Recent content by brent1395

Skip the Carared, it won't make your beer red. I know this seems impossible since it has the word "red" in it. I tried making 3 or 4 red ales of various types using Carared, but despite its name, it turned my beers amber. I kept trying it and trying it because it had the word red in it, so it...

I drank a bunch of Radlers in Germany that were pre-mixed in the bottle. But I went to some parties in Spain where people were mixing beer and lemonade on the spot. Not sure about a recipe.

I've used pretty large amounts of carared in a 3 batches, and despite the fact that it has "red" in its name, it won't make your beer red. It will make it amber. I actually get more red from regular caramel malts. It also is more malty and less sweet than other caramel malts. The best red...

Did you end up putting the cachaca in? I lived in Brazil briefly, so I drank plenty of cachaca. I think it would taste a little bizarre and harsh in a beer, but if it was going to work in something, a honey wheat ipa might be it. I'm not surprised your friends down there don't like IPAs, they...

Anymore feedback on any of these methods? I'm going to be making a hazelnut brown for the holidays. From what I've read so far, it sounds like it would be best to either infuse some in alcohol and then add at kegging, or "dry hop" with the hazelnuts. Also, what is a good amount of...

I guess it's hard to say. It's easy to tell with cold conditioning because I am drinking cold, carbonated samples daily off the keg, so it easy to notice changes. Noticing changes from longer primaries is tougher because I don't take daily samples; and the flat, warm hydrometer samples all taste...

Ok, interesting. So a related question: Would there be much of a noticeable difference in leaving a beer in primary for 4 weeks then keezer for 2 weeks, versus primary 2 weeks and keezer 4 weeks? I know it depends on the recipe/yeast and a bunch of other factors of course, I guess I am just...

I've noticed that when I put a keg in my keezer to chill, the taste continues to change quite a bit. I know part of this is a result of the inherent cold crashing that happens when the keg gets cold, part of this is a result of the carbonation process, but is the yeast still doing work as...

I've used Willamette/Amarillo/Columbus together in a Black IPA and they pair up great. I'd say you should definitely use that leftover .25 oz of Columbus for dry hopping. .25 oz is enough to add to the aroma but not overwhelm the Willamette and Amarillo. I would also consider splitting...

Welcome! Let me know if you come up with a Brahma Black or Xingu clone!

I love that yeast. Great flavor and it does make a big krausen. Only drawback is that it takes forever. I've had it take over a month to drop, but when it drops it does floc hard.

Thanks everyone. After reading these replies, I think I will add a diced habanero or two to the boil with 15 minutes left to get some flavor, then add jalapeños to the secondary to get some heat. I think I'll bake the jalapeños in the oven for a bit to sanitize them and add some roasted...

I'm going to be brewing a hot pepper beer, either a porter or stout. I want to get some pepper flavor in addition to plenty of heat. I'm thinking either serrano or habaneros, and possibly some anaheims as well to get some more pepper flavor without additional heat. Would it be better to add...

Where I live there is a coffee shop that fresh roasts their beans everyday. I just buy from them because with their roasting equipment it ends up being far superior to what I would be able to do at home. But I agree, I am spoiled by freshly roasted coffee and I hate drinking stuff that isn't...

A pound is probably too much depending on the recipe. I'm drinking on a pale ale right now that I put 15 oz in on a whim, and I wish I hadn't. It is a bit too dry and thin. I would just do 4-8 oz, if you want more ABV than that will give you then add some DME too.