Recent content by savestheclash

Hey gang, Just got my hands on an adorable little 5 gallon whiskey barrel from a local distillery. Definitely excited to put it to good use, but figured I'd stop by here first for any advice on how to prep it for beer - and most importantly, any recipes and tips for a great beer to age in...

Thanks to all of you for the thoughts. I had this in primary for a month and then secondary for a few weeks. It has now been sitting in bottles for a month, and I think I'll let those age for a while before I pop another one. May try this recipe again soon and let it age for a year or so. To...

First off, disclaimer that this was an experimental beer idea and I knew going in that it may not turn out. I brewed a Belgian Stout with dark cherries added and fermented it with a Belgian Sour Yeast Blend from White Labs. The first few bottles were really enjoyable. Started off a stout...

That's an amazing offer, really appreciate it. Unfortunately, I've got to ship it off today to make it to the KC judging center in time this week. Once again, awesome of you to offer. I'm hoping to keep tweaking and brewing this recipe as it is one of my favorites - so perhaps in the future...

Definitely. Appreciate the distinctions - I think I'll crack open another bottle tonight and get a final feel for the roasty-ness and sour tendencies before I pack it up and ship it off.

Thanks for the additional thoughts, I agree, figuring out a classification and solid description for these non-standard categories is just as tricky as brewing the darn thing! Here's the malt profile for the stout base: Malt Extract Dark syrup: 3.5 lbs. Light syrup: 3 lbs. Dark dry...

I like the looks of 16E - obviously description is key here, anything you would change about this?: Rich stout base, dark cherries, fermented with Belgian sour yeast blend

Hi guys, Entered a beer into a local comp this weekend to get some feedback before I ship the same beer off to the National Homebrew Comp. Good feedback except I got dinged heavily for entering into the wrong category. It's certainly not a standard beer: Sweet stout base with dark...

Varies between punk, indie rock, alternative and hip hop. I usually end up naming that day's brew after something connected to the album playing during the brew day.

I second this. Would love to join a fun, possibly smaller club, curious what's out there.

Curious whether any of you have received any notable feedback from judges when entering extract brews vs. all-grain?

Give this a shot, and of course, let me know how it turns out: 5 Gallon Batch SPECIALTY GRAIN (Steep/partial mash) - .5 lbs Maris Otter (or other 2-row barley malt) - .25 lbs Crystal - .25 lbs Cara Munich - .25 lbs Biscuit or Victory malts FERMENTABLES - 3.15 lbs Gold malt syrup (60 min) -...

I've probably already missed your brew day, but just in case: 2 oz Green Bullet for the full 60 minutes (good hop for a backbone) 1 oz nugget with 30 minutes left 1 oz Citra with 15 minutes left 1 oz Citra at 0 minutes Dry/secondary: 2 oz dry hop in the secondary 1 in the keg. If you already...

New to the forums after spending the past year getting random advice/recipes from reading through. Give me a shout if you're in my area - looking to get more involved in the homebrew scene, maybe join a club. Local store is Brew Hut down in Aurora by Dry Dock. Cheers!

Partial/mini mash indeed. Here's a forum with a helpful hint for how to use iodine to test your mash for a full conversion before you boil https://www.homebrewtalk.com/f13/how-do-iodine-conversion-test-37609/