

Love the ideas and info. The beer has only been in primary for 2 weeks. So while its young, I thought I'd ask.

Having moved south of the border, I have been limited to my supplies and methods. Until I can get back to AG I've been doing extract and partial mashes. I just did 2 Brothers Cane and Ebel converted to a partial mash recipe. My gravity on a 5 gal batch started out spot on at 1.072. After a few...

I came into this situation recently. I moved to central Mexico and I'd stock up on supplies whenever I'd drive back to the US. Because of my move though I've not been doing AG and have switched to extract/partial mash. Lo and behold in a different city I moved to is a product supplier. Has been...

Made a milk chocolate stout creme brulee. Got the rundown from BasicBrewing but tweaked the recipe a bit. Used whole leaf Cascade, chocolate malt, and debittered black. Came out fantastic! Plus I got to play with fire! WIN!! Goes great with a chocolate stout/porter or a french ale.

I agree with the taste notes of Jalapenos as well and their inconsistencies. I usually will make a base chocolate stout and then use dried ancho chiles. Ill add cinnamon too and I call it "Mexican mole" (mo-lay) like the sauce. The dried ancho is much more consistent and gives a nice warm heat.

I have to say its nice to see some healthy competition happening among the supply companies when it comes to shipping. This can really turn a good deal into an average, or even a not so-average deal. Companies like Northern and Midwest even offering free shipping over $30 while still maintaining...

I don't remember ordering any sass-a-frass! [emoji2] with this post. (Lol) . I personally haven't noticed any difference with my beers. But that's just going off my taste buds and limited control experiment. Just wondering if there's some real reason, or, yes, perhaps, even science behind the...

So I've moved from Chicago to Mexico and have been brewing here nicely for a couple years. I've come across a common idea among the locals as they call it "burned beer". This is when a bottle of beer is in the fridge, if, you then take it out and it gets room temp again, it will change the...

Doing that brew myself right now. Great question(s). Was also wondering if anyone has tried this and if they recommend the tangerine for 1 week or 2??

I adapted my bayou burner and have been using it no problem for a year now. Got an adapter valve from Williams Brewing https://www.williamsbrewing.com/14-NPT-HURRICANE-NATURAL-GAS-CONVERSION-VALVE-P2214.aspx Hope this helps

Thanks

I've used agave nectar in some brews. I love it! Again, not sure what the exact use is desired for from the original post. Basically though, I've made some ambers and use about 4-6 oz. in a batch at the end of the boil. Boosts the ABV and imparts some flavor. I've tried a lot of them. Not for...

So, actually I'm pretty new to extract brewing. I've been all-grain brewing for 6 years though. However, I've moved from Chicago now to Puebla, Mexico. So I haven't gotten all my equipment, not to mention, getting the ingredients. To get by I've been doing some extract and mini-mash recipes. One...