Recent content by davek

I've used both molasses and brown sugar as my priming sugar with great success! But I've never used it in the brew process Sent from my iPhone using Home Brew

I brewed this for the second time a couple weeks ago and it just went into the bottles! This is one of my favorites! I see me keeping some of this around! Sent from my iPhone using Home Brew

I posted a pic early in this thread but here's another...

I brewed the extract version several months ago. Mine was a real dark reddish brown when it went into the fermenter, however it was black coming out of the bottles! It's gone now, I need to brew it again!!!

11 gallons of fat tire clone =29,874

That looks good can we get the recipe?

Old guardian by Stone brewery a kick a$$ barleywine!

While at Stone brewery they said they use a proprietary yeast made by whitelabs which is actually just down the street from the brewery. I haven't brewed this yet but I would use WLP001 since its a California ale yeast and is probably closer than the others

While at stone brewery they told me they have a proprietary yeast made by white labs (which is just down the street from the brewery) I would use WLP001 as its a California ale yeast and probably closer than the others

Here's the problem... The more time that passes while the wort is under 120 degrees and doesn't have active yeast in it the more prone it is to infection! I have pitched yeast up to about 82 degrees without adverse effects.

Always at least 60 minute boils! I've seen some recipes that call for longer but always at least 60 minutes. Also some advice on extract brewing... Get the boil going before adding extract, REMOVE FROM HEAT, add extract mix thoroughly and then start your boil again. This will prevent...

23416 + 5.5 Lemon summer ale = 23421.5

Here's a link to a water test kit http://www.todayshealthyhome.com/purtest_water_test_kits.htm#.UWGmp1fuzKc

Have you done a ph and mineral check on your well water? You can get one at Home Depot or lowes... I haven't had this problem, of course I've only brewed it once, but have tasted it all through the process and this batch is at about 6-8 weeks old now

How is it? I just returned home from 10 days in San Diego, where after touring the stone brewery I found myself drinking lots of stone products the rest of my trip! I bought the stone brewery coffee table book and there r recipes for several of their beers. I think I'm going to brew a copy of...