Recent content by trumpetbeard

I've been brewing belgians for awhile, but I recently tried a few (Caracole Saxo, BFM's √225 Saison, and de Dolle's tripel) that reminded me how good they can be. What I noticed is that each of these beers was enormously flavorful and complex, but neither beat you over the head with any...

Missed that when I searched for it. Thanks for pointing it out!

Hello all. So I pitched 8 month old harvested yeast into rye stout wort in the hopes that there were still some viable cells, but after 3 days (I know, I know, it's not long enough to really know if you have active fermentation) of no activity (checked w/ hydrometer) I assumed it wasn't viable...

First brew day in 4 months today! Making a rye stout. Got the strike water heating and i'm about to break in the new grain mill.

So I read a bunch of bad reviews of the 16th IPA and opened it expecting to dislike it. I didn't, though. I thought it was a little muddled, as others have mentioned, but not offensive. To each his own, I guess. That said for some reason last summer beers w/ chamomile were popping up all over...

I started doing BIAB as the intermediate step to all grain and never stopped as well. It makes AG brewing in cramped apartments possible. But even if I had more space I would probably stay BIAB because it's as simple and as messless (assuming you don't drip the bag everywhere) as it gets. +1...

Way better than I expected! I used a bottle in a pinch when I ran out of stock. Was the closest thing to chicken stock I had on hand. I use at least a half a bottle every time I make it now. Haven't tried substituting all the stock for hefe yet, but it might make an interesting experiment.

To add to these: I make braised beef with saison use hefeweizen instead of stock in risotto belgian golden in chili brown ale/pale ale/mild in beer cheese soup brats boiled in anything the possibilities are endless

Thanks for all the replies everyone. They've all been super helpful. Decided I'm going to go with the Schmidling MaltMill (the lifetime warranty is a huge plus) or the Barley Crusher, as these are what my LHBSs carry. Happy brewing!

Of course (and it's not ignorant)! Ethnomusicologists do a lot of things, but it's basically studying how music functions in culture. That can mean any of a million things, but many ethnomusicologists deal with live people (musicians, audiences, consumers, etc.) as opposed to historical sources...

Non-engineer. Working on a ph.d in ethnomusicology. Any other beer making ethnomusicologists out there?

So I'm looking at dropping the money and purchasing a nice grain mill so I can buy in bulk and have more freedom regarding when I brew. Monster Mill, Cereal Killer, or Grain Crusher come up frequently as good choices. My question is not about the merits of each, but rather are those of you who...

I don't have the recipe on hand. I wrote it on a post-it that I think got thrown out. The last time I tried a stout was around a year ago after I switched to AG, and if I recall I used something like 25% black patent plus some roasted barley or something crazy like that. Poor (noobie) recipe...

Hey All. A friend moved out of the country and left me 6lbs of Breiss Dark LME. I've been meaning to brew a rye stout for awhile, so I put together this partial mash recipe. The last stout I brewed came out a little too astringent, so I could use any advice you can offer on the grain bill. Many...

May seem like an obvious thing but what was your OG and estimated FG? If you're making really big beers it could just be a natural by-product of high gravity brewing. +1 on keeping your ferm temps a little lower than you may think, and waiting until the wort is ~ or <75 before pitching...