Recent content by theoracle

I had the owner of Highland Brewing Co try it and loved it. I found out that traditional Lambic is served with a lump of sugar, which makes me feel better about backsweetening in the glass. I mashed at 158 with my new batch and also double the honey malt because I like having that mead smell...

Lambic and Sour beers use only old hops. You can brew with them or probably sell them on eBay.

The salt blocks the bitterness from the receptors on the tongue, it works on black coffee too, I guess some people just don't like bitterness.

Since i back sweetened in the bottle it's dead on with the Rubaeus, the recipe on brew toad needs more malt backbone and a high temp mash. I will get it right next time,the recipe was around $45, so I won't make it again for another month, but 2.0 will be much better. I made a 5 gallon batch...

Founders Rubaeus clone, my first fruit beer, and the first time I had to back sweeten an ale.

Rubaeus clone is finished. This was my first attempt at a fruit beer. The beer is in the keg but I had to tweak it a bit. I used 7 lbs of raspberries, frozen , half puréed half whole, 3 different times in fermentation. I also threw in a bottle of black cherry juice for complexity and color. I...

Well, we know they use 3,000 lb of raspberries for each batch, I'd like to find out their batch sizes. I don't think they use any juice, because then it would be less expensive beer. I think the color comes from black raspberries mixed with red from Oregon.

I brewed this 3 weeks ago and I'm working on it in the secondary fermenter. I used one pound frozen raspberries in the primary that were pureed. I used 3 lbs whole raspberries in secondary and 2 pounds pureed raspberries. The flavor really comes through when the raspberries are able to sit for a...