Recent content by Mongo65

In that range should be good.

My only advice to you would be to start with simpler recipes. This will allow you to get used to the process before venturing out into more complex styles and recipes. There are plenty of good videos on YouTube for reference and step by step assistance.

Can you print up table talkers for each diner. A card with the course and beer pairing, along with a small explanation for the pairing. That way you may be able to circulate around with the diners more. Additionally, could the table arrangement be changed to allow for better interaction with...

Actually I had a typo. Bierce de Garde is the correct spelling. A French ale the means "beer to store". It is a farmhouse ale that is brewed in the colder ,moths and stored for drinking in the summer. It needs to condition for at least 4 - 6 months before it is truly ready..

1) Bierce de garde. I want it ready for mid summer sipping 2) Barleywine. Going to bottle condition for at least 9 months

I think with the amount of grain you are using, you can up the flaked malt amount. It will probably give you a better mouthfeel in the end product. Your yeast choice is a good standard from WLP. If you do not get enough of the ginger flavor from the boil addition, you can always add fresh...

A local brewpub (612 Brewing) has a beer call Sher Khan. It is a low hopped ale with Garam Masala and Saffron. Has anyone brewed a similar beer and can offer me any suggestions. :mug: