Recent content by ryanflc

I agree with DeathBrewer in that Oats will definitely give you a nice creamy Stout. I brewed an Oatmeal Stout once that was the smoothest beer I've ever made. I believe Flaked Barley will do the same thing, yet it would give a different flavor. In my previous post I was saying that you need...

I'm not 100% sure, but I would think the flaked barley would still add starches to your beer, making it smoother (like Guinness)... even without the enzymes. If you mashed with 2-row, the enzymes would convert the starches into fermentable sugars giving you a higher OG. Since you are using...

You may be able to buy some decent maple syrup in the grocery store (depends on the store I guess). My local store sells some grade A syrup from Vermont, which I've used in a maple wheat brew before and it was excellent. As long as it's graded (A or B) and not that artificial stuff, then I'd...

Sorry to nitpick, but the SG (starting gravity) will not change after brew day. You measure it after the boil, then you're done. Your FG (final gravity) is what you are referring to. 1.019 is a little on the high side, but nothing to worry about. If it's been staying the same for 2 weeks...

I've brewed batches that didn't start actively fermenting for about 36 hours so I'd be a little more patient before repitching. Don't worry about pitching yeast at 80 degrees. I do it all the time. As long as it's below 90, you should be alright. RDWHAHB!

I few months ago I brewed a pale ale flavored with Cascade and Perle hops and I dry hopped with 1 oz of Amarillo. It had a pleasant hop aroma, but wasn't overly pungent. Slightly citrsy, but I didn't detect any tangerine flavors. If I do it again I'd probably double it to 2 oz or be...

I used to order from Midwest Homebrewing exclusively. Orders are not always perfect, but a quick phone call and they will fix any problem you have. In 3 years of brewing, my liquid yeasts have always arrived alive. Recently Midwest has been giving me terrible grain crushes and sometimes...

In case you are wondering about exploding bottles.... I recently had an IPA fermentation stall at 1.036 after 5 days. I think the fermenter got too cold. I tried agitating the yeast (without introducing more oxygen) and bumping up the temp to around 75 degrees. I let it sit for 2 more weeks...

Not many lighter beers will use that much caramel malt. It may overpower the fruit tastes (although maybe not since you're useing a decent amount of blueberries). I'd consider 0.5 lb or possibly 1 lb of caramel instead and then up the pale (or wheat) malt extract accordingly.

I live in Lake Hopatcong, about 25 minutes from Morristown and probably 35 minutes from Wayne. I've lived here almost 4 years, but I'm originally from Maine. Nice to meet everybody!

Yeah, I played around with the hop additions in Promash for a while. Using the Cascade at 60 gave me a much less bitter beer, which is what I'm shooting for. I've heard some people rave about the flavor and aroma of Columbus, which is why I'm adding at 15 min and dry hopping. If that's a bad...

I've been brewing for about 2 years now and I visit this site before every brew to make sure I'm not doing something stupid. I figure it's about time I introduce myself and maybe make some contributions of my own. I've already made the transition from extract to partial-mash brews with the...

I'm planning on brewing a normal pale ale using a partial mash, but I'm not sure which yeast is best suited for my recipe. I'd like it to have a nice hoppy flavor and aroma, but I don't want it to be too bitter. Here's what I've got planned so far. 3 lb American 2-row 1 lb Vienna 0.5...

Just brewed an APA a few weeks ago and my recipe is very similar so I figured I'd post it for comparison purposes. It was a 5 gallon batch that was mashed at 152 degrees for 60 minutes. It has been sitting in the secondary for 7 days and counting. I plan for another 7 days until I'm ready to...