Recent content by Brewernaut51

Definitely not too strong. It's nothing compared to other smoked malts and I've done quite a few smoked beers. Usually 30-40% is plenty with beech or cherry smoked barley but this oak smoked wheat could've easily been 100%. Id definitely go that route next time. Maybe a little acid malt to get...

I just brewed one of these for the Missing Linck contest in Cincinnati at Urban Artifact. The 100% smoked malt kind of freaked me out so I did 30% German Pils. It turned out nice but now I wish there was more smoke. Most other smoked malt comes off so strong. This stuff is nice light and mild...

...and I'm unsure what to make with them. Any suggestions? I was leaning towards a Saison or Hefe. It doesn't look like they're an IPA hop so a pound is going to give me a few batches at least. Got them for helping judge a contest at my LHBS. Talk about a double reward, homebrew samples and...

Still haven't gotten around to it. Still planning on doing it. Was just looking to see if I could get a suggestion of two.

Was curious, can you zest a banana like an orange?

;) I definitely plan on it. Just probing for ideas. There was an article in a recent BYO about "pastry beers" I'll have to revisit that.

Actually yeah, was thinking an abbey ale might be good. Something a little on the sweet side.

Saw some cream cheese extract at the store the other day and it got a cheesecake beer stuck in my head. Has anybody ever tried something like that?

That might be a neat experiment. I'm not sure where I'd ferment it though. We do have some Firkins. Maybe an airlock on it? I'm starting to think Bryggeri is right though, they'll more than likely just tell me to ditch it.

Hah, yeah. I could check there. This has just been my go to for so long. Well, if they tell me to dump it I have no problem with that. I was just curious if anyone has fiddled around with something like that.

Grand Traverse Bay Rye Whiskey Barrel Aged Dragon Slayer from Tricity Brewing. Came out so good this year it's ridiculous. I can't get enough of it.

So, I've been homebrewing for 8 years but I've just started as an assistant brewer at out local Micro. I'm generally more of a lurker than poster but I've run into some trouble. The guy who had my job before me kegged off a bourbon barrel aged belgian abbey ale over the summer. I've got three...

Cherries won't sweeten it on their own. The sugar in fruit is completely fermentable. I'd leave the recipe as is because sometimes sweetness in beer makes fruit taste more like fruit. If anything I'd say the cherries may dry it out a tad.

Yep, low temp until it gets that light brown color like the coconut on a German chocolate cake. It got a 39 in the contest my lhbs does quarterly.

That's generally how I start with my recipes. Think of a commercial beer I like and find a clone then modify if I feel like it needs it. I've been using an Old Leghumper clone to do a coconut porter. Comes out awesome.