Recent content by Mk010101

Yes, that is a great yeast to go with. I have used that and compared it with WLP 300 (I think that is the number) and much favored Wyeast 3068. Have done it with fermentations temps at 62 and raising it to 68 near the end of fermentation and also fermented it straight at 66. Both came out...

I'm in

um, am I missing something: no bittering hops? (Is that what hop bursting means?) How long do you boil it?

I am going to be using Briess smoked malt, so I am thinking of cutting back on the amount to 1lb and increasing the pale by the same amount. Also re-thinking the black patent: I don't want too much roast in it, nor it being overpowering either. I am going to replace that with black malt, since...

I am debating whether to have a flavor addition of hops. They aren't really needed and I doubt they would give much to this beer since there is so much going on. I don't mind the smoke either, but I definitely don't want it to over power the beer--only a subtle flavor.

Look at Biermuncher's Loon Lake Smoked Porter. Uses 5lbs. smoked malt and it came out really nice. Sure it was smokey, in flavor and in smell. A bit much for anyone who doesn't like that, but in this one I am only using 2lbs. Doesn't seem too much based on experience, but I will take it into...

Every now and then I try to get a bit creative. And it's usually dangerous! I am going to post a recipe here and some thoughts on what I am trying to make. Maybe someone has made something similar and can share (I did a search and failed to find anything.) I like having a nice porter...

Ah, yes, I should have mentioned I put in the aromatic because I wasn't doing the decoction mash. Thanks for clarifying that!

I did a lot of research into this also and didn't find much. I pieced together some information on some gentlemen who visited the brewery and watched them make it. I ran the numbers they gave and too many things were just off. Anyway, I put together a recipe which I brewed. I had some errors...

I love tart and I know eventually, I will give sours a try. I've been trying Belgian's for the first time (other than the New Belgian beers, of which some I can get easily.) I've enjoyed the saisons very much and recently had a Belgian Dubbel from Affligem. Wow, that was incredible! So, I am...

Believe it or not, I've never had a sour beer. Around here there is a VERY limited selection of craft beer and so I know very few styles. If I want something, I've just made it myself. Sour beers intrigue me, but I am not ready to try it yet. I think in this case, I want to try a craft...

What is it in big beers that requires them to be aged for extended lengths of time? Is it mostly the alcohol content? Other variables? I want to make a beer that I can age at least 2 years. So many to decide from--I like the idea of a Belgian Tripple, Barley wine, Belgian Strong Ale, or a...

Hmm, yes you are right. I will consider taking a lb. of pilsner out. 7% is to my liking. What about IBU's? 20-35 is the range for these from BJCP. I am actually thinking of dropping the IBU's to around 25 now, especially if I drop the OG to 1.060. Ever use Saison II yeast? This is my...

No feedback? Ah well, then I will go for it! I will use only Magnum for the bittering, as I need to get rid of them. Will save the Saaz for some lager later this year. So, maybe it's not quite to style, but it should make a really good beer.

Fall weather approaches and the end (for me) of making Saison's. I have 2 oz. of Pacific gem hops that I want to use up and while I know most of the character of a Saison comes from the yeast, what about using this hop in a late addition? I am always of the mind to just try it and see what...