Recent content by JustSchrager

My Wheaty got stopped around 1.020, so I took it out of the ice water bath (was at about 66 degrees), let it sit a day and it was down to 1.014. Fine with me. Measuring the gravity is temperature dependent, so if you measured it before putting it in the typical wheat beer fermentation cooler...

Just throwing the idea out there. Sounds like a really fun recipe.

Seems to me that basil would be a good candidate for dry hopping/basiling. Have you tried this?

Started the Ober-Easy on Sunday afternoon, and now it's Wednesday. The batch has gone from 1.055-1.020, though it still might need some time to finish fermenting. What fermentation temp did you brew at? I have mine in a water bucket with ice and a fan for evaporative cooling, so it's sitting...

This looks awesome. Definitely going to give it a try. Anyone use an electric beater put directly in the flow from the plastic tube or cane?

Would you change anything else? I think I'm gonna try this one. Do you think you would stick with the 0.5 lbs of chocolate malt, step it up, or add some cocoa powder?

Just had one a couple nights ago. You guys are right on the chocolate, possibly the smokiness, and definitely as MILKY an aftertaste as you can get. Love that beer.

Fermentation stopped altogether after 12 hrs. It's been days now. Good news though. My beer is way too spicy to drink, but it makes a FANTASTIC marinade.

Second that request. Definitely the best Leffe. Too bad I can't find it here in the US. I would be willing to try the recipe myself and troubleshoot if there are any ideas out there. Extract and Grain only please. I live in an apt.

I'd love to make this beer too. When you guys figure it out let me know. I'm still learning the ropes.

My batch got stuck around hour 12. It was going along nicely then wham, no beer for you!! I think the cayanne pepper might have killed it.

It's great. I'd love to make a clone or something like it.