Recent content by jrobidoux

You are thinking of dumping the k-cup contents into the mash? If so I don't see any reason this could be a problem...

Wait, so are you using real cherries or cherry extract?

If your adding that chocolate close to bottling time watch out for over carbonation.

Was just at the LHBS thinking about a basic scotch type ale, and spotted Briess' Cherry Wood Smoked Malt. Hadn't noticed this before so now I've got 10#'s of Maris Otter and .5#'s of the Cherry Smoked. I have 1oz of each of these at home: Saaz Mt. Hood Northern Brewer Citra Cascade I...

You can also make a potion with vodka and your pie spice, to spice the beer without getting the spice crud in it.

This wont help you much, but I know that it can be tricky to get the honey flavor to come through, as the yeast will ferment it right out of the beer if you don't do it right. If you search all over these forums though I know that there is a lot of talk about using honey.

Radical Brewing, by Randy Mosher, has a lot of good insight on what you ought to be thinking about when throwing recipe's together if you ask me.

Brewed a Red Ale that came out pretty good but somehow I overcarbed it, made me think of Miller High Life. Anyone have a good recipe for something with high carbonation?

Hey, don't they have like blueberry/strawberry maple syrup at IHOP? This thread made me think of that. Anybody know what they do to the maple syrup to make it "blueberry", might work in a brew like this...

Exactly how amber is this beer you're trying to clone? I know they say they use a "decent amount of" 60 crystal, but my guess would be that 2.5 pounds will get you pretty dark, that is mostly a guess though...

Whatever you do, don't just cut up and drop the apricots straight into the primary after about a week of fermentation. I did just that to a one gallon batch a few months back because I am lazy as hell, and it turned into band-aid city....

The only thing I am pretty sure about for this beer that might be helpful is that they don't actually use any pumpkin, but just use their spice schedule to get the pumpkin/pie taste. I actually like this beer a lot, although I felt that last seasons was a weaker offering than the three or four...

Weird, I was just reading about this this morning in the catalog, was thinking to myself that it would be a good way to make sure I keep my pipeline going. What yeast option did you go with?

That sounds awesome! This was the kind of thing I was thinking of when I started this thread. But your right, 7 hours! That is a "damn long time" for an extract haha!

I brew 2-gallon batches with my two little 1-gallon carboys. The thought of possibly having an experience as epically tragic as this is almost enough to stay away from 5-gallon carboys forever...