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Well... when in doubt.... let your poor beer age for a bit (has that advice ever been given before, on this forum? :o ) A week in the fridge has let this beer equalize out quite nicely. The toffee flavour is still there, and next time I won't use as many sweet malts, but this is quite...

That's what I'm leaning towards as well. Still, the aroma and taste are SO distinctly, one-dimensionally "toffee/candy" that I wondered if it might have been a process issue rather than a recipe... Anyway, thanks for the thought!

I'm generally more partial to big, flavourful (especially hoppy) beers, but I've been trying to create a few more bland ones for my friends. I thought I'd try a low-hopped, easy drinking red ale - something maybe kind of like a "Rickard's Red" (but tastier!) Anyway, I came up with this recipe...

h4rdluck... Extract is probably the easiest way to go, honestly. Still, if you want to be more 'purest', maybe try adding cocoa powder in the secondary? I did this with a chocolate porter and the flavour and aroma came through quite nicely. I boiled about a liter/ quart of water to sanitize...

I made a fairly hoppy wheat beer as an experiment and it ended up quite good. 5 lb pale 2-row 3 lb malted wheat 1.5 lb vienna .5 light crystal Set it up with S-05 and a cool ferment... 1oz of 11.5% centennial at 60, 0.5oz saaz at 15 and flamout. Honestly, the finish was a bit too bitter, but...

Just finished this keg with a buddy... MUST brew it again soon!

Are we using the same stuff here? What I get is called "Crisp roast barley" It is black and shiny like coffee beans. Some of my recipes I measure it in by the 'pinch'... I used 3 oz of it in an attempt to get a "red ale", and even that little amount made it a rich, dark brown. (There was...

To my understanding, the sulfates aren't as noticed in beer because some sulfur compounds are naturally produced/occurring in the wine anyway. I guess I was wondering/worried if the met would cause some off-flavours.

*bump* no input on using metabisulfates or other chemicals? Not sure that's what I'm looking for... but also.. this beer is NOT clearing with gelatin and cold crash.

12 oz of roasted barley? That seems like a lot for a red!

Is that true about Rickard's White being the same as blue moon? I tried Rickard's white once, and thought that it was, hands down, the worst white beer I had ever had. I've never had a blue moon, we don't get it up here, but I hear it talked about. (Maybe I had a bad batch?)

This... is the kind of insanity... that is awesome.

Technically the name of a brewery - "Dead Frog Brewing" in BC. Motto? "Nothing goes down like a cold, dead, frog."

I didn't go for 4... sleep and sanity prevailed. #3 was a brown ale... even by the end of that I was noticing my technique suffering... I still need to find a source of good, pure strawberry or cherry juice to add to the fruit beer when the time comes...

Now that I'm thinking about it... I could slam a red bull and go for four? C'mon. Someone goad me into it!

It was just going to be one (really darling!) I finished up my first ever lager... set it in the basement windowsill... and started thinking "All my stuff is out ANYWAY... and I've been wanting to try the 'impatient man's lambic-ish framboise'" (Besides... the gf loves fruili and floris...

Anybody have experience doing this with metabisulfates? What was the effect of taste? I think I might try it with fining, cold crashing and racking.

Thanks... so... what's the best way to do this? Can I remove enough yeast with finings and cold crashing? I can't imagine using metabisulfates like they do in wine... (yuck? ... or ... maybe it would work?) I suppose pasturization would work... but would have an effect on taste. What about...

Hi Guys, My preference is for dry beer, but my gal was enjoying a floris kriek the other day, and I became curious as to how it got SO sweet. To my understanding, sweetness can be increased with: -certain malts, such as crystal/caramel malts (bring a caramelly sweetness) -warmer mash (results...

Reporting back on the experiment (... a term I use loosely... a proper experiment would have involved a parallel recipe with extra 2row in place of the wheat, and everything else the same...) My hope was that the fairly basic recipe would let the character of the wheat shine through, and I...