Recent content by beermonger310

Yeah, I thought it would be kinda interesting to see if it imparted its color and nutty taste to maybe a normally lighter colored ale. Purple beer would be kinda cool.

Anybody know how I could use Asian sticky black rice in a beer recipe? It's mainly used in desserts in Asia and is one of my favorite types of rice. I saw it on the shelf of my local Asian supermart and thought "why not brew with this?" Specifically, it's Kotashima brand Sticky Black Rice. I...

i think it actually is quite a well balanced beer. doesn't always have to be all about crazy over the top hops. this is hoppy. and malty. yum.

just tried buffalo belgian stout, anybody have a clone or a recipe for a belgian stout?

anybody try to brew a soba based ale like Rogue's Morimoto Soba Ale or Morimoto Black Obi? i love those beers. also where might one procure soba/buckwheat in non-noodle form, preferably pre-malted?

hmm.. will let you guys know what happens i guess. it smells great at least.

anybody ever tried making a cider using trappist yeast? i'd be interested on how yours turned out since i just threw 4 gallons of apple juice over a trappist yeast cake. thanks.

thanks for the advice. i think we'll try all of them. i think we've probably been to greedy trying to get the last bits of beer off the trub. also i bet if we kept them in the primary longer, we wouldn't get the 1-2" yeast cake that has been common in our secondary. again, much obliged.

last couple batches we've had a TON of yeast in our bottles. so much so that we get a ton of little floaties when we pour. are we being to greedy when transferring the beer from the secondary and getting too much yeast from the bottom?

hi guys. this is my first post but have been reading the boards for a while. my buddy and i tried something kinda weird yesterday and wanted to see if any of you had tried something similar. if you have, how did it turn out? we had just finished transferring a Chimay blue clone from the...