Recent content by jamiesavoie

I use the internet archive http://web.archive.org/web/20110720181333/https://www.homebrewtalk.com/wiki/index.php/Malts_Chart

I also have this in my primary right now, can't wait to try it! I used 3522 instead 3726 tho

couple weeks ago I found this http://www.homebrewchef.com/TheBrewingNetwork.html cool slideshow + there's Rochefort 10 beersmith file recipe. if you don't have bs I could paste the recipe if you would like

brewing saison de pipaix clone from byo while cooking an irish stew :mug:

Lefse Blond :)

thanks Denny for the info. I will try with dried first and with fresh this summer

This is really interesting! I'm an avid mushroom hunter and chanterelles are hands down my favourite mushroom. Last summer I picked more than 60# of chanterelle :) I have a couple of questions: I dried alot of chanterelle last summer and powdered them and use as seasoning. how much of...

Milling my grains tonight for a rauchbier that I'll be brewing this w-e! :)

My girlfriend bought that beer a couple of weeks ago and was quite amazed how good it tasted!

Reply! :)

Picaroons Imperial Pilsner

I know that Unibroue's Raftman is a beer made with whiskey malt. I went to their site and uder style it says "peat-smoked whiskey malt ale" http://www.unibroue.com/en/beers/raftman48/product

6x 6.5gal 2x 5gal 2x 4gal 5x 3gal

I just finished fermenting a batch of kraut and sour beets and kimchi. It's my first time trying kimchi and so far I'm not disapointed! One tip I can give is try to ferment at lower temp, I do mine in my basment. It makes it sweeter