Search results

I make a pale ale with Summit and Palisade that is one of my favorites. This is what I would do 30IBU Summit for Bittering 60min .5 oz of Citra, Columbus, and Summit for 10min

This is a great link about home roasting malts. http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/

I'm also a farmer, and with wheat harvest approaching, I was thinking about brewing some all wheat 'beer' with unmalted HRWW straight out of the field. A grain to glass type of thing. I have some amylase purchased already. Anyone have any experience or advice? I'm of the opinion that using...

I just made an APA with Summit and it was delicious. There was a hint or onion garlic, but not enough to bother anything. It does have quite the orange/grapefruit character. Hop schedule .5 oz Summit 60 min .5 oz Summit 10 min 1 oz Palisade 10 min

THANK YOU. My brand new dual regulator had one regulator that was creeping up to 50+ and this fixed it.

I bought a half pound of them and have been very pleased. I have not used them in a single hop recipe, but I can definitely say they contribute a very floral flavor/aroma that is excellent with a citrus hop like cascade.

I've done it and didn't have any issues. It is a common practice among some homebrewers. I have also heard LHBS staff try to sell me another pack of yeast because I was doing a 6 gallon batch instead of 5. That kind of salesmanship really irritates me.

looks good. Which yeast are you planning on using? I just made a brown with WLP005 British Ale...and it is good, but there is definitely an English character.

Free State Oatmeal Stout. Located in Lawrence, KS and they just started bottling this year.

Adam, To add orange flavor to beer you should zest a few oranges (i am guessing 2-4, but don't know maybe someone else has more experience with that) and add them to the boil for the last 5-15 min. There should be little risk of contamination because they were boiled. Many fruits and juices...

Hallertau or Tettnanger are also good wheat beer hops. I would recommend US-05 for the yeast, it is very clean/neutral. There are other yeasts that would give more wheat character, maybe someone else can help you with that if that is what you want.

I should have said that I won't use them for an amble ale again and will use them less in general than I have before.

60 for bittering 10 or 5 for flavor/aroma.

Cascade and Palisade are a great combination that will give a smoother flavor (floral and citrus) than just the cascades alone. I like to use about 1 pound caramel, and 1 pound munich in my amber ales. Not sure what the roasted barley will do in this style, or how much difference adding at the...

Update. The 1007 was very good as well. It finished sweeter and smoother with less accentuation of the melanoidins.

I went with the 1084 and 1007 due to time constraints and I'm not a fan of overly sweet beers. The 1007 was really slow fermenting and flocculating, I would not use it if in a time pinch. It has only been bottled a few days, so I haven't got to try it yet. The 1084 tastes really good, lots...

I'm looking for feedback on this recipe. It is basically my pale ale recipe with a few additional specialty grains. I've never used extra special malt (special B) before, but I thought it would add to the complexity of the malt flavors. I'm not sure how much of it to use. I used .5 lb...

I've used it once, and it was a vigorous one. I didn't notice any sulfur, but I got really high attenuation..final gravity was 1.004.

I've read some threads about people trying this, but would like to hear a little more about how the beer turned out with it. Anyone tried it? I know....very low flocculation, but how about the flavor profile and attn?

I'm not a fan of that yeast at all. In my opinion it is well worth it to spend the extra money and get a good liquid ale strain. Here are some options. Wyeast 1007 mod attn..accentuates malt Wyeast 1084-WLP004 mod/low attn. Wyeast 1338-WLP011 very low attenuation..would leave beer very...