Recent content by dansdigs

I'm cool with the % increase ;) I was looking for the effect on flavor and subtlety is what I want... thanks for the tip.

I'm thinking of adding 2 cups of Turbinado to the last 5 min of a boil for a brown ale, anyone have experience with how it will affect the flavor? I could add anohter cup, but looking for subtle molasses flavor. I'm also using 1 lb cara brown and 1/2 lb 120L crystal. Will it be too much? For 5...

Here is what I ended up with (for posterities sake): DETONATION WHEAT 6 lbs German wheat 4 lbs German pilsner 4 lbs Vienna ½ lb flaked corn ½ lb Crystal 20 1 lb rice hulls Struck at 164 Mashed at 154 for 1 hour Collected 6 gal of wort Boil 1 hr, got 5 gal to ferment 1 oz Centennial (8.7%AA)...

Good advice, what's the upper limit on IBUs you've gone with at 9 lbs wheat?

Well, I'm not sure exactly what will result! This is an experiment :) I'm shooting for a "big" wheat, slight amber cast to it (Vienna), with a bit of bread & caramel to add to the dry wheat (pilsner & crystal). I'm going to back off the corn after talking to my brew supplyer (only 1/2 lb)...

Hi Everyone, I'm concocting an "Imperial" Wheat recipe. Looking to have a dry/sweet balance with noticeable hops flavor. This is where I'm headed: 5 gallon batch 6 lbs German wheat 4 lbs German pilsner 4 lbs Vienna 1 lb flaked corn ½ lb Crystal 10 or 20 Mash @ 152 or so. OG @ 1.081 = 7.6%...

BJCP guidelines do say that brown & baltic porters are occasionally brewed with lager yeast, which is news to me, I've never had a lager one. Looks like that is a wide open field for experimentation. Maybe try an octoberfest (malty) or California strain if your fermentation temps are higher?

I started out with the idea of brewing an alt using California lager yeast, but the brew shop forgot to add the 3 0z black patent I was going to use for color. I substituted roasted malt for that, but roasted isn't really right for the style. Is this looking like a schwartzbier? A marzen? A...

Well, you know, we Yanks rush everything. Half the time you don't even get a pour to the rim of the pint. Penny trick is a good one, I'll pull that shortly. Cheers.

Go to Victors Grape Arbor in 'Burque, he'll set you straight.

Welcome - Always good to see an Irish Brother here. You don't know Richard Sullivan - aka Sully- from USA do you? Just a chance, never know. We Yanks love the Emerald Isle, you gave us Guinness after all. Slaint.

Trying to start a fight. Considering the audience (BURP)... surprised s/he didn't get one. tcan- relax... have a homebrew.

I wasn't trying to be too dogmatic with it. I want balance, and I've been digging the Styrian Goldings lately. It's really an experiment to come up with something unique. It's still fermenting a little too, might go down another 1-2 points. It tasted good at the rack...

Double Eagle Ale Brewed 7/6/2011 German Munich/Pilsner malt base with American yeast, cascade hops and a bit of wheat. Body should be heavier due to initial mash being hot. Should come out "like" an Octoberfest. 6 lbs Munich I (Wyermann) (7.1 SRM) 5 lbs Pilsner (Wyermann) (1.7 SRM) 1...

Cool. One state closer to Michigan. I grew up in Philly drinking their beers. I'll vouch for their porter, but I'm not sure all people will like it. It's less "roasty" and thick than most are used to, but I like it as an easy drinking dark. Lord Chesterfield is on the sweet/fruity side. The...