Recent content by ToledoBeer

So I was making an Irish Stout for St. Patrick's day a couple of weeks ago and I may have had a little too much drink while I was brewing. Long story short I dropped my digital thermometer into the wort right after I pulled it off the boil. I fished it out with a pair of tongs after about 20...

Citric acid works nice too for driving down PH and I think it works better in lighter colored beers than lactic. I usually use baking soda to up the PH. A little goes a long way.

Use canned pumpkin. I usually use two cans and roast them in the oven until they are nice and caramelized. Add the them at the beginning of the boil. You can use different pumpkin pie spices at the end for flavor/aroma.

Planning on doing a peanut butter cup stout in a week or two, but I'm trying to figure out the best way to infuse the peanut butter. I have read a lot of people using PB2 to good results and and in general it sounds like extracts aren't that great. I am thinking about roasting some peanuts...

Anyone been to Marino's Beverage Depot in Sylvania yet? They got a killer selection. Their overall selection is on par with Andersons, but they have a WAY better cold beer selection. It's over in the plaza next to the Sylvania Packo's across from Ralphies. The only issue I have is that I noticed...

I took my daughter there when she was two or three. I don't think they have a kids menu or anything, but we got her a hot dog or some chicken chunks or something.

Sweet! Looking forward to this! Is this going to be more of a bar or more of a restaurant like Maumee Bay? Either way, the Toledo area is due for at least a few more breweries. Also please let us know when you're going to be hiring!

Yeah I got the Rahr White Wheat Malt and Weyermann Pale Wheat from Northern Brewer.

Yeah I'm going for a Wit, but if I'm a little out of the style range it's not going to kill me. The Mt Hood is 6.1 Alpha and the Liberty is 3.9. Going by Beersmith, it said I should be coming in right at 19 IBUs which is borderline high for the style guideline. But really, as long as it's a good...

I'm attempting my first wheat this weekend (time to start making spring beers!) and was wondering if anyone had any advice or wanted to critique my recipe. Should I use rice hulls or do anything else different than normal? I crush my own grains, so do I need to crush the wheat finer or coarser...

A couple days ago I brewed a smoked ale with an OG of 1.060 and fermented it with Wyeast German Ale yeast. I'm having very active fermentation and quite a bit of blow off. I tasted a bit off the side of the fermenter and it is way more bitter than the final beer should be. Is this just from the...

Yeah let me know what advice you need. Or just go to Titgemeiers and ask them they are pretty knowledgeable.

Its definitely mold.

Maybe some vanilla beans instead of the oak? Might be a little more appropriate for a spring wedding. Although if all your guests are craft brew nerds then go with oak.

I made a cofee porter from the following recipe and as I took a peek into the primary there is a definite layer of mold on top. I took a sample with a sanitized cup and strained it through a paper towel and it tasted awesome. According to Palmer's book, you can just skim the mold off the top...