Recent content by Icewatch

Wow, can't believe the many anti-garlicers there are... If Garlic was shredded and added with the malt and left to boil in, I think it might add a great flavor. I'll try and let you guys know.

Thank you for the info. I am also inquiring of how the garlic should be applied.. crushed, minced, pulverized...... and thank you, yes Stout is a version of Ale... I really like Ale so I offered that in the initial inquiry as a separate entity cuz i'm weird

I have a friend who has made sever versions of Mead.. All of which had extreme complexities of flavors. I will also add that I do not like wine very much. This is in northern California. The best I will say was his Dry Raspberry. It was intense, strong of flavor and had the insane...

I think I have introduced myself before, and if not... then well hello again. I've been out of the loop for awhile drinking a mix of homebrew and local tasty. Now that I am of mind to actually attempt to create the demonistic beverages not to touch the light of minded, I should reacquire my...

I am new on the trail of finding the "best beer". However, I am trailing on an accomplished beer/mead brewer/maker. So I must go outside what I have been shown so far and inquire, what is priming and is it necessary when going from rack to keg?

I would like to brew a Garlic Beer. Not sure of template though... Should I attempt an ale or lager or jump straight into a stout?

You say that each brew gets better after setting for a month, is this from secondary fermentation in the bottle? What if after single rack go straight to soda keg, do you think this will adjust the flavor as in continued ageing? Suggestions?

I am not sure if this is a new idea... kinda doubt it. However. I have recently set up a multi-tap system for a friend using soda kegs and a single co2 system. I noticed an extreme lacking in the system when not all kegs were at the same pressure when the system was set up unpressurized. Is...