Search results

Sometimes I do, sometimes I don't.. Doesn't seem to make much difference but it's probably better to do it. Glad you like it!

Greg, it looks great! A recipe can only take a beer so far, it takes a brewer's skill to create a great beer. So I can only take partial credit, the majority goes to you! :mug:

Wow, lotta questions! I'm not too familiar with Brutus systems but it sounds like your plan will work. As long as you have a container to mash in, a container to decoct in, and a container to heat sparge water, all simultaneously. The fermentation schedule you quoted from post 7 is correct...

The more you can boil, the better. But 2.5 gallon should be ok. The dry extract can go in with the other extract, or you can do a late extract addition and add it with like 10 minutes left in the boil along with any of the liquid extract you held back. Good luck!

:mug:

A lot of things could cause the lighter color like the particular batch of crystal malt you used, the intensity of your boil, lighting, and the presence of yeast in the sample. If you decide to make it again, adding a touch of chocolate malt would give you a little color without much flavor...

I don't have experience with that yeast buy I'm sure it would do ok. This is definitely on the more involved end of AG brewing, and as such, may not be the best recipe to start with. You'll already be struggling with your timing and temps and the flow, and the complexity of the process...

Glad you liked it! :mug:

You're right, it'll still be beer. You could call it a barleywine, of course, though it would be on the weaker end. BJCP guidelines suggest a minimum og 1.080 but they're just guidelines. Calling it an old ale would work if you wanted to fit within stylistic guidelines. I'm sure it'll be...

It's probably fine to add the gelatin to the beer straight off the heat, but I always let it cool for 20-30 minutes or so first. I don't think hitting an exact temp is critical. EDIT: and if you were asking about target temp for the beer and not the gelatin, then anything below about 45 is...

Add half a packet of knox unflavored gelatin (or whatever you get from the homebrew shop) to about 4 fluid ounces of cold, filtered water. Let it sit for like 10-15 minutes to dissolve and hydrate. Then heat the mixture up to approximately 170-180 degrees F to pastuerize, but be sure not to let...

Belgian candy syrup is a very close product, and will give equally good results.

wlp001

Yeah, I recommend anyone using WLP002, Wyeast 1968, or any other liquid british yeast with known low attenuation to mash this recipe at 148-150.

Sure, but realize there is a difference between brown and amber malt. I'd use amber malt in place of the toasted malt, but you'll need to decrease the amount since it's much stronger. I'd go 0.5-0.75 lbs of amber malt depending on how much of that toasty/bread crusty flavor you want. Good luck!

:eek: Yoop! I thought Fuggles make you puke!?! I think someone hijacked your account.

My pleasure! :mug:

Awesome!:mug:

Don't confuse fluid ounces with ounces. A fluid ounce of molasses will weigh much more than an ounce. Milesvdustin, just weigh out your desired amount of molasses into a pyrex measuring cup on a balance. Using the pyrex measuring cup allows you to dunk it in the boiling wort to wash out the...

Watching TV with Brolly