Recent content by riprollins

How'd it come out?! I'm brewing an Imperial Pale Ale and I would like to split my batch bottling half and aging the remainder with light oak chips.

I'm sorry, I just read that you have indeed put cherries into your secondary. I also saw that you dry hopped. If I were to guess, I would say that the hops may be your problem. Typically, fruit beers, especially those with fruits of a delicate nature, have a less aggressive hopping schedule. I...

As I had explained, the same happened to my brew. I imagine this is because the cherry flavor and taste is scrubbed out in the primary fermentation. Through research I have discovered that the later in the process fruits are added the more prevalent the aroma and flavors will be. If you are...

Welcome, mate!!! I look forward to seeing how it turns out!

I am very interested! I would also like to add that I received the e-mail from the brew club so thanks, mate!! Is it still available?

1) From what I have read/researched, people will put fruit into primary or secondary for different reasons. As a general rule of thumb fruit will go into primary if you want to add color and perhaps some very subtle flavor to your beers. Fruit will be added into secondary if a much more...

Coonz, Ok, so I just racked to secondary and I ahev to admit, the cherries really don't come through unless you are REALLY looking for them. The color is wonderful, however. Even though it's a stout if you hold it up to the light or as it was coming through the racking cane it had a lovely...

I'm trying to be patient while my Imperial Chocolate Cherry Stout ferments. I'm 4 days in and itching to taste it!! I have plans to brew again in about two weeks. I have some left over grains so I was thinking of another stout or porter of some kind [maybe with pumpkin for the fall??]...

The question is, how much of and what kind of sugar do you use? As stated in the Homebrewer's Companion, by Charlie Papazian (my primary reference until my discovery of this delightful forum), for batch priming dissolve and boil your fermentable sugar for 5 minutes in about 1 cup of water...

Thanks for the welcome, mates!! I look forward to the continual education I can gain from everyone!!

I recently brew a batch with cherries: I added 10 lbs Crushed Sweet Cherries. I steeped them in the wort for 15 min after the boil between the temps of 170-145 while cooling in order to pasteurize the fruit. I then cooled the wort and added the crushed cherries, pits and all (do not crack open...

How did it turn out?! Did the starter help? Did you get the hoppiness you were looking for?! :confused:

Brilliant, thank you, EROK! Is it OK to open the carboy in order to check gravity? I had always thought oxygen is bad once fermentation has begun. Haha, wait, what am I saying? The beer will encounter oxygen when I rack to secondary (with minimal splashing, I believe)! I suppose the question...

I appreciate the warning, mate!! Some additional info: Black-strap molasses is actually the dregs of the refining process and the result of the third boiling of cane juice. The resulting product has the least amount of sugar content and, as a result, is the least fermentable. Most distilleries...

Hello all!! I found myself always referring to this site when I had questions so I finally created an account and asked a few questions of my own. I went ahead and posted a thread in the "general techniques" forum and just now realized that I forgot to introduce myself! My name is Patrick...