Recent content by jager

Is there anything that you guys think is missing in the commercial beer market? I don't mean a specific brewery's product that you wish was sold in your area. I'm talking more about a style of beer that is underdeveloped in the US market or a format of beer packaging or just something...

Just keep brewing beer on a regular basis and you'll get to where you want to go. Sounds like your trying to rush things and that always leads to burning out and the eventual quitting of what it is you were doing.

Keep it on the warmer side and try to keep the temperature regulated. Repeatedly making big temperature swings could cause problems. Also that yeast isn't the best for that style as it's estery especially with high gravity fermentations. Something cleaner would have served you better.

Old Foghorn reeks of crystal 120L. My guess would be +10% of C120.

How many IBU's do you guys think 1845 has?

"Pale Malt (mix of Pipkin, Maris Otter and Halcyon), crystal and amber malt. Goldings hops." Just a guess at the grist for a 6 gallon batch: SG = 1.065 English Pale base malt 1lb crystal 80 .5lb crystal 120 .5lb amber Dave

I'm not so sure I would have cooked the pumpkin. Hopefully it won't disintegrate and leak.

I'm in agreement, drop the last addition of target and the peat malt.

If you want a pecan beer I'd definitely check out Lazy Magnolia Southern Pecan. The strange thing about that beer is that it has a final gravity of 1.018 and only 4% ABV. It's almost like Abita gets off on making boring beer. Slightly more sophisticated than bud light, Dave

http://www.deutscher-hopfen.de/contentserv/hopfenpflanzerverband.de/index.php?StoryID=2241&subtemplate=en At the bottom there is a link to HOP VARIETY PORTFOLIO: DOWNLOAD (ENGLISH VERSION) Here is the link...

evan, have you tried brambling cross?

dr. malt, can you shed some light on how it can extend the shelf life?

Sucrose is expensive. Corn starch is not. Its great for belgians. There is some scuttle bug that chimay uses close to 30% corn starch.

I haven't used it but I think you'd be better off dry hopping with the chamomile or adding it at flame out. When you make tea you don't add it to a pot of water and boil the hell out it.

Normal cornstarch in the yellow box (Argo or Kingsford) is not pre-gelatanized. It must be brought to a boil for at least one minute (this is what Argo recommends on their website). There are pre-gel cornstarches on the market but they aren't readily available and they will normally include...