Recent content by Brewratt

King Street Stout, and while it's not quite a micro, I just stocked my cellar with this years Alaskan Smoked Porter

The Restaurants and hotels outside Denali National Park call Blue Moon and Killians "microbrews" and charge a dollar more for them; only one place up there actually carries Denali Brewery beer. Then again, in Anchorage you can go to almost any Liquor store and get a growler of beer that was...

Just giving an update on this one, finally found my app. the Beersmith app is WONDERFUL!!! and totally worth the money. I'm eagerly awaiting the upgraded version, so I can modify my recipes on my phone in the store, based on what they have on hand.

Oh! and I found a new one... Sage - Some antimicrobial/antiseptic properties Needs to be "dry-hopped" to access the volatile oils, as these won't dilute without alcohol.

Thanks for that list, I know that the first four are regularly associated with Gruit. I did some brief research into all of the ones you listed and included what I found bellow. On the issue of Yarrow, that's actually one of the more benign of the traditional herbs used in Gruit: it's known to...

Any Homebrewers/Beer Enthusiasts in Anchorage NOT members of the GNBC yet? We're coming up on the best time to join, our Members Only party in January (just prior to the GABBF) is one of the best beer related parties of the year.

Sound really good. Set a few bottles up for... well... years. Smoked porter is one of those amazing beers that changes while it ages. In about 4-5 years the smoke character should come firmly to the forefront (not like a Rauchbeir, but more than before). Then around 8 years, it falls WAY back...

Ancho chilis are dried Poblanos, not a lot of heat, but if you open a fresh pepper, and score the inner membrane you'll probably get a lot of the nice fruitiness of the chili (that's what I use poblanos for in cooking) including the seeds will give you heat. Ancho chilis have a bit more heat...

Does anyone have a list, or could we create one, of the herbs that can be used in beer as a substitute for the preservative qualities of hops? And how they are utilized to best access these properties. So far I know Yarrow has all of the antimicrobial/antiseptic qualities of hops, and that...

Does anyone have a list, or could we create one, of the herbs that can be used in beer as a substitute for the preservative qualities of hops? And how they are utilized to best access these properties. So far I know Yarrow has all of the antimicrobial/antiseptic qualities of hops, and that...

To combat extract "twang" I start with a bit of DME (1-2 lbs) then add the LME in the last 20 mins of the boil. However, what you're talking about almost sounds like it was sunstruck. I have a problem with that in the summer if I forget to cover my beer.

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Packer Fermenting: Razor Wit Bottling: Matanuska Wildberry Drinking: As American As... Ale

The only time I use a secondary is if there's something I want to add or take away. For instance, the raspberries in my Matanuska Wildberry Ale only stay in the beer for a week, then I rack the beer into the secondary.

I'd rather reach a state of inebriation via a sledgehammer than drink anything commonly sold as a "forty". Additionally you did state a good time to drink Bud, a hot day if the beer is icy cold (and you don't have any lager homebrew.) Fermenting: Razor Wit Bottling: Matanuska Wildberry...