Recent content by Rkoory

Agreed. The no new ground comment was in reference to the slated caramel concept for a beer, not the method for imparting a salty tone. When I set myself to this task I did not expect to find a readymade example of a salted caramel beer. Obviously the addition of salt to the beer will be the...

Hmm, this sounds promising. It’s funny, it seems like there is no real "New Ground" to be traversed in beer making.

Salting the finished beer is fine as a last resort, but it’s a bit ham-fisted for my preference. I was hoping to find more of a brewing technique that results in a salty tone to the beer. I don't need the end product to be a pretzel, so a huge salty presents is not really sought after...

the gose is likely to be a non-starter. My wife has a deep dislike for beers with strong sour notes, or open fermentation.

What is a caramel gose?

So, my wife has thrown down the gauntlet. She has set me to the task of producing a salted chocolate caramel beer. By basic plan is this. Produce a sweet stout, somehow make it salty, and adjunct it with caramel and chocolate. The sweet stout and adjunct part will be pretty strait forward...

I have had the same issue getting hop bags out of carboys. Made the investment and bought a bigmouth bubbler for my dry hoped beers. Well worth the money.

Is there any more technical/robust information about the effects of boil time?

I have a double stout that I am planning, and was considering a 90 min boil to help get my gravity up, and potentially to get the most out of my hops. I believe that a longer boil time will increase the polymerization of the alpha acids, creating a greater bittering effect, but what else does...

Follow up: I have been drinking my biere de chlorine over the past week. Good news is, its palatable. bad new is you can defiantly taste the chlorine. Its not a bad beer, might have been a pretty good beer, but live and learn. Thanks all.

Thanks for the direction all. Now, how do we delete this post so that it's not another redundant kegging post?

kegging in general. I would like to move away from bottling.

I'm looking to move to a keg system this year, and was hoping to find some good reference material on choosing/building/maintaining a keg system. Does anyone have any leads?

Congratulations on your level of efficiency. That's great. Personally, I usually pull about 70% on a 14 lb grain bill, so I'm guessing I'm going to be a bit lower with the bigger grain bill. I'm not worried about chasing efficiency at the moment. At some point I will work to improve it I'm...

7235+ 5 Barley Wine 5 Brown Ale 5 Dopple Bock 5 Coffee Stout 5 IPA 5 Irish Stout 5 American Strong Ale = 7270 That's it so far this year. More to come