Recent content by BrewMan13

Someone literally just donated this to our brew club library. Definitely going to check it out!

Thanks man! It's not fully traditional in that I use a small amount of hops and not much in the way of "classic" gruit herbs in the beer you're thinking of. I found that using only mugwort for the bittering didn't give the results I wanted. The base beer is an imperial oatmeal stout so it can...

Brewed up my take on a Breslau-Style Schoeps beer. Love trying styles I've never done before. Missed my target OG by a bit (blaming it on all the wheat) but oh well.

Haven't posted in a bit, so here goes: kicked the kolsch over the weekend, cleaned the line, and put the Munich dunkel on. Also got a brewday in (a little behind my original schedule, but still plenty of beer on hand). Missed my target OG but oh well.

Look what you did to my boy! J/K, always look forward to your spin on things!

Most partial to the smokiest scotches, but like variety as well. Usually have a bourbon and rye choice on hand. Currently have a local bourbon and wheat (not same distillery), a couple Lagavulins, and a Laphroaig.

First brew of the year. Taking a crack at another historical style I haven't tried before, this one is a Merseburger bier. The original recipe called for an obscene amount of hops, so I cut it in half to have a more palatable beer. We'll see.

Yeah, I have a high threshhold for smoke and mine wasn't overpowering to me; I used beechwood and cherrywood smoked malts in it. Basically followed this: https://beerandbrewing.com/recipe-right-proper-skibsol/

I just finished my first crack at this style. Having no idea what it was supposed to taste, I just followed a recipe I found online. I enjoyed it well enough, most in my brewclub thought it was too smoky, and the judges at the competition I entered it in said it had virtually no smoke lol.

Racked my gruit stout to the barrel. Decided to condition the barrel with gin in hopes the botanicals with play together with the stuff in the beer. Fingers crossed...

I'm a big proponent of NOT adding your dark grains at mash out. If you have an understanding of your water chemistry and adjust as necessary for the style, and have a generally reliable process, you'll be fine. I could see maybe doing it for this particular style, and being that you're new to AG...

From last weekend; my last brewday of the year so figured I'd go out with a bang. Yes, that's a full size keg mash tun. Yes, my efficiency and other numbers took a big hit, and brewday was a nightmare in almost every way. But at the end of the day I ended up with 11 gal of my gruit-inspired...

Tried my hand at a skibsøl over the weekend. Did basically this exact recipe: https://beerandbrewing.com/recipe-right-proper-skibsol/ I made a couple dumb (but probably insignificant) mistakes, so we'll see how it turns out.

There was a comment recommending not using 1728. My experience is that I find it gives a bit of a minerally, but otherwise very clean flavor, and usually attenuates beyond the specs at lower (for an ale yeast) temps. I always wonder why I don't use it more. I wouldn't bother with carapils at all...

I love it in my oatmeal stout. Seems to me to be just a matter of warmer ferment = more esters. Most recent batch was fermented at the exact temp you mentioned, and yeah, not a lot of that characteristic. I would just go warmer.