Recent content by docubus

A while back, after building a kegerator and getting a temperature controller, I decided to brew my first lager. I went with the all-grain version of the German Pilsner recipe from Brewing Classic Styles ("MyBurger"), using rehydrated S-23. On brew day, I hit all my numbers perfectly, and...

Alright, folks, I need some direction. This July, I brewed my first Flanders Red using Roselare. Everything was off to a great start, at first. I had a wicked pellicle that just kept getting bigger and badder (I named him Gerald), and I had added dregs from some of my favorite sours, just to...

I'm a seminary student concentrating my studies in church history. I've been trying to research all of the various beer styles created by monks and how they have influenced each style. Oddly enough, though, I can't find anything about a monastery brewing or commissioning a Flanders Red or Oud...

Hello, Does anyone know of any commercial Flanders Reds that are made by monks...or any that are at least commissioned by an abbey? I know this seems like an odd question, but any feedback you can give would be helpful. Thanks!

Last weekend, I made my first tripel. Although I formulated the recipe on Hopville, which predicted that the beer's color would be 6 SRM (yellow-gold), it actually ended up being about 15 SRM! Does anyone know what would have caused this? Does boiling the sugar or malt for a long period of time...

Hello everyone, I hope to brew my first Tripel in a week or so, but before I purchase the ingredients, I had a few questions related to conditioning: Most of the recipes I have seen so far call for a four-to-five-week cold conditioning period in the secondary fermentor. The problem is, I live...

That sounds like a good idea. Just 4oz would probably get lost in all of that black patent anyway. Thank you very much!

Hello everyone, I'm trying my hand at a Russian Imperial Stout that's going to give a big bourbon-vanilla flavor. I've put together an initial recipe, but I would love to get some critiques/suggestions before I drop the money on this one. Here's what I have so far: Fermentables 9.9# Dark LME...

According to your instructions, Yooper, you don't top off with water immediately? Am I reading that correctly?

I might as well give it a try!

This sounds delicious. Pardon my ignorance, but what temperature is required to ferment a weizen?

Hello everyone. This week, I will be making my first mead. I want to start out dead simple, so I worked off of a recipe/process I found online for a one gallon batch. Would you mind looking this over and giving me any suggestions? Like I said, this is my first time. Any help would be...

Whoops, sorry, I didn't see that before. Thanks!

Thanks for the help! I will probably sub the aromatic for the amber. Any thoughts on the conditioning time or a White Labs sub for WYEAST 1099?

Hello everyone. I am trying to develop my first IIPA recipe, and I was hoping for a little help from the people on the HBT forums. Any suggestions on how I can make this better? I am hoping for something similar to DFH 90, but with more citrus bite, so I started with BYO's extract DFH recipe...