Recent content by haakon

530 in a russian imperial stout sounds really interesting. Can you tell me more about the flavour? I'm thinking about fortifying the stout with the rest of the bottle of rum aswell, maybe, I'm not sure.

I'm going to brew an imperial stout with lots of roasted barley and chocolate malt. I'm thinking of doing it with a twist, maybe with another type of yeast than wlp007, can anyone give advice (I'm not afraid of trying something really new) I've got a bottle of mount gay eclipse rum, maybe...

Another good point

Sounds like a great tip, thanks alot :D Crushing them should go fine and in a muslin bag, and then dip them in a star-san solution quickly before adding it to the second fermentation then, or maybe have it in the freezer for a half an hour.

Hi guys. I went to Hawai'i and visited both Maui Brewing co. and Kona. The one beer that really stuck to my tounge was the Pipeline Porter from Kona, and I tried to lure out the secret behind the great coffee taste, and the guy I talked to told me that he believed that the whole coffee beans...

Yeah, I didn't go with the brett. I fermented it with a belgian wheat yeast and added lots of honey, it came out really nice. And I made 4th place in my first ever contest, so I'm pretty happy!

I'm thinking of trying to make my very first sour ale, and first one out to test is an Amber. I want to ferment it using Brettanomyces, and maybe lactobacillus or adding lactic acid later. But I need some advice, since I've never used these strains before. I want to also add some dried fruits...