Recent content by Nate Wyrick

Funny that you write this - I was just thinking of brewing a toast and honey beer. My thoughts to your initial commentary: 1. Lactose vs oats... I think I'll backsweeten this beer with honey as compared to allowing it to ferment the honey out (or perhaps 50/50). This will give it a much...

Happy New Year - Happy Brew Year! Well I'm glad this break came around and gave me an opportunity to brew up this monster. In fact, it was a double brew day with a Belgian Wit being brewed first and the 20%'er being brewed last. Here's the final recipe. ------------------------------------ RO...

Update: just looking at my BeerSmith recipes that I've previously used and am deciding between the Flanders Red and the Belgian Strong (soured). With the high ABV, I'm not sure how the yeast is really going to survive or mutate, so I think I'll go with a high gravity trappist yeast, pitch a...

Hello. This is a repost of my first ever thread #8184095 The project: I'm going to try and brew the highest ABV sour I possibly can. The goal is a final yield of 20% ABV fruited sour beer, or at least as high ABV I can achieve. I've put a good bit of thought into the recipe and the process...

Happy New Year - Happy Brew Year! Well I'm glad this break came around and gave me an opportunity to brew up this monster. In fact, it was a double brew day with a Belgian Wit being brewed first and the 20%'er being brewed last. Here's the final recipe. ------------------------------------ RO...

A hop rocket!

USA: hoping for our house to sell!

I'm in!! Thanks!!

nDub, thanks for the warm welcome! Update: just looking at my BeerSmith recipes that I've previously used and am deciding between the Flanders Red and the Belgian Strong (soured). With the high ABV, I'm not sure how the yeast is really going to survive or mutate, so I think I'll go with a high...

Hello HomeBrewTalk community! I've been following this forum for a long while now, learning a lot and enjoying the conversations along the way. First off, I want to thank everyone who has contributed to this great body of knowledge! Secondly, I want to start contributing IMMEDIATELY and have...