Recent content by solanite

I ended up adding 1 tbsp of Vanilla extract to about 4.5 gals of beer. Its just about perfect, I can taste thats its there, but its not over powering. I could maybe up it by about 1/4 tbsp. And it tastes really good. Like an orange creamsicle. I have to go get some more vanilla extract to keg...

Yeah, I brew with 1028 a lot. I actually have a beer fermenting right now using 1028 @ about 74 degrees F. That sounds about normal to see large (maybe the diameter of my pinky finger) chunks movng around and lots of movement. This is very normal for most brittish yeast strains....at least...

Yeah, I buy all my stuff at EJ Wren. Ed's very helpful with any questions you might have....I don't know why I didn't ask him at the time. It's nice that we have a local homebrew shop as good as Wrens. He's had pretty much anything I've ever looked for, and if not, he can usually get it for you...

You should brew a really big Barley Wine. Like 10% alc. Use all of your favorite grains and all of your favorite hops. Just one big malty ...hoppy delight. Let it age and taste the difference throughout about a years time.

Yeah, thanks for the heads up about how overpowering the vanilla could be. I think I'll start with a tablespoon in each keg. I'll see what that tastes like, then adjust from there. I'm really just looking for the vanilla to be just noticable. To me, vanilla seems to add a "smoothness" to...

Hello. This is my first post here. My name is Bob and I live in Camillus NY. I've been home brewing since Christmas of 2000. I've had this idea kicking around for a summer beer: Orange Vienna Cream? I just brewed my first attempt at it. 10 gal. - All Grain 18 lbs. Pale Muntons 6.5...