Recent content by AaronSchalk

This was a pretty straight forward ipa. .1 oz Chinook for 60 .1 oz Cascade for 45 .1 oz Cascade for 30 .1 oz Cascade for 15 .1 oz Cascade for 5 .1 oz Cascade at flameout Primary for 3 weeks, and bottle conditioned/carbed for 3 weeks as well, so I imagine there is no lose of flavor due to...

It's brew day (self developed brown ale I'm calling Brookfield Brown), and while I wait for my 45 mintes of boiling before my next addition, I thought I'd ask a question for those who have done recipe scaling. Have you noticed proper hop characters and IBUs from small hop additions? I ask...

Awesome. Thanks everyone for your insights. I'm pulling the crystal 60 back to 5% and keeping the Special B at 5% as well. Now to get my ingredients!

I've never worked with Special B before. How much caramel/rasin/plum does it bring? I've seen some articles on it saying that over 10% really brings out the raisin which is why it's great in Belgian styles. Obviously, I'm more interested in the body and caramel it brings to the brew.

Thanks for the feedback. I've tweaked the grains bill a bit. Malticulous, you're right, I think the crystal was a bit over-kill. I'm looking at the following now: 1.100 lb American 2-Row (52.38%) 0.600 lb Maris Otter Malt (28.57%) 0.200 lb Crystal 60 (9.52%) 0.100 lb Chocolate (4.76%) 0.100 lb...

I have a handful of 1 gallon batches under my belt and wanted to develop my own recipe. I wanted to do a full bodied, American brown ale, and this is what I came up with: 0.900 lb American 2-Row (42.86%) 0.500 lb Maris Otter Malt (23.81%) 0.500 lb Crystal 60 (23.81%) 0.200 lb Special-B...

I ran into something similar with one of my pale ales and theorized that it was a combination of two things: 1. I didn't let my beer finish fermenting in primary before bottling; 2. Adding priming sugar (honey in my case) prior to the completion of fermentation at the time of bottling...

I'm wondering too if this might be swollen piece of coconut, as that was part of the recipe. Either way, it's been crashing for two days and nothing appears to have fallen. I think I'm going to pull it off for bottling and see what it tastes like. Glad to know I'm not the only one who's...

I have one gallon small batch stout that has been in primary for two weeks. I'm not moving to secondary as the recipes I'm following have it in primary for two weeks then bottle condition for two more. About 6 hours after pitching the yeast I had a very active fermentation and a semi-full head...

Hi all! I've been stalking around these forums for a bit as I've begun my brewing adventure, and I thought it about time I sign up, introduce myself, and join the conversation. My wife and I have a small place and for Christmas I received Brooklyn Brew Shop's Beer Making Book (small batch...