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Getting back into the homebrewing game, starting with a big one. Comments and critiques very welcome. Belgian Chocolate OG - 1.080 IBU - 29 SRM - ? Yield - 5 gal. FG - 1.015 Recipe: 12.75 lb Belg 2 row 6 oz Caramel 60L 6 oz. special B 4 oz. Biscuit 8 oz. chocolate malt 1.25...

I decided to switch out the orange peel for lime peel, for a brighter citrus aroma and flavor. Aside from that, the recipe should remain as is. Brewing tomorrow, any opinions or warnings or thoughts?

Saffron Citrus Wheat Beer: 4lb 2 row 4lb white wheat 1.0 oz Wilamette 60 min 3.0 oz orange peel at flameout 1.0 oz saffron at secondary Wyeast 3942 belgian wheat mash @ 152 60 min primary @ 72 OG 1.043 est FG 1.011 est ABV 4.1 IBUs 17.63 SRM 3.76 Note: I believe...

Dark Shoals Brewing. Triton Brewing Company. Spinnaker Brewing. Sunken Grotto Brewing -- Come and drink like a fish. Horatio's Homebrew.

Sorry, put me in the "nitpick" camp. I prefer a well-balanced beer over a hoppy or malty beer. The numbers may all vary, but if it has a nice balance to it, the numbers don't really matter. Didn't vote.

Thanks Zabuza!

Bump?

We went to a Muscadine Grape Festival over the weekend, and brought home a super-score: 5 lb Supreme Muscadines 4 lb Noble Muscadines They're both purple grapes -- the Supremes are huge and really sweet. The Nobles are smaller and not quite as sweet, but still fairly sweet, all things...

Great, thanks!

I've got this going in primary right now -- about a week away from strawberries. I plan on racking it into a secondary vessel with the strawberries. But you mention that you removed the strawberries before cold crashing. To clarify, you moved the brew to tertiary, leaving the strawberries...

I would love to hear more about this! I'm still just a bottler, but kegging is definitely something I want to do in the future. Count me in!

I might be interested, if it was unique enough to warrant special treatment. As for what to use -- I've only done 2 batches so far, so most everything is going to be new to me.

I haven't really thought about nibs versus powder. I used powder last time, and thought it turned out well. Are nibs better than the powder? Do they give a better flavor?

Thanks for the feedback. I am basing this recipe off of a PM I did a while ago. In that batch, my base was Amber LME, with roasted malts to porter-ize it. I read somewhere that, although amber LME can differ from company to company and their precise ingredients are unknown, a good rule of...

Hey, Howyadoin', 'sup. I'm trying to do a economical (read, inexpensive) chocolate porter. Here's what I've come up with (using beertarget for my calcs). Any and all suggestions definitely welcome. Thanks in advance! 5 Gal Batch OG: 1.062 FG: 1.016 IBU's: 31.8 SRM: 43.5...

Some ideas on this thread sound really good! In addition to the ones I've heard, I'd add: 1. Pizza dough made with spent grains from certain batches. And the pizza would be paired with those batches of beer. 2. Homebrew classes and tours of the brewery (assuming brewery is attached to...

Yeah, I'm with the majority on this one. Bad move by OP, both in trying to dodge paying for what (s)he got for free, and in trying to smear AHS's rep on this forum. And yeah, there's no way (s)he'll come back to this thread.

A very real possibility. I just wanted to make sure I'd made a mistake. Thanks!

Sorry, forgot to say. It was a 1 gal. batch.

OK, I just gave this a go. 3 lbs. of pure unfiltered crystallized honey. Added some water initially to offset the lack of liquid in the crystallized honey. Cooked it for 30 minutes, it was definitely cooked and done. Quite pungent, honestly. Mixed it into a fermenter, let it cool down...