Recent content by LoneWolfPR

Figured I'd throw in an update. I've continued to do this beer once a year since this first batch. Here's pics of last years and this years (just bottled a week ago). The first batch tasted great with a year on it. Still have a few bottles of it left for verticals each year. Second year was...

Anything you want, and can't get from three floyds? I could also send you something fron Sun King. Normally their beers need to be kept cold, but given the weather that shouldn't be a problem. They have their Ring of Dingle Irish Dry Stout out. It won gold in the 2011 GABF for that style.

So I have a recipe for a Saison I'm planning to brew. My recipe calls for 9lb Pils, 2 lb Wheat, and 8 oz dextrose. I'm holding on to a bunch of maris otter right now, and I'm wondering if that would an ok substitute for the Pils. What kind of change in flavor could I expect from that substitute?

Schlafly Tasmanian IPA (TIPA) - Solid aroma. Fantastic hop flavor. Just sweet enough to back up the hops. Terrific all around beer. Could use a bit more head retention is about the only complaint I have. 9/10.

Absolutely! See my previous post. If you like a sweet cider though it's not for you (unless you backsweeten it). It comes out very dry. However, this is exactly what I was looking for, an my batch turned out fantastic.

Opened the first bottle of it tonight. Spectacular! Malty, roasty, good chocolate presence and a a really nice hop bitterness to balance things out. This beer went over VERY well with a couple friends of mine.

Finally opened a bottle of my first batch of this. I followed the recipe exactly except for bottle conditioning. I put in enough sugar when bottling for 4 volumes. I wanted it to be really bubbly, like a champagne. It went into primary at the very end of September. I opened a couple bottles for...

Just added GABF silver medal winning 'Sanatarium' Belgian Quad by Bier Brewery (Indianapolis, IN) to my fridge. Limited release, only a 100 bottles sold.

PM Sent

Do you have the capability to serve nitro beer?

So how would a no boil berliner work then without producing a bunch of dms?

I'm looking to take another crack at a berliner weisse. This time I'm going with the no boil method. I want to use Pils as the base malt because that's traditional. DMS formation is still something I'm a little unclear about. I know pils malt has a lot of DMS precursors, so when you boil you...

Doing some calculations came out to 4 litres of juice and .19 kg of dextrose. I would think that would work out well for you. I would think carbonation would be a preference. I like the idea of a highly carbonated one so I added enough sugar when I bottled to bring it up to 4 volumes, but it...

I don't really have a rule of thumb. I use Beer Alchemy, and it lets you select the way you're using hops then updates the IBU's accordingly.

Bagging does decrease utilization, but you've just got to compensate. I always bag my hops for the boil, and flavor/aroma have never been a problem. Most brewing software packages will show you the difference (at least the IBU's) if you select bagged hops.