Recent content by dannyjed

I had the pleasure of meeting Randy this summer and enjoying some of his 5 Rabbit brews. The mango one was very nice. He truly is a great guy and easy to talk to.

I had the pleasure of meeting Randy this summer and enjoying some of his 5 Rabbit brews. The mango one was very nice. He truly is a great guy and easy to talk to.

I made a Blueberry Wheat beer last fall and it did the same thing. I called it "Purple Drink" and it was kinda weird drinking purple beer, but it tasted OK.

Belgian Dark Strong

A red IPA. Add just enough RB to get the color around 16 srm.

If you want the yeast to stay out of the way of the hop flavor, then you should use an american yeast like S-05.

You really have an APA going on here. You could add more Pale malt to get an OG over 1060 and rasie your IBU's to around 60 or more, then you'll be in more of the IPA range.

My wife and I made Blueberry Wine about a month ago from all the blueberies we picked around my parent's house in the UP. They live about 3 miles from Whitefish Point.

An Old Ale or Barley wine would be able to stand up to that age. Good luck on having a 21 year old appreciate it though.

My favorite fall beer is a Brown Ale. If you wanted a lower gravity version, you could go the route of an English Mild.

You could try wood.

The Upper Falls Brewey is OK at best. Marquette has three breweries now that I've heard are pretty good. I went to the brewery in Grand Marais 2 years ago as was not impressed with the beer.

I totally agree with beergolf. Drop the Munich entirely because it will take away from the Rye flavor. I made a RyePa once with Munich and I could barely taste the Rye even at 20%.

I write this because Amarillo is my favorite flavour/aroma hop in my IPA's. I just used Apollo hops for the first time recently in a Rye IPA, so I don't how it has turned out yet. I would add the Amarillo with the other two if you have it (they are hard to come by now).

save your Amarillo hops for flavour and aroma additions