Recent content by INWarner413

Alrighty, got this thang brewed tonight. Here was my final recipe [calculated at a pretty ****ty 60% efficiency]: Mash @154 for 60 Minutes with 7.25 gallons of water; Batch Sparged with 2.5 gallons of water @168 8.75# Two-Row 7# Rauch 1.75# Cherrywood Smoked 1.85# Flaked Oats 1.35# Chocolate...

Thanks Revvy! Just might go crazy with this one, then.

Yeah, I figured I might be asking for trouble. Just trying to think of how to incorporate more breakfast foods into the brew. For the "bacon" part, I'm going to use some rauch malt and cherry-wood smoked malt, then when in secondary, I'm going to "dry hog" - cook bacon, dry the crap out of...

I'm brewing a Bacon Breakfast Stout this weekend and had the random idea of throwing a dozen donuts into the mash. Although I'm well aware this may end up doing nothing, does anyone know if it would cause any harm? Oils, fats, etc.?

Inspired by Stone's Collaboration Green Tea IPA, I recently brewed a DIPA that should come in around 8% ABV with 102.6 IBU. I'm wanting to add some green tea leaves [either this or this] to it during secondary, alongside dry hopping. From what I've read, the way to add it is to "dry hop"...

That sounds amazing. Looks like I know what I'll be brewing next.

Iodophor.

It has been brewed and mostly consumed! It is a bitter son of a gun, that's for sure. It has really benefited from aging. At 3 weeks, it was bad. At 6 weeks, it was pretty good. Probably not going to be brewing this again unless it's for a specific event, but it was fascinating to brew like...

Out of my past few batches, most of them have developed a pellicle. I'm well aware that certain styles benefit from/necessitate pellicles, but I don't want to see them on any batches unless I decide I want them there! I think I've read that I need to throw away some of my equipment/tubing...

I must admit, I was looking for something quite higher than 1.000, but after three different samples, it was the same number every time. I think I'm just going to call the batch 20-something ABV and call it a day.

Today is the great day in which the nearly two month long process of brewing this recipe comes to an end. I am having trouble calculating the ABV for my batch. Here is what I do know: 1. As opposed to the Homebrew Chef's recipe calling for 10 gallons, I only brewed 5 gallons. All...

I brewed a Mint Julep Stout last fall. I took a cream stout base and added bourbon, oak, and fresh mint during secondary but found I got ZERO mint flavor. I ended up making a mint extract, and that worked really well. Add it teaspoon by teaspoon until it reaches your preferred taste level at...

I just bottled mine last weekend. I also increased the amount of kiwi, but stuck with the LME. I tasted it at bottling and it was quite good, but I must admit, the kiwi didn't stand out as much as I hoped it would have.

As far as the oak barrels go...I'm going to go with using some whiskey soaked medium oak chips in secondary. I might be wrong here, that he might have used new barrels that never had whiskey in them. But I like whiskey...and GW liked whiskey...so I'm going to use some whiskey. According to...

Wagner's link was very helpful. Specifically, his comment that "They were probably using a brown malt". Thanks for y'alls help - another piece of the puzzle is in place.