Recent content by Pikeman

Has anyone used chokecherries in beer? Any input would help such as amount, how to add them to sec., etc.

Well I might drop the volume down to 3.5 and yes I am using Belgian bottles with corks and cages. Yes I did drop the beer down to 35F for 7 days to settle out old yeast. I am using wyeast bel abbey II smack pack. Just wanted to know if using the whole packet would cause any problems?

Og:1.o80 Fg:1.005 Spent 1 wk. at 35 to settle old yeast. Shooting for 4 volumes want to know if anybody has bottle conditioned this way? Add 1 pack wyeast and 8.07 oz. of sugar. I have bottle conditioned belgians with this much sugar before but not with fresh yeast.

brewed up a chocolate stout couple of weeks ago. now ready to add cherry flavor. just wondering has anybody used cherry schnapps and if so what is the best brand.

I have brewed several Scotch ales this past year(Based on the Hammer and Nail recipe), tweaking them a little bit each time. The original recipe called for 3oz. liked it so much that my second brew used 4oz. There was a big difference from 3-4oz. I thought it took away from the maltiness and...

Yes, you could add hops at anytime, but he was talking about skipping the traditional bittering schedule and adding 3-4oz. of say simcoe and also adding a bit at the end for aroma.

Has anyone heard of or tried starburst hopping? One of the guys at my homebrew shop mentioned it to me, he said add a bunch of hops around 20mins. left of boil instead of 60 or 90mins.