Search results

So I've used brun water countless times in the past. However, I feel like the estimated mash ph for this brown porter isn't making sense right now. Here is my grain bill. 10 lbs 5.0 oz Golden Promise (Simpsons) (2.0 SRM) Grain 1 81.3 % 1 lbs Pale Chocolate (225.0 SRM) Grain 2 7.9 % 12.0 oz...

I get bacon or smoke out of some Brett beers. Could possibly just be part of the yeast character

Sounds like your aiming for a scotch ale with your flavors. Do some googling of other scotch ale recipes and tweak it to your liking. I'd recommend adding the syrup a couple days into the fermentor straight into the primary. I've had good luck maintaining some maple flavor with that. Sure the...

Nah I'm not interested in distilling. I just know this is a crazy idea and was interested in taking it even further. I know it will probably taste like crap but it's just an experiment trying to blow through the bag. We'll see what happens.

Soooo I have a bag of briess flaked corn I'd like to cruise through and was thinking about doing an out there experiment. I was thinking about mashing with 100% flaked corn. I was going to use amylase enzyme as well. Would this be a possibility. Also, I've never done much with freeze...

My dry hopped beers always have an inch of hop sludge sitting on top of it. Just siphon under it.

I really got my entire NEIPA technique from the thread in the recipe section. Awesome info there. I generally keep the base recipe the same and play around with different hop combos.

Made this with Dennys Favorite and it was great

Frootwood! Cherry ale aged in maple syrup bourbon barrels (Same as CBS). Surprisingly good. Wasn't a fan of Lizard of Koz, literarily tasted like blueberry cough syrup so I was nervous about another fruit barrel aged beer. But this is nice

2015 Blushing Monk. Had it when it was first released and it's improved a ton. No more alcohol heat.

@catdaddy66 Does the honey need to be sanitized or can it go straight into the fermentor? I was thinking about going almost braggot levels (toward 40 %)

So at the Founders cellar raid last year I had a one time beer they did called barrel aged honey stuff. Really one of the best dessert beers I've ever had. Very sweet so I can see how it would be off putting to some but I thought it was amazing. It was a light honey ale aged in bourbon oak...

Drink around the world at Epcot. Just stop at all the stands in every land. If you go to the boardwalk Big River Grille and Brewing Works is awesome.

Or any other requests from Michigan. Frootwood is the new backstage beer from founders. Cherry ale aged in maple syrup bourbon barrels. Would like some of the harder to find IPAs (Pliney, Heady, etc) or possibly stouts.

Edit

+1 to the SMaSH for sure if you're looking to figure out your tastes. Some of the best beers (and smoothest drinking beers) I've ever made I've been smash beers. If you're able to lager that's another route if you want something super light. Pilsner malt and some hops just to bitter.

A enjoyed it and the keg went fast. I definitely got a good amount of citrus from the eldorado and it even added some candy dried fruit sweetness. I really think el dorado requires another hop to pair with it though to really make it pop.

What do you think? Added vanilla beans a week ago. About to keg and looks like this right now. The flash makes it stand out way more than it actually is. Can only see the oil slick look to it when the light hits it right but still had me nervous. Tastes great at the moment

I brewed a stout that I want to mix with tart cherry juice concentrate. I was going to rack 2.5 gallons onto 8oz of juice. How long should this sit before it's ready to bottle?

Anyone ever get a very faint oil look on top of their brew when using vanilla beans?