Recent content by snazo

i made a thread a couple days ago asking about making a spiced dunkel. not to much feedback. someone suggested to research amounts used in christmas/holdiay ales and adjust as needed. maybe we can come up with something here together.

Anyone ever add spices to a Dunkelweizen? Was thinking cinnamon, nutmeg, or something? Thoughts....

sup fello MA brewer

i did my own recipe as well, my hop schedule. 60 mins 0.5oz Simcoe pellet 60 mins 0.5oz Cascade pellet 30 mins 0.5oz Cascade pellet 15 mins 0.25oz Simcoe pellet 5 mins 0.25oz Simcoe pellet dry...

thanks guys, i hear yah ctown. see how this turns out and tweak for later.

Simple question. Made a pale ale. Primary for 3 weeks, secondary and dry hop for 7-10 days sound good? Using 1oz of simcoe pellet. Thanks a bunch.

if you are worried about it ask your LHBS if they will allow you to swamp out ingredients from the kit to fresh. Thats what the one i go to allows with no additional cost if using same amount/type.

fyi, ive put like 60 caps in a bowl with starsan, put the extra back in the bag with the rest, apparently didnt completely let them dry and they all rusted in the bag.

just stick all mine in a cooler full of hot water, close lid over 24 hours. water is still warm and u'll find labels floating on the top. hoegaarden's come off real easy and the bottles look nice.

i did the same thing my first batch, seemed like the longer i kept them in the fridge the less "over carb" they were. i put 2 in the fridge for 24 hours=over carb. put 2 in for 5 days=perfect.

i just got a size 5 1/2 rubber stopper from the HBS and stick it in there when bottling.

subb'd for later

buy a quality wheat or anything belgian in that matter and you'll find yeast. love swirling the last 1/8 of a bottle to create the head. but ales and lagers, yah im in aww as well

got it, thanks alot everyone, really. i will post the results and with final recipe. in due time.

thank you so much!! Should i just cut out the 2 row? if i did is there anything i should add?