Search results

I doubt whether this is the root of your problem, but definitely don't use pure RO water as your brewing liquor. Especially if you're actually mashing. Personally, I like mixing spring water with distilled water; the former is generally too-mineral rich, and the latter dilutes it down to a...

More than anything, it changes our perception of the flavor. Certain subtleties are hidden by cold temperatures, as flavor and aroma uptake are subdued. There are some other minor physical changes as well; given enough time, yeast will flocculate out a little bit more and CO2 will dissolve...

This is awesome. I'd seriously consider doing it myself if I had seen this before Wednesday. Given that I get a fairly constant supply of free beer at the brewery I work at, it seems like it'd be a perfect fit:D. But starting a day late just doesn't feel right...

+5 Doppelbock =4218

Just about any music is kosher on brew day; the first thing I learned from working at a winery was that music helps the whole process go down a hell of a lot easier. When you're spending hours bottling or even when equipment breakdowns make a nightmare out of brew day, music always seems to...

Hopped vodka certainly sounds interesting. I find that hard liquor with sweet or fruity flavorings is actually less pleasant, because the sweetness clashes with the alcohol and kind of opens your palate to it too much. But I can imagine that hop aroma would actually compliment it quite...

John Palmer got me started and Dave Miller got me a little farther, but it was Greg Noonan, Basic Brewing Radio, and HBT that really opened up the entire scope of the brewing world to me. And since then it seems I've been learning a little more each day--whether actively or through osmosis--...

Made a Belgian Dark Strong Ale with plums and cinnamon. Can't wait to crack open a bottle!

Ok ok, hold the phones. Has this discussion happened already, or am I missing something? From my time here, I've discerned (and I'd venture to say that most others have, too) that Homebrewtalk's overarching narrative is highly supportive of aging beer. Hell, I get my homebrewing information...

+5 Shoo Fly Stout = 30,865.5

Username: ZehBaron

I grew up on Yuengling, and I still love the stuff. Lager is the lifeblood of southeast PA, and I hope it stays that way for a long time. Yuengling has maintained a shining example of a business model in my opinion: sincere advertising, honest perseverance, respect for tradition, and above...

Sure thing! All you need to do is get a grain bag, fill it with your specialty grains, and steep it in your brew kettle at about 150-160*F for about a half hour. Once that's done, simply pull the grain bag out, bring the wort to a boil and add your extract and hops as usual. No extra hardware...

+5 Pumpkin Ale =27,596

I'm no expert on brewing with nuts, but I believe that they contain a substantial amount of lipids, which will kill your head formation/retention and leave an oily slick on the surface of your beer. Unfortunately, I don't know what the solution to that problem is, besides just using nut...

I don't know precisely what your concept is, but your recipe looks pretty good. If it were me, though, I'd go lighter on the black patent malt. Even a half pound will impart a pretty strong burnt/bitter taste, so I'd switch it out with chocolate. Or if you're just going for color rather than...

Just racked my Belgian dark strong off of the fresh and dried plums last night. Still smells pretty green, but man, it's gonna be one heck of a winter warmer:drunk:. I can't wait to see what some cinnamon, nutmeg, and vanilla beans do to it.

I think something like a softer dunkelweizen could be interesting. I wouldn't concentrate so much on the Killian's part, but rather just focus on giving the hefe a little bit of amber color and caramel malt flavor. So maybe some caramunich (or crystal) and even a hint of carafa (or roasted...

This is pure gold:mug:. Though I gotta say, some of these look more like they were taken at a Renaissance fair...

Hey Revvy, I just saw this thread and I'd like to offer you my best wishes. You've given me helpful advice on several occasions, and I'm sure you'll continue to help new brewers without hesitation:). Keep on hangin' in there, Revvy-- you've got a hell of a brew waiting for you in 5 years:mug:.