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Hi all, I'm trying out a new recipe that I'm stoked about, but not quite sure about the next step --- which is "bottling" in two party pigs. The recipe is an Old Ale brewed with S-04 and B. clausenii. The B. clausenii had already produced a fantastic, over-ripe tropical fruit character after...

Hi all, I'm starting to think about my next batch, and had an idea: what use might bread have as a deliberate adjunct? What got me thinking of this is that I've a mind to try to make a smoked Baltic porter and, in the past, I've always been disappointed with smoked malts. The flavor they...

Hey homebrewers, I've just branched from homebrewing into kombucha brewing and have been struck by an idea: kombucha seems to have some similar flavor characteristics to oud bruins. I'm wondering about the possibility of using a kombucha SCOBY + tea to produce a pseudo oud bruin. Any ideas...

Hey all, I'm thinking through an experiment, and wonder if any others have tried it. I've now successfully malted my own grain several times, but the drying of it is a pain in the neck. Lo and behold, I found out that green malt has higher diastatic power than dried malt. So, here's my...

Hi all, I'm trying to research the use of b. claussenii for conditioning a big beer, a la some of the old, British imperial stouts and old ales. Has anyone done this? My hope is to add a slowly growing, smokey funkiness to an RIS that I'll condition and serve from a party pig starting this...

A quick follow up: I found one resource that sounds pretty good, but I've no experience with it, so, comments? :) http://www.northernbrewer.com/documentation/AdvancedBottleConditioning.pdf

Hey folks, I'm getting ready to brew my annual RIS, a project I took on starting 3 or 4 yrs ago with my father-in-law. Every year I try a variation (cold brewed coffee yr 1, toasted cherry wood + cocoa nibs + dried chipotles yr 2, last yr. chicory). This year, I'm thinking of drawing...

Thanks, folks!

Thanks. A followup question: were I to buy Munich malt rather than rauchmalt, and I were to cold-smoke it, would it denature the enzymes to the point where they couldn't self-convert? It occurs to me I could get around my problem by just smoking Munich malt. Has anyone tried this? (I've smoked...

Hey all, I'm about to venture for my first time into the wonderful world of lagers, having had lots of success with ales in the past, and several weeks of solidly cold-but-not-frozen weather coming up here in the Inland Empire. Baltic Porter is my aim, a significantly smoked one. However...

Great! So, temps now over here are about 40 at night and 55-60 during the day. I've got a detached garage, very shed-like. Anything I should watch out for when things go on to the colder end in December? Should I start next week, or wait til early November, when things are stabalizing more in...

Hey all, I'm thinking about brewing my first ever lager, which, I hope, will be something of a darker brew --- maybe a baltic porter. I've had lots of success with ales in the past, including some fairly involved brews (all-grain imperial stouts, belgian quads, etc.). I haven't branched into...

Hey all, I'm brewing my annual RIS, this time to try cocoa nips, chicory and coffee in secondary. My plan right now is to try the following amounts in about 4 gallons: 4 oz cocoa nibs (2 roasted, 2 raw) 1 oz chicory 2 oz dark roast coffee The backbone of the stout, which is now in...

Hi all, I'm planning to make a dark beer, similiar perhaps to an Ebulum, using dried haws as an ingredient. Problem is, I can't find any hints on how to do this. Haw wine has recipes, but beer? Anyway, thoughts? The wine recipes suggest blanching 4 oz haws per gal of water, or 3 oz for 5 gal...

OK! I've now given these an early (for an impy) tasting, as has my father-in-law, and here's the overall assessment: This is a damn good beer! It's difficult for me to tell precisely because I am fairly new to using wood in aging beers and totally new to cocoa nibs, but my sense is that...

A quick update: The whole thing is now in secondary. The first batch of wood chips came our all black and charcoal like, but I made up a second, toasted at a lower temperature, and the results were wonderful! Strong vanilla, some spice. It'll merge well with the cocoa nibs and the chipotle...

Hi folks, I'm trying an experiment and thought I'd post my notes here as things develop. My father-in-law and I have an awesome clone recipe that has never failed us for Great Divide's Yeti. This time around, I've tweaked it in a few directions, two of them being: 1) It will have about...

Hi all, Last year around this time I made a quad / old ale using one of White Labs Belgian strains. This year, I decided to remake it because my father-in-law and I liked the old one so much.....but the results are shockingly different, despite precautions. In short, last year primary quit...

Thanks! That's really helpful!

Hey folks, So, after having a really good experience brewing a Belgian Dark Strong last year, I'm approaching another, this time tweaking it in a couple ways that I'm anticipating could make for a stuck fermentation if I'm not careful. I was wondering if people would weigh in with...