Recent content by Aubie Stout

I traded PM's and even bottle swapped with O'Daniel on his Common recipe, hate that the original thread is gone. I was fond of the 24hr mash for mine. It added a HINT of sour. It was a flavor contribution that everyone could perceive, but couldn't quite tell you what it was. I'll have to go...

I started with an OG of 1.036. After a week in the secondary with a teaspoon of amylase enzyme, I am down to 1.003 (original FG before enzyme was 1.006). Should I give it another week to try and gain the extra 3 points or is it done and ready to bottle/keg? Thanks. It tastes great BTW.

I make an IPA using Nelson Sauvin that uses Pacific Gem for bittering. It makes a wonderful combination.

My brother is trying to tell me that Vanilla and Oak together will be too much vanilla. I'd appreciate your feedback on that.

Status update? I was looking to oak age a beer using a little scotch and vanilla as well. Google search turned this thread up. TIA.

After trying Stone's Anniversary IIPA, I decided to brew my own. I've used lemon verbena before in a brew, but that was during the boil. In contacting Stone, they used their lemon verbena as a dry hop stating that, "it smells more lemony than lemon does." Which is true BTW. Here's my stab...

The beers taste great. They just have little to no body. I got a brew coming up and a glass carbouy vacant. I'll try that and see what happens.

Yes, I was having these issues before. I purposely changed out my mash tun and thermometer to see if that would help. In two brews, it hasn't. I checked my hydrometer today in water and it read 1.000. It's beyond frustrating.

I haven't checked final mash temps. I'm using the standard 10 gal Igloo water cooler. As for yeast, I've used both Nottingham and Safale-05. Have same issues with both. I even went so far as to check my hydrometer in water today to see if it was off..... Would shorter mash help? I've...

I've run into this problem for the last several months and I never used to have it before. I am DRAMATICALLY blowing through my estimated FG numbers. This didn't used to happen. I was always within a point or two of my Beersmith FG target. The only recent two changes I have made are a new...

Still drinking this pale ale. Took me a while to narrow down the flavor profile, but I finally did. This beer reminds me of Sam Adams Noble Pils. Although, I do like the Sam Adams better...... Probably a good substitute for the noble hops which is strange because I love Sterling and don't...

I'm using them with Saphir hops @ 20, FWH, and dry hopping. Will advise in about 60 days.....

Just got some here in Alabama. Very nice beer! I searched hoping someone had already taken a stab at the clone.....

My LHBS was out of the hops I wanted for my pale ale so I decided to experiment. He had these in an unopened bag in the freezer. They smell fantastic and the description on the bag said they were a European attempt at Amarillo. Anyone used them before?

I used szechaun peppers in an Asian styled beer (szechaun, lemon grass, and ginger). The szechaun didn't offer a lot of flavor, but did deliver the buzz to the taste buds which enhanced the general profile of the beer IMO.