Search results

I've got a window of about 8 months. I would love to build a beer to age during that time frame. I've done aged barley wines, Imperial Stouts, Imperial Reds and a few sour and brett projects. I'm looking for people's experiences with successful aging of beers - whatever you've done that...

So, I'm doing a Sour Skittles beer. It's my wife's favorite candy and she loves sour beers. I've got tasting notes from Brett Trois specifically mentioning skittles and candy flavors - so I'm going that way. I did a basic Golden Strong recipe - but in place of the sugar I did a syrup of...

So, I've done beers and I've done ciders. I've never done the mixed bag that is a Graff. Usually I just use time to clear my ciders. In this case I want it to drop clear quicker - what do people think about Clarity Ferm? Would it be useful or are the proteins in cider different than the ones...

I've got an oatmeal brown recipe that I've dialed in and really like. It's reminiscent of Cigar City Maduro Oatmeal Brown. I'm going to brew a batch and want to sour it. Any suggestions for commercially available bugs that you think would be a good match for this guy? thanks

Ok, so my wife is total fan of sour candy. Sour beers as well. Her favorite is sour skittles. Anyone have any suggestions for a recipe / bug strain that I should attempt?

Super stoked, took third in the stout category at the MN State Fair with my oatmeal milk stout!

Hey guys - I'm doing a number of experimental brews. I've got a number of beers in my stable that are rock solid and very tasty. I'm expanding my ingredient knowledge by doing simplified and or experimental brews. For example I did a pair of hop test pale ales - really simple grain bills -...

It's the strangest thing. I've been kegging for about a year - and I feel like I know what I'm doing just fine. I racked a coffee porter into the keg three weeks ago and hit it with 12psi. My keezer is set to 38-40 deg and so I figured I was aiming for 2.5 vols of CO2 - which is a bit high...

double post - sorry guys

Thoughts on this recipe? 5 lbs Pale Malt 3 lbs Rye Malt 1 lbs Caramel/Crystal Malt -120L 1 lbs Munich Malt - 20L 4.0 ozOats, Flaked (1.0 SRM) Grain 5 2.4 % 0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 6 22.6 IBUs 1.00 oz Willamette [4.50 %] - Boil 20.0 min Hop 7 9.5 IBUs...

Hi everyone, I'm an experienced brewer who's going to try something new. I'm planning to knock out a barleywine in the near future and I have a question about estimating efficiency. My rig usually drops me right at 70% brewery efficiency. Should I expect a loss of efficiency just due to...

I've been thinking about brewing from a simplification perspective - so I have a question for readers - how do you rank the following in importance: Recipe Quality of ingredients Mash temp / technique Water chemistry Yeast strain Fermentation temp etc. And I'm sure other people would...

Gonna do the Minnesota State Fair - I'm super stoked. I figured for $7 an entry I should give it a shot. Worst case I get good notes on my beers - best case I win a ribbon. Yeah, long shot, but what the heck. fun fun

I've got a great little oak / vanilla oatmeal milk stout I've been making for a couple of years. I want to take the plunge and enter some contests this summer and fall - but I'm not sure what style to enter it as. It doesn't really match BJCP 13B or C. B is a sweet stout - which indicates...