Recent content by kevin886

it tops out at 160, so think I'm ok. Going to give it a go over the weekend. Fingers crossed

This might sound strange, but I'm thinking of mashing a one-gallon batch in a dehydrator. Hear me out. I use mine a lot to raise dough and make yoghurt (on top of drying foods out). It holds a constant temperature over time and mine is a boxy, drawer one, so I can easily put a small mash...

Sure, but what's the thinking one way or the other? any pros/cons that you know of?

Hi, So in most recipes, I see singe hops additions at one time. Is there a reason you don't see more of multiple hops additions at one time? I'm working on a beer that I FWH with Amarillo and then use Simcoe and Mosaic during the boil. Would it be bad to FWH with a blend of those three? Or...

milk stout's pretty funny, but I like the idea barley wine and wee heavy are also solid ideas might need to make a few test batches soon, so I can work out any kinks. hmm... where to start...

So we're having out first kid in May and I want to brew a beer to celebrate. Now the question is - what do I brew? I want it to be more "special", but nothing too outlandish. My wife loves hoppy beers, but I made an IPA for our wedding last year, and was thinking of not doing one for this. I'm...

Ok, soaked the barrel, then put some whiskey in there for about a week, and filled up yesterday with a stout. Going to bottle on Sun or Mon I think. Then rinse and fill with a pumpkin ale. Fingers crossed...

oh wow, that long? Going to put 3L into 3 1L bottles and the 12oz the rest so I can test over time. Guessing my 1 month might not be enough. Guess I'll try the first 12 ozer for Christmas :)

Thinking I might go 1 week then let them mellow for a bit - 4 weeks? at least for the first sample. Appreciate the advice all. Thanks!

wow, i totally missed that. Thought it was untoasted. Good eyes. Well, that's the one I ordered, so being med toasted will that make a difference on how long to keep it in?

As far as i know it's not charred or toasted. Here's the link to the product page (http://oakbarrelsltd.com/5-liter-oak-barrel-with-galvanized-hoops.html). I don't have a lot of space (live in a small Chicago apt), so wanted to start small and oak portions of recipes to see how that goes so...

I just got a 5L new (not charred or previously used for liquor) barrel. I'm planning on breaking it in with a stout. I was wondering, with new wood, how long should I age it in the barrel? I'm guessing it being new, I might get more oakiness out if it quicker and I don't want to overpower...

Hi all, I'm always looking to improve my recipes. Would love to hear if anyone has any feedback on them: http://www.beeraucratic.com/recipes-2/ Also if you see something you like, feel free to grab it. Thanks in advance and the feedback!

Triangulum, is that a recipe? I searched the forums, but didn't come across it. or if it is there, it's pretty buried.

So I was thinking of making a Chestnut Brown Ale soon and was wondering if it would be beneficial to use actual nuts or some kind of liquor or extract. If nuts are a good way to go, does anyone know how much I would use for a 3 gallon batch or how to prepare? turn into a paste and add to...