Recent content by ianhoopes

I've had the beer in room temp areas since I first bottled it. Going to put in a couple grains for each bottle, re-cap and shake 'em up. I'll put them somewhere warmer this time.

I think for me, it's more wanting to enjoy what the beer would taste like with carbonation. I feel like it will be even better with the carbonation. I'm assuming if I use dry, just a grain per bottle should be plenty...they're in bombers, and yes, high ABV. Should be in the 8-9 percent range...

Hmm, sounds like an easy enough plan. It was a smaller batch, so I'd only have about 15 bottles to do this with. Any recommendations on how much yeast to use, and should I add any more sugar with them?

So, I searched the forum but couldn't find anything similar enough to my issue. I bottled an oak-aged coffee/vanilla porter (Oak was soaked in bourbon for a few weeks) back in October of last year. As of now, it's STILL flat in the bottles. I've uncapped, added carbonation tabs, turned and...

This might be a situation where you will want to look into getting an external temperature regulator to set the temp in your fridge so you CAN do lagering. That's why I got my fridge.

The original APA was a modified version of an existing AIPA style I found. The first IPA I made was a different beer. It was single-hop Citra (Actually was loosely based off a Zombie Dust clone) and just turned out dark and thick. I think I was too aggressive in adding malt early on which...

Hey all. So for my first brew of 2013 (I know, I'm getting started late), I want to take my first brew ever and convert it to a double/imperial IPA. The original recipe was an APA as follows: 6.6lb Pale LME 1lb pale DME 1lb cracked Crystal 40L 1 oz Simcoe whole leaf 1 oz Centennial...

Hey all, My wife has requested something made with pomegranate and honeysuckle for this summer. I have already started brainstorming recipes. I am thinking of modifying my existing Cream ale or Kölsch recipes with some pomegranate juice during fermentation and some honeysuckle petals (dried)...

Thanks everyone. Makes me feel good. I have some mead I'll be breaking into in a week or two (Bottled back in May) so I'll have something to work on instead. I'll just let the bottles chill out! I only have 13 of them so I don't want to be ruining them by opening them up. I'll play it safe...

I bottled a batch of aged porter about 2.5 weeks ago. This beer is high gravity and was aged on bourbon-soaked oak, coffee and vanilla for about 3.5 months, give or take, before I bottled. I bottled with plain ol' corn sugar to the tune of about 2.5 volumes, and they've been sitting right...

I already bought all the ingredients, so I guess I will just make a 5 gallon batch! I love Christmas ales anyway so the more...the merrier? The original thread is recommending about 3 weeks in primary and another few weeks in secondary and then about 2-3 months bottled, so I will have this ready...

Ok. That scares me, so maybe I'll make a 4 gallon batch? Don't want to kill my family at Christmas.

I am going to go ahead and make this beer in a smaller volume. I'll let everyone know how it turns out. The last beer I did this with was a pumpkin ale and it worked out pretty well. Just needed more time in the bottle.

No, my intent was to keep the ingredients the same, and simply draw down the liquid volume. I'm just worried it might be too much of a punch when it comes down to it. I guess the only thing to do is try!

Sorry, no. I am doing the extract with specialty grains version a bit further down the page. My bad.