Search results

nevermind... Found a few recipes for the DFH IBA with a search. Here is one: Originally Posted by RoaringBrewer View Post This is from Sam Calagione's (DFH founder) book. It's extract, but I'm sure you can convert to AG if you'd like: 10oz British amber malt 10oz Crystal 60L 8oz Chocolate...

I'm also a supporter of the blonde ale with lemon. I made one with honey malt and lemon that was a bit lighter and had more lemon flavor than sam summer but was a real crowd favorite. For the dark, I'd agree with a hoppy brown. Something similar to dogfish Indian Brown would be great -...

Thanks for the suggestions. Since I hear the notty happily bubbling away I think I'll just let it ride. So one last question - If I leave the starter in the fridge, should I leave the tin foil top on, cap it, or try to put on airlock on it? Thanks again.

From reading some other posts it looks like I either needed to give the starter more time, or it already did it's thing and I didn't notice. Any way to tell? The starters (2) I've made before both had a fair amount of krusan and/or blow off.

The batch is certainly not broken and I'm sure the nottingham will do fine. But I also don't think the starter is doing anything as there are no signs of activity. Would it show up in a gravity reading? I'd like to know if I messed up washing or storing the washed yeast... Other than that, I...

24 hours ago I made a 64oz starter at 1.050 (my gravity on the batch today is 1.054) with LME and pitched in a vial of British Ale Yeast that I washed from a previous brew. It never kicked off so I used a pack of notty instead. My question is, is there any reason to or not to add the starter...

Did the same thing (except for proofing) on my Rye Ale with SafBrew T-58. Lost about 1/4 gallon to blow off. Hoping it comes out good but I plan to leave it in for a full 2 weeks to settle out.

I thought retail would have a good price if they wanted to get rid of their thanksgiving overstock, but I haven't seen anything on sale. PelicanSky.com has their system on sale from 60 down to 50. It costs $10 to ship to me (pelican is in GA). But the same product is at target.com for $80...

I rack to fermenter currently and wouldn't mind doing that still. Good idea about the HLT. The pot also looks tall (but I don't have the dimensions) so I might have some extra space for boiling. Using a 5gal pot now I'm pretty used to the tight space...

So I've been wanting to slowly transition to AG equipment. I started about a year ago with extract batches and went to PM shortly after. I'm still using the starter equipment with a 5 gal stove top pot but did build an immersion chiller already. I thought now would be a good time to pick up...

Do you have a cooler? I've done several PM beers using one brew pot and a 3 gallon jug cooler. Heat the mash water in your brew pot. Transfer to cooler. Add grains to a large grain bag. Drop in cooler and close it up. Stir every now and again during the mash. Sparge by...

I'm in center PA. Weyerbacher is in Easton, PA so it's close by and Post Road is in NY but distributed wider than Weyerbacher. Still, it probably won't make it down to Florida. You can try one of those beer of the month clubs if you want some variety from some smaller micros not in your area...

Weyerbacher: 10 (best so far, so I'll normalize other scores on this one) DFH Punk: 8 +1 to that! But I'd slide Post Road in at 9 (like others have said). I think weyerbacher has the best combination of body and spice. Great aroma.

So after drying how do you prefer to package for freezing? Do you vacuum pack and freeze? Would a ziplock bag or press and seal work as well? I'm assuming the same thing you do for your harvest could be done when splitting up a bulk buy from hopsdirect... Thanks.

Thanks, I did already move it to about 73/74 but have not seen a change in the past 2 days. Hopefully that's all it needs and I'll give it another week there...

So I'm brewing a Belgian strong ale and I am currently at 1.032 after 4 weeks. It's a partial mash with the following grain bill: 35% 5.0# Pale Liquid Extract 21% 3.0# Vienna Malt 21% 3.0# Munich Malt Extract 7% 1.0# Aromatic Malt 7% 1.0# Special B Malt...

Make sure you have the right grains. Some of your specialty grains that require mashing might not have enough power to convert themselves. Either add 2 lbs of base malt (2-row) or get some enzymes to add. If you have a small cooler, that will hold your mash temp better, and then you can...

They don't distribute very far, but next time you are visiting Penn State head to Otto's and hope that they have their Triple D IPA on tap. "Triple D IPA Our biggest IPA ever! 75 pounds of hops and 1800 pounds of barley went into making this colossal beer. The hop varieties included...

busy weekend. bottled 5 gal spiced apfelwein with 1/2 of it carbed and 5 gal of a 'well hopped wit' for the 4th brewing 5 gal nugget IIPA (8.5%) and making a starter for 5 gal of a trappist style belgian strong ale (9.5%) to be brewed monday or tuesday. O yeah, and I just built an...

If you still want to try to make it, Sam C's "Extreme Brewing" has the recipe in there. It does call for a good bit of honey and saffron. Good luck.