Search results

I'm in Mechanicville but I work in Albany. Have been attending the Albany Brew Crafters meetings for the last year and a half. We meet the second Wednesday of every month, next meeting is this coming Wednesday.

Correct, so you'll end up with a thinner body but it's usually better for higher ABV versions of beers that are supposed to have medium bodies. Personally I even like my normal Marzens with a light body.

Definitely some great recommendations in this thread. If it was me, I would also mash super low, 146.

With 3711 the fermentation temperature will determine the amount of that pepper flavor you get. Start your fermentation lower next time, like 65, and let it rise by 2 degrees every day until you reach 75 then just let it cruise and do whatever it wants.

Frankly it looks good to me unless you want some crust-like character in which case I would add some Victory malt, maybe .5lbs to 1lb. I think the pumpkin roasting will take more than 30 minutes (or at least it should); 400 degrees and make sure you turn/stir it and if you burn the edges just...

It's ok to go with a 90 minute mash but consider mashing your dark grains later if you're going to do that. Personally I'd mash the 2-row by itself lower, 148, for 45 minutes and then add the dark grains for the last 15 minutes. I also like adding a pound of Belgian dark candi sugar.

Schmaltz RIPA and Hop Manna plus some cucumber saison homebrew. The RIPA was really good at first but was too cloying and sweet once the temperature went up. The Hop Manna smelled amazing but I have the same complaint about the sweetness/cloying mouthfeel. The cucumber saison is excellent but I...

I hate to say it but it's time to start brewing my fall beers so I went out and got everything I need for my second attempt at an Oktoberfest. Looking to brew on Sunday as long as the weather is good; it might be a fall beer but I refuse to brew inside at this point. Brewing the Oktobourbon...

I don't have a huge kettle but I can handle a good 10-12 lbs. of grain. My question is, is there anything wrong with doing two mashes in a row? So if I had 20 lbs of grain and I wanted to break it into two 10 lb. mashes I would basically hit my mash temp, mash in the first 10 lbs., maintain...

Planning a brewing marathon for tomorrow, five 5 gallon batches. They're all for a competition I'm entering in June. An APA, Black IPA, Pilsner, Belgium Strong Ale and a Porter.

Brewed this on Saturday but I had to make some changes to the hops based on what was available at my LHBS. It ended up having an O.G. of 1.090 and today it was down to 1.021 so I'm planning to move it to secondary this weekend most likely.

I'm curious about that too, does that just mean all of the zest you can get from one whole grapefruit?

The cheapest place that I could find was a fire extinguisher place in an industrial area.

Brewed this recipe today, my first partial mash so I'm pretty excited.

This would be awesome, hope I get one.

Just kegged my first IPA last night, gotta go out an get a mesh pouch for dry hopping this one.

Brewing the AHS Lemon Wheat and IPA this weekend!

This worries me because I have two Oatmeal Stouts fermenting right now and both of them used steeped oats. The first I bought an Irish Stout recipe from my local LHBS and they told me to buy a pound of oats and steep them in a separate grain bag/sock. The second I bought an Oatmeal Stout...