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Old 12-18-2006, 05:49 AM   #11
Torchiest's Avatar
Nov 2006
Houston, TX
Posts: 1,761
Liked 8 Times on 7 Posts

Ah, okay. I was really getting my hopes up there for a second!
#48 Black Helicopter Porter #49 Pikemen Porter
Up Next:
#50 Imperious IPA
#51 Razz Buried

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Old 12-18-2006, 08:12 AM   #12
Jun 2005
Surprise, AZ.
Posts: 1,488
Liked 5 Times on 4 Posts

Originally Posted by olllllo
Bandersnatch was AZ's first brewpub and the first pub to get Guinness on tap back in the day. It closed in 2003, squeezed out by the university (ASU) and the city (Tempe).
The JoeBob and his equipment are just itchin' to find a new home to brew again.

On Tap -
  1. 3 year old Oak Aged Bourbon Porter
  2. Irish Red Rye
  3. Robust Porter
  4. Russian Imperial Stout
  5. Mirror Pond Clone dry hopped with Citra
  6. Mirror Pond Clone dry hopped with Centennial
Primary - Nada
Secondary -
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

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Old 12-19-2006, 01:03 AM   #13
Nov 2006
Boston, MA
Posts: 164

Hey, I just saw this thread, and thought I'd steal it for a second

I am also in-between batches, coming up on number three, and I was looking for some ideas. My buddies wanted to start actually making recipies, yet I still want to actually make beer that I would like .

I was hoping to take advantage of the temperature now and make a lager, hopefully on the lower end of the temperature scale, like a yeast that would work in the lower forties. I also wanted to attempt something like a Sam Adams Winter Lager, or something in that area. If anyone has attempted something like this, than can you please post a recipe for me, so that I at least have an area to get started with, and tell my friends that we have to be in so and so range to still obtain the taste I want? Thanks in advance for the help.

- Matt
"I wish it were winter so we could freeze it into ice blocks and skate on it and melt it in the spring time and drink it!"

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Old 12-27-2006, 11:12 PM   #14
olllllo's Avatar
Apr 2006
Phoenix, Arizona
Posts: 13,330
Liked 140 Times on 114 Posts

My IPA was a slow finisher, so my Christmas Day Brew Date is pushed back to Friday.

Here is the recipe I 'm going with which is essentially Cheyco's (Bale) via David_42 (Bog) via?

I subbed out some DME for the 2-row and added more brown Sugar because I'm all extract like that.

19-C American Barleywine

Kettle Volume: 2.5 gal
Volume Added: 3 gal
Size: 5.21 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 374.78 per 12.0 fl oz

Original Gravity: 1.111 (1.080 - 1.120)
Terminal Gravity: 1.028 (1.016 - 1.030)
Color: 17.3 (10.0 - 19.0)
Alcohol: 11.11% (8.0% - 12.0%)
Bitterness: 134.81 (50.0 - 120.0)

3 lbs Generic DME - Light
6 lbs Dry Extra Light
2.0 lbs Victory Malt
3.0 lbs Brown Sugar
0.75 lbs Crystal 80L
0.25 lbs Peated Malt
2.5 oz Columbus (15.0%) - added during boil, boiled 60.0 min
1.0 oz Irish Moss - added during boil, boiled 15.0 min

1.0 ea WYeast 1728 Scotish Ale
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka

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Old 12-27-2006, 11:15 PM   #15
For the love of beer!
Orfy's Avatar
Sep 2005
Cheshire, England
Posts: 11,732
Liked 98 Times on 62 Posts

I would do him "Arrogant bastard" or anything like that

Have a beer on me.

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Old 12-27-2006, 11:45 PM   #16
Sep 2006
Posts: 73

That is the coolest label I have ever seen!

Primary - Empty
Secondary - Empty
Bottled - Bullseye Pale Ale - Bavarian Beauty MKII
Drinking - Red Coat I.P.A. - Medicinal Stout
Next - Irish Red Ale? - Sierra Nevada Clone?

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