Recent content by AndrewKemendo

This has been an ongoing discussion between me and my home brew shop. I have done quite a few batches now, with each being better than the last. I have been all grain since the beginning and the end result is always good. I have had no problems with alcohol content, body, head...

The Fun Crew (designated drivers) Myself and Charlie Papazian Myself and Jim Koch getting distracted as someone pushes my Girlfriend I was rather surprised at how many non-beer related (Brewers/Industry) people were at this event. I heard a lot of "man lets get drunk" or "I don't...

My girlfriend and I will be driving up to Englewood tomorrow afternoon and checking in to the Days Inn Denver Tech Center then taking the light rail to Denver, meeting up with the Alstrom Bros at the Wynkoop Brewing CO then Falling rock. http://beeradvocate.com/events/info/14393 We will...

Right on, glad to see there are other people who jumped into AG on their first beer. When I did it, my home brew shop guy told me I was odd - so I told him thanks for the complement. I don't think I'll ever try the extract either.

I ferment and condition all my beers in the Cellar, plus I like dark cavernous underground places. So Cellar Brewing was created.

I'll be there Friday evening and the Sat members session.

Brewed up my spice Christmas ale last night and accidentally grabbed my 1oz pack of Nugget instead of Cascade hops. Needless to say after a 50 min boil, its quite bitter. I sampled the wort before adding 6Oz MD, after adding MD and then after adding my spices and cooling. It was more and more...

Seems like this one would be a good sticky somewhere.

Thanks for the tips, and that podcast was helpful as well. I'll make the changes as needed.

I'm making a Christmas Ale in a week or so and have formulated a strongly spiced recipe. It's a 5 Gal AG with pale and crystal malts and a pound each of torrified wheat and flaked oats. I developed this spice mix, which I am set with, but wasn't sure about the amounts. Add .25 Cup of...

I have been reducing my mash time and mostly eliminating the protein rest period so that I could have sweeter more full bodied beers with lower ABV. I prefer a shorter mash for most of my beers now, but I suppose if you are going to make a high ABV Light lager or Ale, go for the 3 hour mash.

I was expecting a low volume but not that low. Glad to hear, I wasn't expecting any problems, but I wanted some other opinions. Its my own recipe.

First post here. Looking forward to getting some good advice as there always seems to be something that comes up. On to my question. Recipe: 8lb Pale American Malt 1 lb Torrified Wheat 1 lb Flaked Oats .5 lb Flaked Rice .5 lb Flaked Maize 1.5 oz Kent Golding Hops White Labs Ale...