Recent content by Kdubbs

What: Local Denver Brewery Start-Up looking for enthusiastic volunteers to participate in a holistic brand "Focus Group". Join us for pioneering thought and deliciously Innovative Brews! Be the very first person to try this home grown Denver product. Start your Labor Day on the right foot...

Dogfish made a lobster chocolate stout http://www.dogfish.com/brews-spirits/the-brews/brewpub-exclusives/choc-lobster.htm I made an oyster stout last year and it was pretty awesome. I say give it a go.

Thanks for posting the recipe. That is basically a very similar process to how I brewed my sour IPA.

Man that is awesome that it is 100 IBUs! Great that you got a reply from Jason Yestor. Did he have any other info about the beer? I finally got around to getting this beer brewed. I went with a sour mash rest for about 10 days in my garage, so not the ideal temperature but I got a good...

I am going to make a smoked peach beer and barrel a portion of the beer in Dad's Hat Rye Barrels. I hope to brew this batch sometime this week; assuming life doesn't get int the way. I am not 100% set on my recipe but my initial thoughts were either ferment with 3711 or Conan (for more...

Sorry for the delayed reply below is my recipe: Cheers! Recipe Type: All Grain Yeast: Saf Ale 05 Batch Size (Gallons): 5.5 Original Gravity: 1.064 Final Gravity: 1.030 IBU: 31.6 Boiling Time (Minutes): 60 Color: 42 SRM Ingredients Amount Item Type % or IBU 7 lb American 2-Row Grain...

Yes I didn't pick up much hop bitterness either when I had the beer. But I did get a contrast to sourness which I suspect is in part from the bitterness. The 100 IBUs isn't really that important, for me I was just curious about the how to achieve something in this range with the bugs. I...

Hello HomeBrewTalk Team, I am looking to clone Trinity Red Swingline IPA. It is a 4.1% ABV, supposed 100 IBU, IPA fermented with Brettanomyces and Lactobacilius, aged in French Chardonnay barrels and dry hopped. Obviously this beer is more process than ingredients but I need some help...

I use the PB2 in my peanut butter stout and it works really well. Sounds like a lot of work running the peanuts yourself, but it would definitely work. I think that is similar process to the PB2. I add one pound of lactose in my recipe and love the way the beer tastes, I also make a variation...

Did you ever try this out. I would be interested to know your thoughts on 2105. I haven't brewed with any of these but I tried CO Native out of the fermenter fresh and the yeast was pretty aggressive a lot of clove and banana.

This is fantastic information thank you for posting. I think I will be attempting a similar batch once I source a barrel. Do you plan to add more coffee at bottling? Or are you set with the barrel addition.

Cool thanks for the info!

ivegot2legs Did you brew this batch? I am thinking about picking up a whiskey barrel and giving a KBS clone, something similar to this, a try.

How many batches can you get out of the cedar spirals? I just went with some thin spanish cedar from that I picked up from my local cigar shop. Seems like most of the flavor has been striped in one batch.

In rauchbier? I am sold on that. I have yet to pop any bottles of the El Cedro, I think I bottled last week, but tasted great at bottling.