Search results

Abbey Single (aka: Patersbier) is in the fermenter. Bob Rouse

I take my homebrew to homebrew club meetings

Yay!

w00t!

I am so in

I've used Bramling Cross in a Winter Warmer, based a strong English amber ale. It was marvelous.

Oktoberfest kit - All Grain

My first all-grain batch, I had picked up a free turkey burner from CraigsList, and didn't test it. I also decided to do a step mash by mashing in for 144 and then draining wort, heating it, and pouring it back in. Yes, this was my first all-grain batch. Also - the "mash tun" was an uninsulated...

The problem with no chill is that you can develop DMS or lose hop aroma if you just let your wort chill naturally then pitch yeast when it gets down to room temp. I route my hot chiller water output to my mash tun and add PBW and then use it for cleaning when my wort is in the fermenter.

Just found this thread. Our local homebrew shop is clearing out the last 3 sacks of this malt. I'm thinking Vienna Lager, Oktoberfest, Irish Red, Dunkelweizen, maybe an American Amber lager.

6 lb Marris-Otter 8 oz Chocolate 8 oz Black 8 oz Crystal 120L 8 oz roasted barley 8 oz Victory 2.5 lb rolled oats * 8 oz Flaked Barley * 8 oz Molasses (5 mins before flameout) 4 oz Lactose 8 oz Rice Hulls 1 oz UK Kent Golding (6.30%) 60 Min (17.4 IBU) 1 oz...

I have an Oatmeal Stout recipe that rocks (has won ribbons/medals in a few competitions). I would like to do an Imperial Stout. Will boosting the base malt up to get the higher gravity suffice, or should I make other adjustments as well? Thanks...

Since I do all-grain brewing, I will sometimes brew and can a 2-3 gallon batch of starter into quart canning jars so it's available when I need it. It's a little more work initially, but cheaper than DME, and ready when I need it. I also mash the grains at 144 for 100% fermentable sugars - no...

Is this still available? I live in Alexandria.

I'm in!

I'm in!

I'm in!!!!!!!!!!!

I'm in!!!!!!!!!!!

Okay - thanks for the feedback. I think I am just mashing too warm, or perhaps it's excessive crystal malt use. This helps...

I have used carapils sporadically in my recipes to provide additional body. I have read conflicting evidence that it also adds sweetness (and other places that don't mention sweetness at all). Anybody have any specifics on this one way or the other? I am trying to dial in a few recipes, and...