Recent content by NewBrewRW

******Updated (based on recommendations thanks again for your input) Recipe Type: Extract Yeast: Wyeast3787 Yeast Starter: yes Batch Size (Gallons): 5 Original Gravity: 1.091 Final Gravity: 1.022 ABV: 9.1% IBU: 100 Boiling Time (Minutes): 60 Primary Fermentation (# of Days &...

why to high on the crystal and why cut back the others to half. I am a huge fan of special B and I want some of flavour to come from the grains as well as the yeast.

I agree moving the amarillo back is a great idea...... Also I want the beer to be a bit on the darker side almost a cross between a belgian strong ale and IPA so I'm ok with the color. Also I like the idea of adding hops to the steeping grain bag. andas far as the yeast is concerned I am...

Good luck. The bourbon oaked idea is actually really simple. I bought 4oz of french oak chips from austin home brew and just soaked them in the bourbon for about 2weeks. I would recommend just using the chip and not the bourbon that you drain away from them when they are done soaking. The...

An update - The bourbon has mellowed but still shines through. The oaky flavor coupled with the chocolate is fantastic. I would say next time I will use crushed cherries or cherry puree as much of the cherry flavor was not retained. There is a pic of this awesome brew below.

So I recently tried Terrapin's Monk's revenge and I was blown away by the depth of flavor and smoothness of the beer. I wanted to recreate something somewhat similar to enjoy at the house. This is what I came up with let me know what you think. Recipe Type: Extract Yeast: Wyeast Irish Ale...

Any Ideas of how to convert this to an extract w/ steeping grains recipe? Also would it be better to use wyeast 1214 or 3787 Thanks

Yea man the wife wanted a big stout for the winter holidays that combined chocolate and cherry so I went all out with it haha.

O.G. Ended up 1.075 and F.G. 1.020. Smelled amazing during bottling. Tried one yesterday, very delicious but the bourbon flavor is very up front. I think with age it should mellow but overall I am very pleased with the flavour complexity and the mouth feel is awesome thanks to the oats.

Thank for the advice on the vanilla bean I will def add it to the secondary. As to the stall out at 1.030 I'm hoping the starter is big and strong enough to prevent that but we shall see. I will be posting pics as soon as it is tasting time.

So this beer was requested by my wife after I made a double chocolate oatmeal milk stout last year. I have already made the beer but I wanted to get some feed back as it sits in my primary. I used dark malt extract and steeped all the grains for 45mins at 155F. Any and all advice is appreciated...

Ok so when I first tried the brown ale it was way too sweet and the head retention was awful. Now after about 3 and 1/2 weeks of being bottle conditioned its fantastic. The head retention is still not quite what I wanted but the flavor is spot on for a brown ale. I think I may tweak the sugars...

So I have been brewing extract and partial mash beers for about 2yrs now and I have recently been told by my doctor that I have a Gluten Intolerance. Much to my dismay I have given up gluten all together. This is my first attempt at brewing a gluten free brew. Both versions are currently...