Recent content by IgloosNate

+ 5 gallons Rye Saison = 31260

Man, this turned out really nice. Apple-y and beer-y. You can really taste both the things! Very happy to have brewed this for my SWMBO, who sent me to my first brewing class a few months ago, despite not liking beer a single bit. I think she'll even like this. Thanks Brandon!

+5 Summer Witbier makes 19450

+ 5 Gallons of Brandon's Graff = 17160

Also, I know that this is a recipe meant for being drinkable fast, but in people's experience does it age well, and will anything bad happen if I do 3-4 weeks' primary like I would with a beer? It'll be that long until I can free up/collect some empties.

Gotcha. I just don't want bottle bombs by overpriming, and I didn't know whether I needed to do anything special. Sounds like my regular 4 oz will be just fine. I also wasn't planning on reading dozens of pages of this, but does anyone have an estimate of the target final gravity, or does it...

So, I think I'm going to do this this coming weekend. One question: on bottling day, do I prime with the same 4 oz. of corn sugar that I've used for every other batch of beer I've made? More? Less? Thanks!

12560 + 5 gallons Hefeweizen + 5 gallons Nut Brown + 5 gallons Smoked Porter =12575 gallons

Haven't been brewing for very long, but all my beers are called Dickhole something, because it's an endlessly amusing word to me. Dickholeweizen Dickhole Nut Brown Dickhole Smoke (for a smoked porter.) Dickhole Skin Graff (for the Graff recipe from this forum that I'm going to try next.)...

Likewise, thanks for everybody's help during my first brew panics! Brew Day was 1/17, bottling day was two weeks after that, and I just took a sneaky taste at 10 days in the bottle, and my hefeweizen tastes like a hefeweizen. In the meantime I'm fermenting a nut brown. It's been super fun. I...

https://www.homebrewtalk.com/f12/banana-bread-ale-90074/ I guess there's really nothing new under the sun.

Oh, I thought a nut brown ale was supposed to have a sort of nutty taste, but without having any actual nuts in its making? Likewise, I wouldn't put real bananas in there, but instead let the yeasts make banana esters. Based on this talk, though, I am going to make a mental note to try...

I dare say...did we just invent banana nut bread beer?

So, my first batch is doing what it ought. It's a hefeweizen that has been in the bucket for a week and a half. The gravity readings and the sneaky tastes I've been taking of my gravity samples are confirming that it's developing the way that it ought to, and I'm looking at bottling aout a week...

Ok, final question...I have been convinced by the talk here to, in general, allow about 3-4 weeks in the initial bucket as a substitute for what people used to do with a secondary fermentation in a carboy. But I know hefeweizens are meant to be cloudy and yeasty and drunk young compared to...