Recent content by knuckledragger

Just want to chime in my two cents. Pulled a sample of this after 2 weeks in the primary. Tasty brew! Do not hesitate to make this if you enjoy brown ales. This was probably my 10th BIAB and I consider it one of my best. Thanks for sharing the great recipe. Cannot wait to drink this after its...

+3 = 2728

I agree. I halved the vanilla and lactose additions and it still is very sweet. I suppose its a hit for others but this ale isn't going to be brewed again anytime soon. :o

Guess I need to work on my vocab :mug:

yeah smells fine. Hmm...I guess when I bottle this weekend I'll find out

Krausen I mean Did a 2.5 gal BIAB batch of cheesefood's cream ale a bit ago. Been in the primary for 2 weeks at 65 degrees. Smooth fermentation (with notty) and good sanitizing techniques. All my previous batches haven't had trub/nasties/whatever floating on the top for this long. What gives...

Um I also halved the Lactose and I'll do a little less than half the vanilla in the original recipe. I don't want it coming out too sweet. Im hoping for hint of vanilla. I'll be taking a hydro this weekend and report back

Well I'm attempting to do a BIAB experiment. I just scaled down the AG recipe using Beersmith. Basically it's 3# of 2-row, 2# wheat malt, and 8oz of crystal 60. Then cut the hops quantities in half as well. If you're using DME/LME just cut those quantities in half (I assume).

Going to do a 2.5 gallon batch tomorrow! I was too much of a tightwad to buy the liquid yeast, however, I was thinking of using Nottingham. Thoughts? Will using dry yeast change the flavor profile of this ale much?

Going to rack to secondary/dryhop tonight. The sample tasted pretty darn good, however OG 1072 and a FG of 1018 is a little discouraging. I can't seem to get my extract brews to drop lower than 1018 even with good fermentation temps ~67 and rehydrating nottingham yeast. Would it taste a little...

So december recipie has been in the bottle for a month now. Tasts pretty good. For some reason I feel like its a tad on the sweet side. My hops additions might have been too weak. Anyway brew it up!

+1 Being from Logan, the closest brewpub is Roosters. I really enjoy the food and they have a great chocolate stout. If dark ales are not your weapon of choice they've got a killer honey wheat.

Yup that'll do it. I've decided I can no longer put money in to my XJ. Its a real fun hobby but not for a poor student. Most of the folks around here (northern Utah) get real into it.

So I bottled the december recipe 10 minutes ago. Color seemed a tad light and the sample was watery and green. The aftertaste of the sample definitely has a fat tire resemblance but up front, it seems off. I'll report back in 3 more weeks after bottle conditioning!

Took a gravity reading today. Down to 1016. Sample tasted a tad fruity, I fermented at 69-70 so that's probably why....