Recent content by Kais

Right on. The bourbon came through well, perhaps next time i'll try with fresh bourbon. Perhaps it matter on the bourbon you use with different inherent flavor profiles, from different compositions, reacting differently with the wood? I did this brew in January, and opened it in late...

1.0lbs Briess Chocolate Malt crushed, 350L 0.5lb Flaked Barley 0.5lb Breiss Black Malt crushed, 500L 6.3lbs Maillard Malts Maris Otter Malt Extract Syrup 1.1lb Muntons DME Dark 2oz UK Fuggle Hop Pellets 1oz UK Kent Goldings Hop Pellets 1/2 tsp. Irish moss 4oz Bourbon Soaked Hickory wood...

Not that anyone is probably wondering but she came out a beaut.

It seems like there are two tests for me to do: (1) Test completely mineral free water versus mineral containing water, and (2) do a taste test time course of the beer as it ages. I have supplies in for a second brew in (it'll be a bit of a thrown together beer but i'd rather use it up to test...

Hi all, Thanks for the really great replies. I definitely think it mellows out with time, but not entirely. I tend to do 2 weeks primary, 2 weeks secondary, 4 weeks bottle (at least, but sometimes you just can't resist cracking them open early right :P). I really only do extract brews, but i...

Hello all, So i've made a few beers now and I have always found they have a weak strange taste on the back end. Its not contamination, the beer is clean, but its always present. I ferment in food grade plastic buckets and my thought is that it could be coming from that. Has anyone else...

Thanks. Kinda wish i'd seen those jack daniels chips now before I bought the regular chips, they look great!

Hello all, I've brewed up a porter that I want to add bourbon and hickory to. Not too much just a taste. However, i've never used hickory before in a beer and was wondering if any one had advice on adding hickory chips (or wood chips in general) to beer? I know Hickory can be a strong taste...