Search results

Base: Weyermann Pale Ale Crystal: Caraaroma Specialty: Flaked Barley Hops: East Kent Goldings Yeast: Nottingham

I could use some of that! :)

I keep a 12" crowbar on my desk at the office. It has only two purposes; open my bottles of beer, and the occasional shake at the people wandering into my office, asking me to fix their computers. I'm the calm and quiet IT guy. :)

Pitch at 68; shake the hell out of the fermentation bucket and sprinkle the yeast over the wort. Ferment at 60°F for 72 hours, and 68°F for the rest (I normally bottle after ten days in primary). Single infusion, medium body (154°F for an hour), no mash out.

No experience of Munich Wheat personally, nor any liquid yeasts for that matter. But I'd like to share my experience of WB-06, and tasting of same recipe using the Danstar yeast. I've tasted a hefe made with Munic, and basically, it screamed "bananas!" at me, aroma and taste. Rather clear, too...

There's an excellent thread on yeast washing right at top in this forum: https://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/ If I'm not planning on moving to secondary or bottling the same day I'm brewing, I wash my yeast. 7 to 10 days without a starter, kept in the fridge. I've...

I say, give it a try. In fact, I wouldn't even bother washing - just dump your stout on top of the yeast cake. Judging from own experience, of course. I'm sure more experienced brewers here will chime in with some solid facts and better advice. :)

Yeah, I really enjoy the Aecht Schlenkerla Rauchbier Marzen myself, but as mentioned before, I doubt most of my Heineken and Carlsberg quaffing buddies would. Trying to ease them into more complex and, in my opinion, better beers, so I don't want to overwhelm them, yet without entirely...

Thank you all, for at least assuring me that I'm not way off. Playing by ear with the BJCP style guide as a reference isn't really straight forward. The CaraPils I decided to add for hopefully, a slightly more mouthfeel and head retention. Perhaps wheat malt would be just as good?

I have tasted rauchbier made of 100% smoked malt, and absolutely loved it. I fear some of my friends wouldn't, so I've been toying around until I came up with this recipe. My aim is a slightly malty beer, but with a obvious, yet tolerable smoke. The roasted barley I threw in for coloring. I...

Welcome, and hoppy brewing to ye! :)

Oh, but I already did! The times that I'm not actually brewing, I'm either thinking up recipes or trying to figure out how some random things at the stores might be of use to me. Well, or reading HBT. :o

I hail from Iceland, and didn't get into brewing 'til early August this year. My first two batches were made from unhopped extracts ordered from the US (the two HBS around here only sell some of the tools, Cooper's kits and such); a braggot and some other stuff I made using the rest of the stuff...

You are quite correct. I've found that 30 IBU is a pretty good value for most people I know, but I've had some success with slightly higher values as well. I'm just trying to teach those Bud and Carlsberg drinking bastards to appreciate a good beer, and that there's more to it than getting...

Thanks, I didn't realise until now that was my first post. Yet I've read about every fourth thread here since I joined, by my guessing. Anyway, I didn't want to max out the hops in this one, as I'd like to be able to offer it to some friends as well - most of which that couldn't even tell a...

What do you think of this one? Recipe Specifications -------------------------- Batch Size: 18,93 L Boil Size: 22,71 L Estimated OG: 1,064 SG Estimated Color: 11,7 SRM Estimated IBU: 50,3 IBU Brewhouse Efficiency: 75,00 % Boil Time: 60 Minutes Ingredients: ------------ Amount...