Recent content by madcowbrewing

My shiny new system....

I am wondering if this is possible or if anyone has done it. I am leaning towards yes since it is done on the commercial scale mostly in bottles, but some in kegs. I ask specifically as I have a few stronger styles in the pipeline that will need aging, but I want them carbonated as this way I...

Depends on a lot. I have Saison's that will finish out near 1.000. Still flavorful, but dry. I doubt this one will finish much lower if lower at all. Of course unless there is something other then yeast eating at those sugars.

Brilliant.... Sending this to my brothers wedding this weekend. And it is going into a few competitions to see how it does and get some feedback. Super easy drinking and the coriander is a nice flavor addition so it doesn't seem boring.

Taking 3 kegged beers to my Brother's wedding/housewarming party.

When our club created the Peanut Butter Stout (BEAVR NUTZ), we did the secondary to get the beer off the sludge. But it is not necessary if you don't want to. No worries with it sitting on the yeast cake.

Quick update as we are hitting the 17 month mark on these. I sometimes fear I jumped the gun on this as we are still not pregnant, so I am pushing forward with the project. The worts' are really getting good. At the 18 month mark I will be blending in a young soured wort to give me the required...

Going to do this one this weekend along side of my fresh hop IPA. Was thinking about backing off the pilsner a bit to help the hops and fruit flavors to come forward.

I just wasn't getting the flavors I wanted from it. I got it more from combining some crystal malts and a touch of chocolate malts.

For the most part of a decade, I never tested my PH....and still rarely do. PH in my opinion has nothing to do with your effeciancy. It does have to do with grain crush and run off. If you have a good crush and good grain bed set during run off, you should be ok on efficiency.

I personally stopped using Brown malt awhile ago. I didnt feel it gave anything to the end beer. Other then that it looks ok, but I dont see vanilla anywhere as the title suggests. :D

Recipe Type: All Grain Yeast: WLP #500 Trappist Yeast Starter: Yes Batch Size (Gallons): 11.0 Gallon Original Gravity: 1.033 Final Gravity: 1.006 IBU: 24.6 IBU Boiling Time (Minutes): 90 Min Color: 9 SRM Primary Fermentation (# of Days & Temp): 5 Days at 68 Degrees...

I know a lot of you do not look at our hobby as something to get awards for, but there are some that do. So I have been wondering: If you were going to stage a homebrewer of the year award for your city, club, state, etc. What would your suggestions be for awarding points and such...

What category would a Belgian Table beer (3.5%) fit into in the new guidelines? The only one I would think it is close to is Trappist single, 26A.

They are related. They grow wild in the NW.