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Anybody try the drunk monk recipe? I am curious about the experience anybody has had with the recipe, especially as it references "home grown hops" which could be just about anything. Anyone have any Rex's for a sub that would fit/compliment the home grown addition in this brew...

That's exactly the info I am looking for out of these discussions. Thanks for sharing. Upon rebrewing this, I think I may up the rye percentage a bit and try the kolsch yeast. What temps do you consider lagering temps for the kolsch yeast? I hear it really slows down below 62. Just curious...

Also, please tell me about the kolsch ale yeast experience you had. White labs? Wyeast? Temp used?

I used the miss American rye and combined it with a BYO recipe I read about for terrapin rye, which I haven't had, but liked the sound of. I hopped with a "C" approach. Here is a link to my take on that rye recipe http://hopville.com/recipe/1620360 I think I will do it again. I am...

Really? No takers, eh?

Old thread, but bringing it back. Just made some beer bread up with 1.5 cups of yeast slurry washed once and harvested from the NB brick warmer red ale. Supplemented the yeast with a pack of regular bread yeast dissolved in 1/2 cup Luke warm water mixed in with the slurry. Let that mix sit at...

Anybody brew some of the recipes from the AHA winners circle? I thought it might be cool to have a place to post what people have done with those recipes and lesson learned. I was thinking about brewing the 2004 Amber winner "drunk monk" and ran into a couple of questions only somebody who has...

How did your dry hop schedule turn out?

If the garage where you keep it gets too cold, then it can slow or stop fermentation. I am in San Diego and didn't think this would be a problem, but recently, the interior of the chamber dipped to 58, so the chamber got moved inside where ambient temp is above the temp I want to ferment at...

I thought that might be the case. Went ahead and searched out what I could find in brew smith ignoring the acronyms. Thanks for jumping in and helping me out!

Greetings community! Need a little help in working together a recipe- using the AHA database for a drunk monk amber ale and it calls for DMC Caramel Munich malt, DMC caramel Vienna malt, DMC dextrin malt, SMC special pale malt, MCW wheat malt, DMC aromatic malt, and DMC special B malt. I have...

Can you tell us how low was low?

That is an awesome vid! Thanks for sharing and for the info. Much appreciated!

Dude! Put that lid back on there and leave that sucker alone! :D The yeasties know what they are doing. Also, please, be sure to sanitize everything that goes into that wort- like that hydrometer you popped in there. It is hard to leave a freshly fermenting batch alone, but I have found that...

What if he just boiled it down further, like cooper mentioned- if he were at less that 4.8 gallons, couldn't he be at a higher OG without equipment failure? (honest question- making sure I have the correct understanding!)

For what it's worth, I do one L starters and usually just pitch the whole thing- I have pretty vigorous fermentation and don't notice any difference in taste from pitching off a cake, versus pitching a vial, versus decanting and pitching. Ease is good- my vote is let it ride. Curious what...

Just took my bottle conditioned and (well) carbonated pumpkin ale (I live and brew at sea level) up to 2700 feet today for some mountain fun. It is at about 2.7 volumes of CO2 here at sea level. It did seem more foam-y at the mild elevation at which we were. I went looking up info on this...

are there concern about aeration using this method?

That sounds awesome! Thanks for the reply. Just to clarify- you did the chocolate at the beginning of the boil? I have used cacao nibs in secondary, but never in the boil. What would you say is the difference there? And you mentioned that you used 4 cinnamon sticks. Did you use those for...

Very interesting line of thinking- like the combo of peppers, vanilla, cinnamon and cocoa. Did this happen yet? Can you share tasting notes, lessons learned, etc...