Recent content by sven11

Yes after using some other ice cream makers we now use a Kitchenaid model too, and it is great. Some of these recipes look outstanding!

I also don't taste after pitching the yeast until I either transfer to a secondary or bottle. I am too nervous about infecting the beer during fermentation.

LME is so much easier to work with, but for whatever reason (maybe it's in my head) I always seem to get a better flavor in the finished product when I use DME.

My friend and I brewed for a couple years and never made a good beer, and he gave it up. Later on I realized we were fermenting in an apartment without air conditioning all summer long, 80-90 degrees. Oops.

Originally I didn't keep notes until I accidentally brewed a batch that was really good and couldn't repeat it later. Now I keep detailed notes on the whole process so I can recreate the best batches if I want to.

we have thought about making it with leftover hops, but do we pour the hop pellets right in or soak them in something and strain the hops out before pouring the liquid in ti the ice cream? it seems like straight hop leaves in the ice cream could cause an upset stomach.

I got my wife an ice cream maker for Mother's Day and we want to use some left-over home brewing ingredients to make a beer flavored ice cream. Does anybody have any tips or suggestions for doing this, or any recipes that you have made in the past?

Out of curiosity, has anybody used fruit like raspberries or thimbleberries? I have access to a good supply of thimbleberries when they are ready late in the summer and I have thought about using those in a beer. From what I have read it seems typical to add the fruit to the secondary and then...