Search results

I figure fruity, plum, dark sugary, pumpkiny and spicy goodness. I guess it'd be more like a Christmas beer. I don't know. Thoughts and advice welcome 5.5gallon batch Mash at 154 degrees: 17lb pilsner 1 lb caramunich 60oz pumpkin puree (baked at 350 for 30-40minutes) 6oz special B...

So, I'm probably brewing this tomorrow or Saturday. I have 2 ounces of Hungarian medium toast oak sitting around. I figured since I'm using Nelson Sauvin hops, which are wine-like hops, the oak could be a nice addition if I just steamed them and tossed in secondary for a week or two. Thoughts...

This has become my house pale. I love it. Little of this and that creates a great pale ale with a little complexity and depth. Also, this is full boil volume in mash. I do the BIAB method. Grains: 8lbs pale malt 2row 8oz Munich 20l 8oz Vienna 4oz Victory 4oz wheat, flaked 4oz Crystal 40...

So, I've been averaging 75% efficiency and am very happy with that. I mainly stick to single infusion. Over the weekend I decided to brew a hefeweizen and do a step mash. 64%. Ugh. And I'm honestly thinking it's because of the grind this time, but I don't know. My question is, how do you...

Can't remember who did this, but I remember it was on here that'd I'd seen it. Went to Lowe's. Spent $20 on a roll of reflectix insulation. Rolled it out, measured, cut, and cut slits for the handles. I did a double layer. Has a heat resistance of 180. Most of us strike generally at 160ish...

Brewed up a milk stout (5.5 gallons) and used this yeast making a 2L starter. Pitched the yeast at about 69 degrees. Sealed the 6.5 gallon bucket and placed in my ghetto swamp cooler. Lol. Airlock activity started bubbling at about the 4 hour mark. Awesome. Usually, my beers sit around 65-68...

Thinking about doing a couple pilot brews just to see how a recipe will turn out before brewing it on a bigger scale. Typically, I've been doing 5.5gal batches. So, what's a good size batch to brew? 1 gallon? What vessel of sorts should I use to ferment the beer?