Recent content by wayloncash

Thank you Daphne...lol...apparently my disdain for condescending people came across as condescending ;) the point is the love of the brewing process and what it takes to reach the end result. Personally I may love a vanilla coconut porter though at the same time really respect someone who can...

I agree talgrath, I enjoy entering the Specialty Category in comps, using oak and anything else we can dream up.

Good responses....so agree and disagree. Its not being a purist or pushing the envelope with beer or styles that bothers me. It is more of the hipster beer snob attitude of some who jump to the extremes prior to developing solid brewing technique then attempt to hold themselves above everyone...

I came to an epiphany while talking to a salesman/home brewer at a local beer shop. Am I the only one fed up talking to these so called home brewers who don't understand classical beer styles, don't understand balance, don't understand proper fermentation methods...I mean I'm sorry don't act all...

that had dissentary

By the sounds of it the "sour" you are experiencing is from Acetaldehyde. Acetaldehyde can cause the classic green apples although it can also come across like a cidery-vinegar or sour like flavor. This is caused by prematurely removing the yeast, lack of oxygen and or premature flocculation...

Hello all! My American Amber Ale made it to the 2014 NHBC final round. Who else made it to the final round and what are you entering ?? Good luck to you all! :rockin:

I've used bourbon barrel oak chips, approx 1 cup per 5 gallons, after i toasted them slightly in the oven for 20-30 minutes. I add these to my bourbon barrel brown ale which comes out great with the chip addition. Taken a silver and bronze medals with this technique.

Sorry for the condusing question and thanks for your help, appreciate it.

It is an all grain recipe, I have read alot about steeping those grains. My thoughts on it were the same as yours OHIO that, can't i just throw them all into the mash tun ? Would there be any negative side effects ?

Hello all, I have a newb question that I think I know the answer too though could use some clairifcation. I plan on making a Cream stout this weekend. Do I have to STEEP the roasted barley, chocolate malt, etc.... OR can these grains just be added to the mash with other grains ...

I am kind of new to this so heres a newb question. Do you steep the chocalate malt and roasted barley ? Also, when do are you adding your oats ? Or are all the ingredients added to the mash ?

I like Billy Hill's myself, the wife likes Billiams...

Excellent site !!!!!!! Could you work on something with a little Gold foil like outline ?

thanks for all that have voted , keep em coming!