Recent content by leghorn

Don't worry, with that ABV, quite a long time. Is the twang from the cranberry?

Thread revival! I posted this almost 2 years ago. I want all new or less-confident brewers to know - Don't dump your beer! I entered this into several contests. Scores averaged 39. Scores were much better after the 1 year mark. Won 2nd and 3rd place in separate competitions. Judges...

I AM IN!!! I was on the fence, but the more I thought about it, the more excited I got about an historic beer. I love Old Ales and love the series concept. There have been some great, memorable, award-winning beers that have come out of this series. I also like that we settled on a...

Stone Oaked Arrogant Bastard is fantastic. It is just outstanding with home-smoked pork ribs - my favorite food/beer combination yet.

I agree with Bob on the pilsener, aromatic, and biscuit. I do not agree on the candi; however, Bob's got tons more experience than me. I brewed a dubbel with special B, aromatic, munich, and simple table sugar and it lacked a "dark" complexity I was looking for. Bob does say that you don't...

Since we are discussing Chinook - what does everyone think it would pair well with? I made a Summit/Nugget IPA and I keep thinking Chinook at bittering and at flavor (about 30-20 from flameout) would be a great addition to that recipe. Plus I have 2 oz whole leaf Chinook in the freezer I am...

Buenaventura - I've never used black pepper myself, just quoting the book, but this is what I think: End of the boil would be as soon as you take the wort off heat. The 1/4 teaspoon would be ground peppercorns, which provides more surface area in contact with the beer to unlock the heat and...

Randy Mosher provides a black pepper porter recipe in Radical Brewing: OG: 1.060 IBU: 66 6 lb Munich 3.5 lb 2-row 1.5 lb C120 0.75 lb chocolate 0.4 lb black patent 1.5 oz Target (9%) 30 min .75 oz Perle (8%) 30 min .75 oz Crystal (3.5%) 5 min 0.4 oz freshly ground black pepper (end of boil)...

I agree. Thanks for the hard work!

I did once have a perfectly perserved spider in a bottle of my Irish Red - I couldn't stomach actually drinking the spider, but drank all the way down to it (it had sunk in the beer). I swear I read somewhere about brewing with mushrooms as the fermenting agent - certain mushrooms can ferment...

Here's a family favorite - Marinate the tenderloin for 8-12 hours with: 1 1/2 cups OJ Juice of 2 limes 6 tblspn olive oil 1/3 cup minced parsley 2 tblspn minced fresh oregano 1 teaspn salt 2 garlic cloves, minced Grill - sear first, then lower heat. Grill to your satisfaction Make this salsa...

Mosher recommends taking equal parts XLDME and sugar and cooking them on the stove until they caramelize for a toffee flavor. I tried it for the Caramel Quad recipe he put in the Radical brewing book and it worked. A toffee aroma and flavor came through. For my quad I used 1 lb XLDME and 1 lb...

This has worked out great. Since I posted it in the other thread, I'll repeat it here. I took WLP099 and created a starter of 1 cup XLDME/4 cups water. Included yeast nutrient. I waited until just after high krausen, and then shook the starter vigorously, then added to each bottle. I used a...

Yes, it's very satisfying to know I can "fix" this problem now, even on a 11% ABV beast like the 9-9-9 Barleywine.

OK, don't laugh. My 9-9-9 Barleywine I brewed in fall 2008 and bottle carbed turned out flat. So last year I re-opened the bottles and tried dropping in grains of dry yeast and re-capping. No success. The bottles have been sitting in the corner for a year, and only occasionally would I open...