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The empire production brewery is starting to get a little heat from the town of cazenovia residents now though. I don't believe it is 100% a done deal. It's my home town and I have been talking to people I know I the boards there. I really do hope they get it but I wouldn't be too excited yet

I mashed at 150 degrees

The worst part forms is the bottle conditioning! Also I am interested to hear how your 60 minute clone goes. I am in the process of building myself a conical fermenter to try my hand at an IIPA.

8 lbs Pale Malt (2 Row) - 2 SRM - 69.6% 1.5 lbs Oats, Flaked - 1 SRM - 13% .5 lbs Black Patent Malt - 500 SRM - 4.3% .5 lbs Chocolate Malt - 350 SRM - 4.3% .5 lbs Caramel/Crystal Malt 120L - 120 SRM - 4.3% .5 lbs Roasted Barley - 300 SRM - 4.3% .5 oz Nugget Hops - 21 IBU - Boil 60 minutes...

You are welcome! It had a very tasty banana flavor!! Just so you know I kept the fermentation temp around 66-69 degrees and got that flavor! Just as a tip :-)

Recipe: Chocolate Ginger Porter Brewer: Andrew Gemmell Style: Robust Porter TYPE: All Grain Batch Size: 5 Gallons Mash Vol: 3 Gallons Sparge Vol: 5 Gallons Boil Time: 60 Minutes Ingredients: 8 lbs - Pale 2 Row 3.0SRM (71.1%) 2 lbs - Chocolate Malt 450.0 SRM (17.8%) 1 lbs - Caramel/Crystal...

Actually oranges go great in it! I didn't put any in it before I bottled it, but I did stick some in the glass when drinking it and I was very pleased. On the other hand I have another friend that is trying this recipe who did add oranges in his secondary and we should be trying it in the next...

It is actually something I had forgot to calculate when doing it, I will have to re-do it. Thank you for pointing that out!

Hey! I am relatively new to brewing, but is there any Syracuse area brewers? If so what kind of brewing do you do, and what has been your favorite recipe you have done? For me it is a Chocolate Ginger Porter. Brewed with Pale 2 Row, Chocolate, Black Patent, and Caramel 20L Malt. It is also...

Recipe: Bavarian HefeWeizen Brewer: Andrew Gemmell Asst Brewer: Style: Weizen/Weissbier TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 7.37 gal Post Boil Volume: 6.24 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 4.25 gal...

Well I wouldn't want it to be too salty, just a hint of it to get the idea. I am thinking about trying this in a few weeks so I will let you all know how it goes!

Hey all, I am still pretty new at brewing but I was having a discussion with a friend about trying to make a beer that was off the wall and out there. Have you ever heard of a salted beer? For instance a Salted Caramel Mocha Porter? That may sound Insane but I figure it is worth a try...

Hello! My name is Drew, I am a home-brewer from Central New York, in the Syracuse area and I started home-brewing about 3 months ago. So Far I have made a bunch of 1 gallon batches, trying my hand at the process that is brewing. I started with some kits from Brooklyn Brew Shop which were...