Recent content by IamSauce4

1634.5 + 5 = 1639.5 Debuted at our Yule party with a hoppy Brown ale. Brought in a ton of compliments. Inflated our brewer egos :tank:

I was brewing at my parents place the day after Christmas. I didn't have a wort chiller or all that much ice. Fortunately, mother nature offered an alternative. I'm sure this is nothing knew for you Minnesotan brewers, but playing in the snow with our boiling wort was a blast! I didn't...

beeinsnow

beerinsnow2

Biere De Garde brewed during the 2010 December blizzard.

My face is imploding thinking about that much hops.

This recipe makes me happy :) I made ginger ale the other day, and all my friends were shocked it didn't have any alcohol in it. Maybe I'll make this and really blow their minds :)

Also, I enjoyed the reads on food pairings in your signature.

This might be a dumb question, but will this taste like rye bread or does rye malt produce it's own unique taste? I tried the Blue Point Rastafar Rye and it didn't taste very very much like rye or maybe my palette isn't refined enough to pick it out. Is there a commercial brand you could...

Would love to know how this turned out. I'm feeling inspired :)

Damn, beaten to the punch :( I can still dream of becoming a sweetener magnate ;)

So I'm waiting for my wort to cool after a one gallon brew. I only used 1 lb of the 3 lbs of amber extract I had. I used some of the rest on my oatmeal in place of brown sugar or honey. It was fantastic! Is there a market for malt extract as a sweetener?

I'm doing a one gallon sour ale, since I didn't want to tie up a 5 gallon fermenter for the full year of aging. Here's the recipe I'm going with ??? lbs of Amber LME 1 oz of Hallertau Hops Wyeast 3763 Roeselare Ale Blend/Wyeast 5335 Lactobacillus Delbrueckii I don't know how much extract I'm...