jtakacs
Well-Known Member
wait, full already? i'd love to do the ginger IPA... are the names the ones that have it already?
The more I read this thread, the more I wish I was involved. This was fun last year!
wait, full already? i'd love to do the ginger IPA... are the names the ones that have it already?
biochemedic said:Yes...I will start keeping a list of "alternates"...
sfrisby said:I will be doing something similar. I brew a gingerbread porter every year. With needing a second batch for this, I intend to experiment a little and mix and match to everyone.
Also Pirate, if you have access to BYO, the most recent has a big article on Tripples that may interest you.
Brewing the spiced bourbon stout base today, have all the spices needed for it. Have to still buy the vodka and bourbon to mix in as well. I am going to go with high quality for both, and add in a bit more bourbon than the recipe states.
Also Pirate, if you have access to BYO, the most recent has a big article on Tripples that may interest you.
RedBeard1 said:Been thinking about the Honey Ginger IPA.The recipe says to ad 2lbs of honey to the secondary. Adding sugar at that point would just restart fermentation. Why not just add it to the primary?
biochemedic said:I do a couple of beers (vanilla porter, rye pale ale) using bourbon soaked oak chips, and I would say that bourbon is a pretty readily recognized flavor in beer, at least to me. I'd add incrementally to be sure you don't overshoot what you're looking for in flavor.
We're still looking for a last brewer to do the Juniper Rye Bock.....
Its for flavor, and you are correct that it will kick up fermentation activity ...but it wont restart it as it will still be going when you add it. Think of the honey like hopes...you sometimes add it incrementally to give a different flavor profile than it would have if all added at once.
Oh, and also the book "Brew Like A Monk" is an awesome resource regarding Belgian brews...
Hah! GMTA, I guess. Actually, I found the book to be more an homage to Belgian brewing history and relatively lacking in specific brewing info... however, the first things I did after volunteering for this were to listen to The Jamil Shows on Belgian ales and re-read the Chapter on Dubbels, Tripels, etc. in BLAM.
I'm excited about this whole experiment & the exchange. I decided to go with 3711 & wlp500, as indicated, and chose 530 for my third yeast. It should be fascinating to see what difference the yeast alone will make in these beers. I'll be brewing Monday or Tuesday, depending on my schedule.
Clanchief said:I actually have to respectfully disagree with you on Brew Like a Monk. Being a big Belgian Ale guy, I found the book really helpful in understanding what makes those phenomenal beers what they are. They discuss their water chemistry, a little bit about recipe formulation, but the biggest piece is understanding the methodology behind them, which the book goes into in good detail.
I can do the juniper rye bock, but I see that watersr has expressed interest before I did...so If he doesnt want it I'll take it.
dgez said:Who did the JRB last year? I'd like to get some pointers because brewing this type of beer is outside my comfort zone.
BTW, does anyone know where I can get juniper branches online? There is a bunch of juniper around where I live, but its not wild, so I dont know if its been sprayed.
I think I remember you telling me you have this book, right? If not, let me know and I'll send you all the details of the recipe.
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