Recent content by rightthumbbc

I just brewed a beer using 13.5% crystal, mashed at 154 for an hour, and it's about as much sweetness as I'd ever want in a beer. 1lb seems like a good starting place for your recipe, can play around with it later on if it doesn't turn out how you'd like it.

I've never experimented with coffee the way you describe, but I have splashed some coffee into stouts I'm actively drinking before and that has tasted pretty good. Maybe you could do some taste testing with adding 1oz brewed coffee to your bottles?

I think your plan sounds fine! I accidentally turned a 7-day dry hop into a 12-day dry hop in the fall and the beer was still delicious. I think moving your fermenter should help quite a bit with helping things settle out as well. If you're interested in dry yeast, US-04 is a pretty...

Picking yeast with higher flocculation characteristics might be helpful for you if you are winding up with a lot of floating sediment when you bottle. Using WY1272 rather than 1056 made a huge difference for me as my go-to Ale yeast. Also, are you bottling directly from your Speidel or...

I had seen about 4 versions between forums and the recipe on the AHA website haha, wasn’t sure which was most accurate.

2oz didn’t seem outrageous so I left it alone. Would you change it/have a reason to change it?

I've been thinking about making Janet's Brown ale for a while but I usually prefer my beers in the 5-6% ABV range rather than shooting for that "imperial" range. I made some edits to tone down the ABV and swapped out the carapils. I've never made a "hoppy brown" before, any thoughts on if this...

I'm intrigued by this as well. I live pretty close to a NB store, if I stop by maybe I'll take some pictures.

This is a recipe I tried out earlier this fall and was very pleased with (not mind blowing, but very good). I would definitely make it again, made for a very crushable IPA that the citrus and floral flavors came out well in. https://www.brewersfriend.com/homebrew/recipe/view/503655/smoove-moves

Just smells as far as I can tell. I sampled it and it tasted fine, but admittedly it was hard to totally separate the smell while tasting. Any input on how long it lasts? Just during fermentation, a week or two following? I've read that if you package too early it doesn't dissipate properly but...

Using a kolsch yeast, OYL Kolsch II, for the first time to make a mocktoberfest. Anyone have any experience with how long "disappears with age" typically takes in regards to sulfur?

Will swapping the bittering charge with magnum affect flavor much? I was shooting for a piney/fruity profile but I'm all for saving a little bit of money if the difference is negligible. Leaving the carapils out due to the oats makes sense... Would you recommend swapping that .25lb for a...

Trying my hand at making my own recipe for the first time and wanted to see what others think. This is my idea for an American IPA; I have a 1 gallon batch about ready to bottle that I did linear scaling with, and if it goes well I'd like to do a full 5 gallon batch. My recipe info is based on...