Search results

IPA's when done right are good. On the other hand I have not had a lot of good ones. But just becuase it does not suit your particular tastes does not mean it's bad.

Definately not real happy with a lot of the sours out there but I do like most of the Gose's. Have only had one saison I did not enjoy and it was a hibiscus saison form Elk Brewery. I know a saison is supposed to be dry but this was beyond dry. But it is exciting I can try something besides...

Well we have been riding the ipa and dipa wave for awhile now. But I guess you don't hear anyone call it a "craze". I like the shift towards saison and sour beers that is happening. (Mostly because I am not a huge ipa/dipa fan) But you are right it is faddish and it too will pass. I just...

Two towels and some ceiling scrubbing before SWMBO woke up probably saved my but. First time it's happened to me thought I would tell about it!

So being that it's fall and brewing season is returning for me I decided to make a leftover ingredients beer from a few different kits I had laying around. Came up with a dubbel and had some wlp351 so I whipped together a starter. Came home the next day planning on brewing and checked the...

You can steep carapils you just won't get as much out of it. It's a dextrin malt and will raise the OG and FG of your brew. I like using Brewers Friend calculator myself as it tells you which styles it would match and it works well on the iPad.

Carapils will add body and some head to your brew but won't give you much of anything flavor or color wise as it is a dextrin malt. Sounds like if you ran a 3 gallon batch you could either end up with a sorta maibock or perhaps a hoppy helles style beer. Try some different combinations with the...

On top of a higher fg the 5 oz. of priming sugar in kits is regarded by many to be too much for a 5 gallon batch. Also as was already mentioned the CO2 is not very well dissolved into the beer by one week. I have had gushers at week one and none by week three on previous batches myself.

The times I have seen 90 min boils recommended for are most Bavarian style wheats, barley wines and other large beers to help drive the volume down, or anything with a large amount of Pilsen malt to drive off DMS.:mug:cheers

Brewery Vivant- Farm Hand

Thanks guys I guess when I bottle it next week I will put it in the farthest corner of the basement and do my best to forget about it for a while!

I have a Belgian specialty ale that once primary is finished should be between 8-9%. My question is how long after bottling should I expect to wait before the beer is ready for consumption. 1 month? 6 months? I plan on trying one every month after bottled and if it tastes good then I guess...

There is a grocery store called Horrocks between lansing and Grand Ledge. They have always had an amazing selection of craft and international beer. Well they got a liquor license and now you can drink beers while grocery shopping! The only way this could get better is if they started...

Heard it a few times myself but like others on here, I believe other people don't get it. The trip to LHBS, getting the ingredients, going home to sterilized equipment, brewing, pitching, seeing first bubbles in the airlock, anticipating what this ones gonna taste like! It's all just...

Check out the Biergarten Haus. Authentic German food and authentic German beers on tap. The beers they keep go with the season so expect a lot of bocks and maybe some maibocks if your lucky. Food was awesome and the beer was great

+1 this

5 gal dunkel 5 gal Belgian tripel stout 5 gal american Amber 2347.5

XD .40 s&w right now. Been eyeing a sig 938 for my next.

Between kids, work, and guards I don't have a lot of time to get a real pipeline going and in miller lite is my go to beer when either out of homebrew or waiting for some to finish.

Nut Brown?