Search results

Woops - I forgot to tell you the 5 peppers was only for 2.5 galons. (I split the batch in case the chili stout did not turn out). So - I would use ten peppers for the complete 5 gallons.

It feremented in Primary a month and then I moved it to secondary and started with three diced peppers. I tasted the next day and it was not as hot as I wanted so I diced two more peppers and put them in. The next day I tasted it and it was right where I wanted it. I racked it off the peppers...

OK - I brewed a beer with a base of Youngs Double Chocolate Stout and after moving it to secondary I added 1tsp of chocolate extract and 5 red very hot peppers. I thought they were serrano but these were fatter and red. Bigger than a jalapeno pepper - and hotter!!! They were actuallyt next to...

Here is a recipe for an Imperial Nut Brown Ale Clone (Tommyknocker). It uses almost 10.5 ounces of Maple Syrup. Tommyknockers Imperial Nut Brown Ale 5 gallon extract with grain OG=1.080 FG=1.019 IBU=50 SRM=32 ABV=7.9% Ingredients 2.4 lbs. Muntons Light dried malt extract 6lbs Coopers...

You should order new poppets - you can get them at you LHBS or online. I had the opposite problem of you where I could not get the poppet to lock back in. My LHBS told me they dont need to lock back in because they are meant to sit on top of the tube. He told me they will lock back in when...

Tommyknocker Brewery - Idaho Springs, CO. Great Imperial Nut Brown Ale and they usually have some on tap that they don't distribute.

I brewed a Belgian Strong Ale and it took over a year for it to mellow. I had the strong Alcohol taste also. Belgians need to age - a long time. I am keeping a six pack and will check it in 18 months.

+1 on this !! To me AG is a lot easier than extract with grains and PM. The grain does all the work for you.

I brew a vanilla bourbon winter ale (recipe is on this site). I did exactly what you did except I soaked the vanilla bean and oak chips in bourbon during primary fermentation. I also added some good vanilla extract to it. I then moved to secondary and threw that concoction in. The vanilla is...

I had a Cream Ale that made it difficult to open the door to the room where it was fermenting. All is good - Its just the yeast. The first time SWMBO got a wiff of it she wanted me to throw it out. It turned out to be one of her favorites.

ok - before Revvy slaps my head for me - I finally found the answer here: https://www.homebrewtalk.com/f39/2nd-batch-carb-probs-156171/ Thanks and I apologize for posting a stupid question. :cross:

Hello I brewed a Belgian Strong Ale on 10/31/2009. After primary fermentation was complete I transferred to secondary and let it sit for 2.5 months to January 16. I then bottled it to 12 oz bottles and and used Coopers Carb tabs, one per bottle as directed. After two weeks I tested a...

Folklore and History of Bee Balm The red variety is commonly known as Oswego Tea. It was used by colonists in place of English Tea after the Boston Tea Party, when they threw the English tea in the harbor to protest the high taxes imposed on it by the British. Read More about Oswego Tea.

welp - nope - bergamot is an orange. But.... bee balm tastes and smells a lot like it - wonder if that can be used?? Experimentation time - woo hoo!!!

isn't bergamot Bee Balm (Monarda) Leaves ??

I brewed this ale from the recipe that is on this site under specialty beers. I want to know if anyone else has brewed this ale and what did you think about it?

My first batch 14,938+5=14,943

Thanks for your quick reply Revvy So 68 to 70 degrees in a dark area is fine? I read something the other day that said beer does not age well and it will spoil. That scared me.

Hello All I thought I knew the the answer to this question. I currently have seven styles of brew either in bottle, Primary or secondary. I also have a Kegging system ( 2 corny kegs) and kegerator (fridge conversion). I am still bottling many of the beers I brew because I want to give...

Check this site out - http://webspace.webring.com/people/ms/sirleslie/Customize/CustomizeCoopers.html I have used it a few times. If using brewing method 3 I dont suggest boiling the grains. I just steepeed them at 155 degrees for about 30 minutes, sparged and then boiled the wort for 30...