Recent content by yyvjpv

I'm subscribing to this thread just to see how it turned out for you. I went looking for a Xocoveza Mocha Stout clone recipe this morning, only to discover you beat me to it by 24 hours :-) Do let us know how it turns out.

Last time I was in town a few of us showed up to Anchor while a tour was in progress, the nice lady at the front desk allowed us to join the group and we got to stand in the room with the bar where they gave us quite a few generous pours of everything they had on tap. We missed most of the tour...

Was brewing a winter spice ale that called for black treacle. Looked all aver the city and finally found a British shop that sold it. Considering the effort I put into finding it (and the fact that it was sitting on the counter as I started brewing that day) you'd think I'd remember to put it in...

I recently purchased some equipment from a homebrewer who was getting out of the hobby. He threw in a big ziplock bag of something called "Beer Enhancer 2". I thought at first it was some type of yeast nutrient, but looking at the website it appears its something that is added to extract brews...

a really good vine ripened tomato slice.

Well, thanks for the information, and all the back and forth. Much appreciated.

I was able to get the rest of the details, not just the pH: Calcium 50 mg/L Magnesium 14 mg/L Sodium 8.1 mg/L Sulphate 46 mg/L Alkalinity 143 mg/L CaCO3 EDTA Hardness 184 mg/L CaCO3 pH 7.7 pH units I tried the Bru'n water spreadhseet and plugged this stuff in. I'm embarrassed to...

Well that seems much easier! Thanks. So no acid malt at all then? I'm sweating the high pH, and the spring water I picked up at the grocery store isn't much lower.

Someone (can't quite recall who off the top of my head) on this forum, after I posted my water info. My pH is 7.7 they said that would bring it down to the ideal pH. Not sure that it makes a difference but I'm brewing a wit. EDIT: looked back over my thread history and the person who suggested...

Thanks! The recipe is as follows: 3.3# Light LME 3# Wheat DME 1# grain (.5 Durst Vienna; .5 malted Wheat) .5 oz Hallertau Tradition hops 60 min .5 oz Hallertau Hersbrucker hops 35 min .5 oz Citra hops 0 min .5 oz organic sweet basil 1/4# Wildflower...

Feel free to use with the stout of your choice: 4 lb Pork butt or shoulder or loin, boneless 1/2 tsp Garlic powder 1 White onion, large 1/2 tsp Black pepper, freshly-cracked 1 tbsp Paprika, smoked 1 tsp Red pepper 2 tsp Salt 1 bottle guinness extra-stout beer Mix all the...

I am going to brewing this weekend, and after having the recipe and my water profile looked at was told that adding .5 lbs of acidulated malt would help get the mash pH in the right place. I'm curious if the acid malt is added to the existing grist with no adjustment, or should I take away the...

I'd go with a Russian Imperial Stout. You could do worse than Old Rasputin!

Also good info to know, thanks! I have noticed in between stirrings there's a layering thing going on, bottom little bit of light tan yeast, middle majority of apple cider colored brown, and on top of that is a small layer (about as thick as the yeast layer) of clear brown liquid, totally...

I have noticed the layer on the bottom when I go to swirl, but haven't noticed if it has gotten bigger, will keep an eye on that. If it never takes off for some reason would you pitch the new yeast on top of this starter, or go with a brand new one?