Recent content by eaverycale

I ended up using the above recipe, except I switched dark Munich for plain old Munich. It may be a bit dark, but not so much as a dopplebock I think. I did a step mash or decoction, I am not entirely sure what to call it: one hour at 140, then pulled 40% and boiled for half an hour and returned...

SHMBO is working tomorrow, which means I shall be supremely bored. But I do have two nice yeastcakes which are ready to be used. And, as it happens, the homebrew club here in Central Arkansas is having a Maibock/Helles Bock contest next month. So to sip the nonsense and get to business, this is...

My experience is limited, but the best beer yet in my short career was a SMaSH ESB, Maris Otter and East Kent Goldings, yeast was WLP028. I think the yeast made all the difference, it was deceptively full of character.

My wife and I will be praying for you both, sir.

I have only been brewing since this October past, and have up to this time concentrated almost exclusively upon SMaSH Bitters. To my way of thinking, simple beers such as these offer the best opportunity for me to notice flaws in my technique, and allow me to correct these errors. So far it has...

Post-boil and before dilution, my wort gravity was literally too high to measure. My hydrometer floated on top of the sample. The volume was about a half gallon. I started fermentation at the higher end of WLP810's suggested range, at 62-64 degrees. This I left for 24 hours, and observed the...

Short version: SMaSH Barleywine is stuck at 25% attenuation. Long version: Firstly, this is my first post- I made my profile primarily to post this, actually- so hello all, I look forward to becoming part of this community. Anyway, if you are up to reading this then please relax, be patient...