Search results

I did one of these and afterwards respected why a hefeweizen is what it is. I used some flavoring additions of Cascade and Amarillo (3/4oz each in 5 gal) and felt it totally washed out the hefeweizen character of the beer. If I was to do it again, I would just use a bittering charge and a late...

In a way, I'm glad someone else has mentioned this. A couple of years ago I bought a pound of leaf EKG from HopsDirect and I either mishandled them or suffered through a bad lot. Took me awhile to figure what was wrong. That experience really has steered me away from getting hops in bulk...

ASantiago, I've always been meaning to do this myself but never remembered. To better inform yourself if a fermentation is stuck, ahead of time, do a fast ferment test. http://braukaiser.com/wiki/index.php?title=Fast_Ferment_Test At one pound I'm sure you'll be okay. But I know if you are...

It wasn't an 80/- but I added 2lbs of jaggery sugar to a 5 gallon batch near the end of the boil. What I observed in the final product was a stalled fermentation and a reawakened one in the bottles (gushers). One possible explanation I've heard is that the yeast chewed on the simple sugars first...

If you haven't already, check out Deathbrewer's partial mash instructional here. That should help you answer your questions. Your updates look good, brew on!

I believe biscuit malt must be mashed in order to get what you want out of it. That means I would replace your dark dry extract with a pound of pale grain malt. Steep at 150-160F for 30 minutes to an hour (yes, this is a partial mash) and be sure to rinse the grains with additional water. You...

I brewed this 4 weeks ago with a nice starter of reclaimed West Yorkshire yeast, using Optic malt and Willamette as substitutes. 2 weeks in primary, krausen hung around like peanut butter but beer was brilliantly clear upon bottling. Very pleasant fermentation aromas using an "open" fermenter...

Although I have not tried it myself, check this out.

Yeah, it's your party, but I know I made a 1.065 IPA with 11% C60 and felt that was rather malty and drowned out the hops (used 3oz in last 15 minutes). It was candy-like. Good but not quite what I expected (so not great).

I am just about through a hefeweizen that I put through two different unconventional hop schedules 1) bittered only with Cascade to 17 IBU and 2) flavored and dryhopped with Amarillo/Cascade, bittered to 35 IBU. I did these two beers after a hefeweizen I made 2 years ago that was more...

Very cool. I think I've got a similar sized freezer and will now have to consider what you have. I like the idea of a tower/coffin but not too keen on having it cooled or a tight access if I need to change things out. The split lid definitely avoids worrying about knocking the tower off when...

What schedule did you use?

I'd like to try nuts too and have the same concerns as you do about the oils. Check this out for a process that may work around this problem.

Consider brewing the batch as you've planned but without adding the hazelnut extract until you are ready to bottle. Before priming your beer, draw off 3 to 4 separate samples of 2-4oz each into glasses and dose with different amounts of extract. You'll want to find a sample where you just begin...

I made a beer very similar to yours, although it had an additional half pound of crystal 120. I kept the spices (see Brewing Classic Styles) out of the boil and instead steeped them in a bit of vodka about a week or two before packaging. I strained it through a coffee filter and then dosed a...

I've got a brew I have in mind for my first go-around at no-chill. The original recipe calls for it's only hop addition of Amarillo at 15 minutes. 3-4oz, depending on AA% which makes for a smooth bitterness calculated around 30 IBU in a 1.050 beer. According to the charts, this addition for...

I made this beer (OG 1.079 FG 1.016) with Wyeast 3068 and remembered that it needed some aging to mellow out the fermentation products. I pitched cool (60-64F) and diligently tried to control fermentation temps but realized that it may have reached 70F plus at some later point. There were...

Shawn, thanks for the feedback, great experimental write-up. I've made a rye spruce ale and still have 8oz of tips I collected 2 springs ago. One problem I had with that beer (recipe here) was that I really couldn't pick out the spruce (4oz at 60min 4 oz at 20 min). The kitchen sink ingredients...

Looks interesting! Oldsock, would you say "up the IBUs a bit" for just this beer or others that are bittered with Magnum? I've got a lot of that hop to use up.

Brewpastor, the second version as you have it pushes the beer into robust porter territory IMO. For my moderately hard water, bierhaus' formula makes a great brown porter. I feel a 10% crystal to 6-7% chocolate (dark) malt is a nice balance between caramel sweetness and roast if using brown malt...