Recent content by NotALamer

Well I think I pitched the yeast too hot because I checked the gravity after three days and it had only moved from 1.107 to 1.103 or so. I just pitched a new packet of D47 so we'll see what it looks like in a day or two.

This has far worse head retention than any traditional mead I've made. I haven't taken a large enough sample to evaluate the body.

Is a bochet expected to be pretty thin? I notice it barely has any head retention if I shake up the fermenter. I'm guessing because most of the proteins were denatured during the cooking process.

I made one of these on Sunday with goldenrod honey and the aroma was still very apparent after cooking. I cooked it to about 345 degrees, it had been lightly smoking for a few minutes when I turned off the heat. It smelled amazing, I can't wait to see what it tastes like in six months. OG 1.107...

Black IPA? Guinness is pretty dry, so that should be pretty bitter. Let us know how it comes out.

I think this recipe is supposed to use ~300srm roasted barley, but I've made it with 500srm as well and I liked it better darker.

I've made it both ways and I liked it better with the darker stuff.

Yes, you want about a pound of 500°L roasted barley for a 5 gallon batch. I don't know how Briess can call that stuff 'roasted barley', because it isn't. Make sure it is ground well too, I think JZ recommends using a blade grinder to get it fine enough. The hulls are already burnt to a crisp so...

Either the Hugh Bairds or the Pauls, not the Briess. I don't know how they can call that roasted barley, it is most certainly not what you want for a stout.

Chill haze has been linked to stability problems according to JP, so anything that helps get rid of those unwanted proteins is a good idea, even if the beer will still be cloudy.

It is definitely pronounced for-lauf in Hochdeutsch, I took a year in college and lived in Osnabrueck for a year.

I don't think I've ever seen an uncoated metal cap on a beer.

Yeah you get clove at lower temps and banana/bubble gum at higher temps. You need to let the temp vary for complexity.

RDWHAHB, leave it alone. You could add sugar if you really need more alcohol, but I wouldn't.

You want 500 srm unmalted barley, should be about 10% of the grist.