Search results

WLP029 Kolsch is really clean and lager-like, and it's fast. If you can ferment at 60 degrees, you could probably even go the steam beer route and try a basic lager yeast. SafLager S-23 works pretty well. For the rest, probably somewhere in the realm of a 3 to 1 ratio of pilsner to Munich...

I've noticed that, whenever I have some extra shredded cheese or the like sitting around in the fridge for a while, it ends up with a pleasantly funky sharp cheddar flavor. (It's not just cheddar, either; I've had it happen to colby-jack and Monterrey jack, too.) That got me thinking - if I...

I think you could say that it's tea-like; some black teas kind of have a similar flavor. It's not very pleasant in beer, that's for sure.

A while back, I noticed an almost metallic off flavor in some of my beers. Eventually, I thought I'd narrowed down the problem to dry-hopping. So I stopped doing that, and cranked up the hop stand amounts to make up for it. Just recently, I brewed a black IPA that I sort of threw in a lot of...

Ha! That would be a good gimmick. Flat beer for flatlanders. It's definitely flat out there. Then you get to the caprock and the world falls away. I think I'll probably go a little more conventional with this. The sample wasn't bad warmish and flat, though. I can't believe I didn't think...

Just moved these to secondary. Both were about 1.007. The sample of the one fermented with Kolsch yeast gave more hop aroma, while the aroma of the steam was dominated more by fruity esters. The hop bitterness came through in the taste more than I had expected. That will probably fade with...

I'd say it was obvious, but not overpowering. I might cut it back a little if I were doing a "stout with chocolate," but it worked for a "chocolate stout," if that distinction makes sense.

I've used both, to varying degrees of success. You get more traditional "chocolate" flavor from cocoa powder, while the cacao nibs can bring some chocolate nose and a more complex flavor (one catch is that there's a fair amount of bitterness, which tends to compound if you use a ton of roasted...

You can probably also taste it, right? No hops, of course, but I think "bad" would probably jump out, regardless.

Well, I brewed tonight, and hit my numbers. (Well, mostly. It's actually a point or two higher, depending on how you squint at the gauge. I boiled off a little more than planned, and ended up just shy of 2 gallons. It wasn't far enough off to top off and tweak it, though.) It actually looks...

Two things: I've done a beer with NM green chile, and tossed the whole, roasted, peeled chile in the boil at 10 minutes. It gives more flavor than heat, which I prefer. But, if you want the heat as well, putting the jalapenos into secondary should be fine. Second, if you're not afraid of the...

I know it's too late for this batch, but I've had good luck adding chiles to the boil to get more flavor than heat. (1 NM green chile per gallon at 10 minutes.) I've read that "dry-chile-ing" is where you get heat, so I think the tincture is probably the same thing. The advantage is that you...

Nope, I basically let it thaw to room temperature, so I don't mess up my temps, and toss it in the mash with everything else.* Figured at a potential of 1.020, the calculated gravities end up working out fairly well. I never did get a chance to try it with fresh sweet corn last year, though...

Just moved the Biere de Madness to secondary and pitched the Brett. Brux. The saison yeast has done it's thing: spicy and slightly tart. It's not as malty as a biere de garde, but the grains really come through, with some pepper from the rye, creaminess from the oats, and a whole bunch of soft...

Stony Brook Red, the barrel aged Flanders Red from Sam Adams. Eh. I get the value of the style: they basically turned bread into wine. I'm just not sure it's relevant these days.

Yep. I wanted to darken it up a bit. If/when I make it out of actual raw ingredients, I may leave it out.

After being inspired by Revvy's Kentucky Common, I decided to try my hand at creating a beer for the Land of My People, on the Great Plains. The idea is to create a beer that a farmer could make with a bag of barley from the maltster and some adjuncts from local harvested ingredients. My...

Found this by way of a thread on using 6-row, and I was really inspired. I may try this recipe first, but I'm already playing with a version I've tweaked with a nod to the land of my people: A Great Plains Common. We don't tend to grow rye out there, so I swapped out the flaked rye for flaked...

I use 6-row in a cream ale using frozen sweet corn. Gotta love that extra diastatic power.

Are you corking/aging it? Folks claim that some of the character comes from that. Barring that, longer boil times, maybe?