Recent content by 45thparallelhopper

I've been playing with the idea of getting some of the normal roasted flavors you would get from a stout or Porter and trying to impart it into a lower srm beer style, but the tricky part is I do not want too much of the color to come through. Anyone of any ideas on how to possibly attempt or...

A really fun idea I read out of Randy Mosher's Radical Brewing was roasting steel cut oats in the oven. I'm pretty sure at 350F until they turn golden and kitchen smells like cookies. Then let sit for two weeks to reduce risk of harsh flavors from roasting. Adds a great oatmeal cookie flavor to...

I always have liked to and have had positive results with tossing .25-.50 lb of brown sugar at 30-15 minutes left in boil. Adds a unique characteristic to the beer. Usually use dark brown sugar

I'm planning a dubbel but not quite there yet. I would recommend reading, Brew Like a Monk. Good info. And on a personal note, thank you for your service an sacrifice. Stay smart and stay safe, and get home. "The object of war is not to die for your country, but to make the other bastard die...

I have two batches that are already bottled that have a similar smell, is there anyway to save it? Let it sit in bottles longer? The carboy a were in my friends basement and we live in northern Michigan, but my two batches smell and his is fine.

I have to do the unthinkable today, dump 2 batches. Fml. After my big brew day with my friend, my dunkel and porter began smelling very sour in secondary. I decided to bottle anyway just in case some aging would mellow it out. So far it is still sour taste and smell. I can't think of anyway to...

All-grain 5 gal batch Porter Recipe Pale malt 5lb 2row 5lb Chocolate .75lb Wheat .5lb Crystal-120 1lb Mt.Hood 1oz at 50min KG 1oz at 30min Saaz 1oz at 15min Unsweetened cocoa powder 4oz at 10min Fresh mint leaves at 5min London yeast -porter is still being conditioned in bottle, trying this...

I started brewing the extract kit that can with my supplies and it turned out pretty good. I would personally advise you like the others so far to step away from the coopers and get a little creative. Try making your own extract recipe, or partial mash, or AG(if you have the equipment). Variety...

Are we as a species going in reverse evolution? It seems people are becoming more dumb and lazy with each generation. Check out the movie Idiocracy, it will explain

I would personally choose either vanilla or chocolate to go with the espresso. I think having both those flavors may muddy up the overall profile you are striving for

We'll, a lot depends on what kind of levels of hop you want for your imperial version. Since you clearly need to up the grain bill to meet this goal, what IBUs are you shooting for? Or do you just to have some equivalent number in comparison to the increased grain bill?

MI: bells, founders, dragonmead, shorts IL: Great Lakes brewing, goose island, WI: new glarus

Just found this in my secondary for my mint chocolate porter. It looks stringy and I know the picture sucks. But any ideas? Still drinkable?

I wouldn't recommend boiling the coffee, you have a higher chance at getting a harsh flavor. Try cold brewing/extracting the coffee and then adding to secondary before bottling. Will give you coffee flavor without harshness from boiling for 60 mins

Is that what you were trying for? What's your grain bill?