Recent content by bovinejony

Rodger that. I guess I can only expect something different from not following the steps exactly. I will report on the finished product, but I doubt I can track down a Westvleteren 12 to compare my beer to.

Anyone opt out of the cold-fermentation step in the recipe? I am not able to keep a beer at 55C as of yet. Should I then bottle, bottle-condition, and maybe age the beer in the fridge? Or just roll with the higher-temps of fermentation and let sit for a month or so?

Brewed the traditional yesterday: Only bought 1lb of D2 candy syrup by accident. So, it will be a much lighter beer, and needs less bittering. Thus, I only boiled for 60minutes, bittering at 60min with Target hops (version of northern brewer, spicier i think, me likey), and then 1.5oz of...

Berliner weisse for me +1

2 weeks into bottle conditioning and the graff has improved significantly from 1 week. Either the increased carbonation is subduing the tartness or the tart-contributing elements have been conditioned out. I had added some spice and pumpkin to it and now notice a stronger presence of those...

Update from previous post: Similar to most posts in this thread my graff came out a tad tart and lacking a perfect level of 'sweetness'. My attempt to 'mash' pumpkin and add it to secondary was successful on one half as it did not impart any off-flavors or mouth feel, as well as providing an...

As an attempt to make an apple-pumpkin cider, I brewed a graff like recipe a month ago. I followed Brendon's recipe except for the following changes: -Used Rogue's pacman yeast (cultured from the shakespeare stout, used just because I wanted to try it out) -Added Centennial hops as per...

Was testing the gravity of my wort about a week into primary fermentation, using a bucket with a spigot, and the seal around the spigot began leaking. The only way to tighten was from the inside. It was leaking quickly so I just took the spray bottle of week old star san, soaked my arm, and...

Brewed this with a few changes, upped the carapils/wheat. Also added 1oz citra at 10min and then 1oz with the 1.5oz of mt hood at flameout. Will dry hop with the tomahawk and citra at the end of ferm. Also, used 05 yeast because, who wants to plan a brew day a week in advance? Probably the...

Just brewed this up using a cooler/BIAB method with a few changes to recipe: Used WL001 (was rescuing an old strain for a week or so and threw it in instead of US-05) LHBS didn't have amarillo or centenial so I subbed crystal and cascade for amarillo and chinook for the centennial Only added...

Hey Revvy, Just brewed the AG version of this recipe and must say the smell of the special B/choco/Victory is delicious. My wife walked in the door and said the whole apartment smelled like pumpkin/almonds (which made me smile). Looking forward to having this be a solid autumn/winter beer for...

your not screwed. My first few beers were completely not temp controlled in SoCal heat. In my experience the high temps just create a harsher beer, something that people who aim for colder temps do so to avoid. If you fermented the same wort in two different conditions, one at 60F and the other...

Hey Brew Gang, I currently brew exclusively on a stove top. I have moved to AG and have successfully boiled up to 7.5 gallons at a time on my gas stove. However, the boil on 7 gallons or so and up is quite mild, and has thus produced beers with less bitterness then I feel it should with the...

Massive Multiplayer Online Role Playing Game. Everquest, World of Warcraft etc.

1. Higher gravity beers, such as imperial stouts/IPA's or barleywines, require longer aging/conditioning times to fully develop a balanced flavor, but there's no reason why you couldn't make an equally tasty beer a few months before he arrives. As for scaling a recipe down, it is better to tweak...