Search results

I think you should really take a reading around 60 or 65 degrees to get a reliable, meaningful result. That said, my hydrometer came with a sheet that says you should adjust by: +.001 70F +.002 77F +.003 84F +.005 95F +.007 105F +.008 110F +.009 113F +.010 118F Your...

When I first got into this hobby, I had no idea that this was the stereotype. But, I have a beard, and so does the friend who got me started. Oh well, I'm not gonna shave just to break the mold here. ¯\_(ツ)_/¯

This is always a blast, but I'm always too impatient to let it get to the consistency where it's best. I love icecream too much for my own good.

He's just a little guy in a pot right now—I'm quite new to gardening. We're still a ways out from frost here, but I will be bringing the pot indoors when it gets colder.

Stumptown's Holler Mountain Blend is my reigning favorite at the moment. I know they're more highly regarded for their single-origin stuff, but I prefer a slightly darker roast. Maybe I'm a philistine.

Made three racks of St. Louis ribs with homemade sauce. Saved the bones to make pork stock. Made French Onion Soup with the stock, using thyme and bay leaf from the garden. All while sipping on homebrewed beer. You can't buy that kind of satisfaction at the store. :cool:

If you have a kitchen-aid (or similar) stand mixer, there are some pretty reasonable meat grinder/stuffer attachments out there, so you don't have to spring for the real thing (unless you make sausage quite often.) There have been plenty of sausage ideas and recipes posted so far, so I won't...

uni

12 days later, gravity is down to 1.019. The flavor is, uh, something. Smells kinda like onion soup. Tastes... sharper. I've heard that long conditioning times can do some amazing things. I have my doubts here, though.:drunk:

You know, even barring my opinions on whether or not all these flavors would come together to make a beer I would want, this really freaks me out. You hear a lot of people caution against the oil content of coffee and cacao nibs, and how that oil can harm head retention and mouthfeel. If you...

I know a lot of beer aficionados kinda turn up their nose at the annual arrival of pumpkin beers. I understand. That said, it *is* that time of year again; I know they're starting to flood my local bottle shop. Those of you that are willing to drink the stuff (or, perhaps, even enjoy it)...

I felt pretty much the same way. I was willing to *swallow* the Keystone Light and other kegwash at parties if it was cold enough, and I knew I *preferred* Yuengling or PBR, but I didn't really think I *liked* any beer. Fast forward to my sophomore year when my first Guinness Extra Stout...

Man, I love that beer, but I don't think I could drink a RIS every day. I can't even drink two of them in a row. My poor, wimpy tastebuds would die. On that note, I think I'd go something brown, so I can go milder than the stouts without losing all roast character. I'm thinking...

I cannot afford to do that at the moment.

When I first looked at your picture, I thought you were insulating the pot with a lot of well-risen bread dough. Heck, if you bake enough, that might even work too...:cool:

22,330 + 5 gallons coffee oatmeal stout + 5 gallons double chocolate stout + 5 gallons caramelized onion porter 22,345 gallons total

I like this idea. I've brewed three five gallon batches of extract beer (with some steeped grains) and I'd like to ease into mashing my own grain in a way where I can still work on my stovetop (and preferably with equipment I already have.) I've been brewing with a 6 gallon pot, but my next...

I do full five gallon boils on my electric stovetop, but it has a couple of fairly large burners. Even if your stove is smaller, though, I doubt you will have much trouble getting 3.5 gallons to boil. The jacket will probably not be necessary, and I get the feeling that they're more helpful on...

Well, I used hot coffee and I will admit that the head retention on my stout isn't great, or, at least isn't what I'd hope for in an oatmeal stout. But it was my first brew, and I wouldn't be comfortable chalking that up to any one factor in the recipe. I will say, however, that the oil...

I'm also new, and can't speak from experience, but I have also heard that you need to mash rye to utilize its starches. Maybe you'll still get some rye flavor or character from steeping, though? I guess let us know how it turns out.