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Hi all, I'm trying out a new recipe that I'm stoked about, but not quite sure about the next step --- which is "bottling" in two party pigs. The recipe is an Old Ale brewed with S-04 and B. clausenii. The B. clausenii had already produced a fantastic, over-ripe tropical fruit character after...

Hi all, I'm starting to think about my next batch, and had an idea: what use might bread have as a deliberate adjunct? What got me thinking of this is that I've a mind to try to make a smoked Baltic porter and, in the past, I've always been disappointed with smoked malts. The flavor they...

Hey homebrewers, I've just branched from homebrewing into kombucha brewing and have been struck by an idea: kombucha seems to have some similar flavor characteristics to oud bruins. I'm wondering about the possibility of using a kombucha SCOBY + tea to produce a pseudo oud bruin. Any ideas...

Hey all, I'm thinking through an experiment, and wonder if any others have tried it. I've now successfully malted my own grain several times, but the drying of it is a pain in the neck. Lo and behold, I found out that green malt has higher diastatic power than dried malt. So, here's my...

Hi all, I'm trying to research the use of b. claussenii for conditioning a big beer, a la some of the old, British imperial stouts and old ales. Has anyone done this? My hope is to add a slowly growing, smokey funkiness to an RIS that I'll condition and serve from a party pig starting this...

Hey folks, I'm getting ready to brew my annual RIS, a project I took on starting 3 or 4 yrs ago with my father-in-law. Every year I try a variation (cold brewed coffee yr 1, toasted cherry wood + cocoa nibs + dried chipotles yr 2, last yr. chicory). This year, I'm thinking of drawing...

Hey all, I'm about to venture for my first time into the wonderful world of lagers, having had lots of success with ales in the past, and several weeks of solidly cold-but-not-frozen weather coming up here in the Inland Empire. Baltic Porter is my aim, a significantly smoked one. However...

Hey all, I'm thinking about brewing my first ever lager, which, I hope, will be something of a darker brew --- maybe a baltic porter. I've had lots of success with ales in the past, including some fairly involved brews (all-grain imperial stouts, belgian quads, etc.). I haven't branched into...

Hey all, I'm brewing my annual RIS, this time to try cocoa nips, chicory and coffee in secondary. My plan right now is to try the following amounts in about 4 gallons: 4 oz cocoa nibs (2 roasted, 2 raw) 1 oz chicory 2 oz dark roast coffee The backbone of the stout, which is now in...

Hi all, I'm planning to make a dark beer, similiar perhaps to an Ebulum, using dried haws as an ingredient. Problem is, I can't find any hints on how to do this. Haw wine has recipes, but beer? Anyway, thoughts? The wine recipes suggest blanching 4 oz haws per gal of water, or 3 oz for 5 gal...

Hi folks, I'm trying an experiment and thought I'd post my notes here as things develop. My father-in-law and I have an awesome clone recipe that has never failed us for Great Divide's Yeti. This time around, I've tweaked it in a few directions, two of them being: 1) It will have about...

Hi all, Last year around this time I made a quad / old ale using one of White Labs Belgian strains. This year, I decided to remake it because my father-in-law and I liked the old one so much.....but the results are shockingly different, despite precautions. In short, last year primary quit...

Hey folks, So, after having a really good experience brewing a Belgian Dark Strong last year, I'm approaching another, this time tweaking it in a couple ways that I'm anticipating could make for a stuck fermentation if I'm not careful. I was wondering if people would weigh in with...

Hi all, My father-in-law and I will be brewing our first IPA this weekend, and I'm working out the details of the recipe. We've never brewed an IPA before, and wondered if I could float a few questions past this august crew! :tank: As my title suggests, we're big fans of Deschutes, and...

Hi all, In my "normal" life, I'm a homebrewer more than a cider maker, but my wife likes cider (and not beer), so I'm venturing into the world of apfelwein for the first time. Perhaps because I'm a mad experimenter and I've worked with basic technique in beer, already, I'm trying a few...

Hi all, I'm a homebrewer, having never dabbled in cider. I've recently become fascinated with freeze concentration, and am thinking about trying my hand at making some applejack. I'm a bit confused on some details though, and thought I'd ask the experts. First, the recipes I've read say...

Hi all, A couple months ago, I posted a thread detailing a first experiment in malting most of my own grain for a batch (https://www.homebrewtalk.com/f13/extreme-experiment-log-brewing-entirely-scratch-288261/). As it turned out better than I expected, and a buddy of mine asked me to design...

Hi all, I'm looking to clone Ebulum Black Ale. According to the brewer's website, the recipe involves bog myrtle, but I haven't been able to find a source nearby. Ideally, I'd like to avoid ordering from a supply that's further away, since I only need this one ingredient and the shipping...

Hi all, I originally posted this to the cheesemakers forum because it involves milk even though the question more directly concerns making an alcoholic beverage, but no one seemed to know the answer. My apologies in advance if this forum isn't the right one to post it in! It was simply the...

Hi all, I've posted here before about homebrewing, but never about cheesemaking. I'm thinking of venturing out into the latter this summer or the autumn following and am doing a bit of research beforehand. Part of that research involves wondering about ways to connect the two hobbies...