Recent content by mikealangevin

Thanks, this gives me a starting point. I am from Arkansas and am a Razorback fan. I have promised some other, even more rabid, fans that I would make up and brew a RAZORBACK RED ale for next season. So I'm on so to speak.

I want to brew a real red beer not amber or too dark so its darn near black. What makes red beers red and can that be modified to give more or less redness. I don't know so I am asking.

I thought I knew the answer to Witchys problem but after re-reading her post I don't. But I have another Question. I want to make a really red beer, not amber or coffee, but pretty red. What gives red beers their color and can one make them redder without making them darn near black?

I have been brewing for about 1.5 yrs now. Had a knee replacement and needed a hobby. Well that's what I told my wife anyway. Have thought it would be fun from the first time I ran into a guy that brewed. I don't know how many batches I have done. Probably one per week. I started with...

I have been brewing for about a year, mostly extract kits couple of boilers,no problems. Last two batches have had this floating white chunky precipitate in them. Beer is good floaters have not taste, break up when bitten, not hard but not waxy either. I suspected inuculation so I sterilized...

Austinhomebrew.com has a whole section on look alike recipes. Try there they even have Theakstons old peculier.

they are just adding more fermentables. it is pre measured for a 5 gal batch. the more fermentables the more alcohol in the end. Ive used it and it seems to work for me.