Recent content by MikeBilly

I dont have a lager set up yet, but I swear this will be my first one once I get it all together. Those pesky temperature controllers are a tad bit expensive.

Brew YourOwn has a recipe for a "Pre-Prohibition Pilsner" Just wondering if anyone has ever tried this? I thought about giving it a shot for my first pilsner. I don't know how well the flaked rye will work with the style. Here is the recipe: Golden Age Pre-Prohibition Pilsner 5...

Brewing in a few minutes! Any other suggestions or advice?

I was curious about using a pound of Red Wheat, though. It seems like it might be a bit much. Will certainly be unique, if nothing else.

I'm doing brew in a bag. So I'll "mash" in the brew kettle. But, my pot is not big enough to do a full grain bill, so I have the DME to make up the difference.

Long story short, I wanted to make an American Brown Ale (recipe here) but the online homebrew store I ordered from didn't include the chocolate malt! Today was supposed to be my brew day so I wanted to formulate a new recipe from what I have. Basically, I had to turn it from a brown ale to a...

The Treaty of Paris ended the Revolutionary War between the United States and Britain. Similarly, this brew aims to end the conflict over the superiority of the American Brown Ale vs. the classic English Brown Ale by combining the two styles. This brew features the malt profile, higher alcohol...

This is a very timely thread for me. I plan on brewing a raspberry infused Belgian, similar to Founder's Blushing Monk, and I wanted to use Honey Malt to sweeten it. Problem is, I have no idea how much. Here is the recipe on Hopville. My initial plan is to use .5 lbs of Honey Malt in a 2.5...

To add a bit more, if you want to keep the sweetness you can wait til it finishes fermenting in secondary then add some maltodextrin or lactose to taste.

So I updated the original post with this link to my Hopville recipe. I think the new recipe is better. Thanks for the suggestions everyone. Also, I'm wondering if 1lb (9%) of the Honey malt in a 2.5 gallon batch is too much? thoughts?

East End brewery has a great banana beer called "Monkey Boy." I'll bet if you shoot them an email (it's actually just one guy) he could give you some advice.

Ghastly double post!

I'm doing this exact same thing for a stout that just finished primary. I'm going to add the coffee to secondary tomorrow and let it sit for at least a week, tasting every couple of days and adding more as needed. If you are shooting towards the middle/end of November I can let you know how this...

I've only had Blushing Monk once, but it's hard to describe the flavor profile. Really, it's mostly raspberries. Also, I think I've decided to go the Belgian route and use Belgian Pilsner Malt instead of the two row. I think some sugar is fine in a Belgian, but maybe I'm using too much? As far...

With the recipe I listed, would a pound be too much? I'll probably cut the crystal if I use honey malt.