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Forum: Recipes/Ingredients 06-20-2014, 05:46 PM
Replies: 12
Views: 417
Posted By motorneuron
If you want to increase the ABV now, you could...

If you want to increase the ABV now, you could add a little sugar (if you also rouse the yeast) directly to the carboy. Beware that this will increase your ABV without changing your FG, which could...
Forum: Recipes/Ingredients 06-20-2014, 01:23 AM
Replies: 12
Views: 417
Posted By motorneuron
Do you mean adjustments to make if you made this...

Do you mean adjustments to make if you made this recipe again, but at a higher ABV? Or do you mean what can you do now to increase the ABV of your existing already-fermented beer?

(Small note: in...
Forum: Recipes/Ingredients 06-16-2014, 06:49 PM
Replies: 3
Views: 132
Posted By motorneuron
I personally would let it have more time in the...

I personally would let it have more time in the bottle. Sometimes a beer needs three weeks, in my experience, before it's really ready for prime time (though some beers are different). So if I were...
Forum: Recipes/Ingredients 06-15-2014, 11:04 PM
Replies: 3
Views: 169
Posted By motorneuron
I hear what you're saying, and it'd be worth...

I hear what you're saying, and it'd be worth trying an experiment making something like a hoppy Oktoberfest--that is, use a ton of a Vienna or Munich to lay the malty foundation.

But another...
Forum: Recipes/Ingredients 06-13-2014, 06:20 PM
Replies: 2
Views: 187
Posted By motorneuron
APAs are a bit trickier than people give credit...

APAs are a bit trickier than people give credit for--in some ways, I think they're harder to do well than an IPA. You have less gravity and hops to hide behind, so you need to balance it well.

I...
Forum: Recipes/Ingredients 06-12-2014, 07:36 PM
Replies: 5
Views: 202
Posted By motorneuron
I agree that you should be fine with the pitch...

I agree that you should be fine with the pitch from a single yeast pack.

I personally would slightly increase the Special B quantity and cut out the crystal 40. It'd be more in line with the...
Forum: Recipes/Ingredients 05-28-2014, 07:39 PM
Replies: 7
Views: 277
Posted By motorneuron
That sounds like a good approach. You can...

That sounds like a good approach.

You can check the nutrition facts of the product in question to figure out how much sugar is in it. Generally it'll all be fermentable if you leave it in for...
Forum: Recipes/Ingredients 05-28-2014, 07:22 PM
Replies: 7
Views: 277
Posted By motorneuron
I think the above advice is spot on. You could...

I think the above advice is spot on. You could consider using a yeast that is more spicy than fruity, which might allow the cherries to shine. Also consider adding the tiniest amount of true...
Forum: Recipes/Ingredients 05-19-2014, 09:27 PM
Replies: 4
Views: 270
Posted By motorneuron
Yeah, wheat makes sense, although I would...

Yeah, wheat makes sense, although I would probably go with a small amount of unmalted for head retention and body. This isn't a big deal, though.

Unfortunately, I don't have any experience with...
Forum: Recipes/Ingredients 05-19-2014, 08:08 PM
Replies: 4
Views: 270
Posted By motorneuron
This looks like a great base. Thoughts in no...

This looks like a great base. Thoughts in no particular order.

Attenuation is key in a quad. It's not necessary to use amylase--that's what your pils is for. But to get proper attenuation, you may...
Forum: Recipes/Ingredients 05-16-2014, 08:48 PM
Replies: 3
Views: 157
Posted By motorneuron
Irish ale yeast is pretty neutral, so it's pretty...

Irish ale yeast is pretty neutral, so it's pretty versatile. If it gives you a little ester production, that'll probably blend well with a complicated spice profile. So yes, I think you should be...
Forum: Recipes/Ingredients 05-16-2014, 08:46 PM
Replies: 2
Views: 173
Posted By motorneuron
A few ideas, which focus on the medium part of...

A few ideas, which focus on the medium part of the color spectrum (I think that works best with oak flavor):

*virtually anything Belgian, since the style can often be more elastic.
*old ale....
Forum: Recipes/Ingredients 05-14-2014, 07:13 PM
Replies: 12
Views: 361
Posted By motorneuron
In my experience it's not always obvious whether...

In my experience it's not always obvious whether a beer is sour until it's carbed. Uncarbonated beer is less sour than carbonated beer, since it's missing carbonic acid (the reason seltzer is sour)...
Forum: Recipes/Ingredients 05-13-2014, 06:42 PM
Replies: 1
Views: 163
Posted By motorneuron
This sounds like a great idea. I did something...

This sounds like a great idea. I did something similar myself last summer, though I used acidulated malt. For reference, my recipe is here: https://www.brewtoad.com/recipes/sour-harlem-common (the...
Forum: Recipes/Ingredients 05-12-2014, 08:24 PM
Replies: 1
Views: 137
Posted By motorneuron
Since you're using the Fuller's yeast, you might...

Since you're using the Fuller's yeast, you might consider a high-gravity ESB variant, like the Fuller's 1845: http://www.beeradvocate.com/beer/profile/71/560/

That could certainly be oaked. I...
Forum: Recipes/Ingredients 05-07-2014, 06:36 PM
Replies: 3
Views: 312
Posted By motorneuron
I think you're right and that it's basically just...

I think you're right and that it's basically just strength. I brew both, and I would say they are quite similar. A BDS is basically an "imperial" dubbel, and the beers fit that pattern. For example,...
Forum: Sampling and Critiquing and Beer Swapping 04-26-2014, 06:34 PM
Replies: 2
Views: 178
Posted By motorneuron
Yep, everything except the one that I'm bottling...

Yep, everything except the one that I'm bottling is already bottled and is fully carbed, ready to drink.
Forum: General Beer Discussion 04-26-2014, 04:33 PM
Replies: 0
Views: 173
Posted By motorneuron
Moving--giving away homebrew! (NYC)

Hi everyone--

I posted this on the sampling/critiquing forum, but since it's somewhat time-sensitive, I'm posting it here too (higher traffic). Hope that is okay.

My girlfriend and I are moving...
Forum: Sampling and Critiquing and Beer Swapping 04-26-2014, 04:14 PM
Replies: 2
Views: 178
Posted By motorneuron
Moving--giving away homebrew! (NYC)

Hey everyone--

My girlfriend and I are moving from Harlem to the Lower East side, and we are significantly downsizing our quarters. I have way more beer than I realized (it's easy for stuff to get...
Forum: Recipes/Ingredients 04-24-2014, 02:23 PM
Replies: 4
Views: 176
Posted By motorneuron
That looks good to me. Man, I love dubbels!!

That looks good to me. Man, I love dubbels!!
Forum: Recipes/Ingredients 04-24-2014, 02:22 PM
Replies: 4
Views: 272
Posted By motorneuron
If you wanted to use Citra alone, I would cut the...

If you wanted to use Citra alone, I would cut the first addition in half. You can leave the rest the same. You can also add more hops right at flameout, which will increase hop aroma (that's why...
Forum: Recipes/Ingredients 04-23-2014, 08:08 PM
Replies: 4
Views: 272
Posted By motorneuron
You can certainly make a SMaSH as your first...

You can certainly make a SMaSH as your first recipe. But I tend to think that making a recipe with a very simple grain bill is just as easy as a SMaSH. SMaSH recipes are a great way to learn about...
Forum: Recipes/Ingredients 04-23-2014, 06:41 PM
Replies: 4
Views: 176
Posted By motorneuron
Yeast is fairly easy. Any of the Trappist yeasts...

Yeast is fairly easy. Any of the Trappist yeasts will work pretty well, and you can pick the one you want based on which Belgian beers you like. All those yeasts are quite robust in my experience,...
Forum: Recipes/Ingredients 04-21-2014, 08:01 PM
Replies: 12
Views: 361
Posted By motorneuron
1.5 lbs of acid malt might be too much, but it...

1.5 lbs of acid malt might be too much, but it depends on what you're going for. It looks like 1.5 lbs will be a bit more than 10%. I made a beer at only 6% acid malt where you can sort of feel the...
Forum: Recipes/Ingredients 04-18-2014, 02:34 AM
Replies: 4
Views: 165
Posted By motorneuron
If you want a similar color but without roast,...

If you want a similar color but without roast, you could try using dark candi sugar/syrup instead. You can get quite dark (like a dubbel or a BDS) using no or very little dark malt, and those are...
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