Recent content by EkieEgan

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  1. EkieEgan

    Need help with a Frootwood clone...

    I guess it all depends on the ABV you want to achieve? I said amber, but it would be a stronger amber for sure. Frootwood is 8% so I would guess shooting for a 6.5-7% beer without the sugar from the cheeries would be good? Not sure what a can of cherry puree will contribute, but I'll find out...
  2. EkieEgan

    Need help with a Frootwood clone...

    My thought was to make an Amber ale. Nothing to crazy..hop it just enough to balance. I brewed a Rauch today so it's next.
  3. EkieEgan

    Need help with a Frootwood clone...

    Same here..will take a whack at it this week or next. I'm definately going to add maple syrup to the keg. I am not anticipating a large amount either..Frootwood was not maple forward like you said. I just want to make sure it's as clear as it can be first. Certainly don't want refermentation...
  4. EkieEgan

    Help me put together a cherry ale recipe?

    I just posted about this exact same thing..I too enjoyed Frootwood and am dismayed by Founder's lack of this years release (thus far). Bummer..I have 2 bottles left from last year and that's it :( I wouldn't use pie filling..it's cherries that are basically swimming in pure sugar syrup, which...
  5. EkieEgan

    Need help with a Frootwood clone...

    Hello all, I really enjoyed Founder's Frootwood release last year. I know it's a beer that some didn't care for, but I ended up loving it. It was released last year in January and thus far, has not been released this year. I asked on FB and Founder's just said they haven't announce all of their...
  6. EkieEgan

    Advice needed on RIS..just racked

    I've done the yeast cake on Belgians before so I'm familiar..Boy I was confident that 2 packs of US-05 would have done it. On the good side is the beer really is OK. It's not too sweet. I'm thinking this one maybe did but terminal gravity or very close because of the amount of non fermentable...
  7. EkieEgan

    Advice needed on RIS..just racked

    Sounds good. It's really not as thick as I would expect. It's chunky, but I think will be OK for the Bourbon. Thanks for your help. Next time I will mash lower!
  8. EkieEgan

    Advice needed on RIS..just racked

    I mashed at 154. I should have mashed a lot lower. A beer this big would have had lots of body anyway..brain fart. Well...it's already been racked. My only option would be to add some fresh yeast, which I certainly can do. Although I brew frugally, with a beer like this, I don't worry about the...
  9. EkieEgan

    Advice needed on RIS..just racked

    I am looking for some thoughts on my RIS. I just racked it and expected a gravity to be lower than it is. I brewed in 12/29/16. Starting gravity was 1.121 and after fermentation, reads 1.044. I used 2 freshly hydrated packs of US-05..aerated well over several hours until fermentation took off...
  10. EkieEgan

    Mash Temp question with BIG RIS's

    So I did brew my RIS about 10 days ago. I mashed in at 149 and held that for 90 minutes then took almost 2 hours to sparge..long vorlauf then took my time. I didn't figure brewhouse efficiency, but I got a great gravity. I collected 7.5 gallons and boiled for 90 minutes and ended up with 1.121...
  11. EkieEgan

    What temperature do I use for priming a lager?

    I kinda figured, but I wanted to make sure. I wasn't sure if the 5 days was enough time to change it much, but again the yeast was still active cleaning up the beer so it makes perfect sense. Thanks for the info crane. I appreciate it! Can't wait until I can get lagering fridges again and go...
  12. EkieEgan

    What temperature do I use for priming a lager?

    Sorry if this was covered earlier. I couldn't find a thread. Ok, I have a "lager" that will need bottling soon. I brewed a hoppy psuedo lager on 12/18 and fermented for 18 days at 58 degrees with Saflager yeast. I have no practical way of actually lagering in my apartment so it is what it is...
  13. EkieEgan

    When to add vanilla/cocao nibs to bourbon imperial stout

    Thanks for the advice gents!
  14. EkieEgan

    When to add vanilla/cocao nibs to bourbon imperial stout

    Just looking for thoughts on when to add fresh vanilla bean and/or cocao nibs to an imperial stout. I have a 1.121 stout that is fermenting nicely and in a few weeks will transfer to my secondary and add a few bourbon soaked charred white oak sticks. When would you add the other ingredients? At...
  15. EkieEgan

    Mash Temp question with BIG RIS's

    I am curious where everyones's thoughts are on mash temps with regards to big Russian Imperials...are lower mash temps, say 148 the norm because the beer will only ferment so low anyway, thus giving a sweet, chunky body? Also, if I wanted to get to 13%, which yeast would you go with? The last...
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