Recent content by mblakely

I brewed a Barley Wine in October. It is Very good now, but it will get even better. This is an all grain(ish) recipe. Wouldn't change a thing. Grains/Exptact 33 lbs Pale Malt (2-row) 2.5 lbs Crystal 80L 3..2 lbs Coopers LME-Light Hops 1oz Kent 5.7AA 60min Pellet 1oz...

How do you deal with the added bacteria in your brewing set up. I mean, do you designate specific carboys for plambics? How do you sanitize or clean out your equipment. From what I am told the added bacteria can be tricky to kill. Also, after primary aren't most plambics stored in wood...

So the consencus is to mix the lemonaid (or soda) when consuming because of the added sugar in the lemonaid for fear of bottle bombs and messing with the yeast/carbination. I would think that adding lemon peal to the batch would have a simmilar effect as adding orange peal to heffe's. I would...

This is a beer (ususaly a lager) mixed with lemonaid or soda. It is particularly refreshing durring a hot summer day after working outside. It is with this in mind that I would like to make one. This is normaly a low alcohol (because of the mixing) beer, but I would like to make my end...

Welcome to the forum! Where in Michigan are you? Always looking for locals to collaborate. Cheers

We have a Cask Conditioned ale at my bar. We use a hand-pump beer engine, so it is neither powered Nito or CO2. It is also served at cellar temp, so it is a bit warmer than "normal" brews. Cheers

I work at a brew pub that has recently expanded its operation to include an Irish Pub, serving the same beers, in the basement. Both hold a bit over 300 patrons. We have four fermenting tanks and 12 10bbl serving tanks. We serve 5 house beers, and three seasonals. Surprise the Irish Pub is...

I do the dame thing for all of my beer thus far. I use a bottling bucket, add my sugar water, then the wort, then bottle. So even carbonation should be reached. Can't think of anything I would have done differently. Cheers

So I made a Wee Heavy Scotch ale last at the end of last summer. It landed about 8.5%. I bottled into some 12oz, some 22oz, and some 8oz. The first 12oz bottle I opened had the correct carbonation, but it was still young. I gave a 22 to a brew buddy of mine, a few months ago, and she said it...

I am more than willing to sell anybody (within legal limits) any beer I have. That being said, I am also trying to sell the beer we make. The frustrating part is when I sugest and offer a sample of one of our beers. I have had the guest turn their nose up at my offer and tell me that "craft...

OK so I bartend at an Irish Pub that is a bit of an extention for a brew pub. We serve 6 House beers (light ale, Pale Ale, Nitrogen Red, Porter, Stout, Irish Lager) and one seasonal. We also carry common commercial beers as well as some better bottle beers (Schnider Wisse, Aventinus, Frauch)...

I would think that if you do bring the river water to a boil for the 60 min. you should be fine. There are live creatures that live in natural water, and that is what the clorine is killing. But if you feel comfortable drinking the water and it tastes good to you and does not make you sick...

From what I understand the nitrogen makes it a bit easier to obtain sepperation, but another factor contributing to the sepperation is the differing specific gravity. In Northern Michigan we have created a drink called an Eclipse. This is a Bell's Oberon (a summer wheat beer) and Guinness...

The Hefe charictoristics come from the yeast strain that you will choose. You might pick up some citus/bananna flavors that would be masked by dry hopping or even over hopping. My question, and I have asked this about my Aventinus recipe, do you think that you need to ass the irish moss? It...

The "L" in your amber malt is not refering to Liquid. It is refering to the Lovbond scale. The Lovibond scale is a system used to describe the color intenaity of beer. At 35L you should be reciving some nice color. But if I have used Amber DME when making my IPA. But it just depends on the...