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make sure you're aware that the alcohol content is going to be really high. if they turn out delicious, great, but I wouldn't go about chugging them til you see how much kick just 1 has.

Apparently there's some debate on this as of late. If you look up Late Extract Addition Method, you'll find a number of posts on this, and the old thought was that the higher the OG, the lower the hop utiliziation. You can see some of the old thought data here...

Alright, ended up brewing this yesterday actually. I'm stationed away from home right now, brewing in a hotel room, so I figured I may as well spend Thanksgiving w/ 200billion of my hungry little friends, right? Had some problems with the mash, but the boil and beet additions seemed to go...

the original almost matched the robust porter I'm brewing tomorrow, save for a little, black malt, curious to see how the differences in hops and yeast play out to make completely different beers.

how's the suspension on your car, are there potholes, and did you strap the bought keg in for the ride?

Excessive starch causes kind of a milky haze, found that out when adding sweet potatoes w/o accounting for starch conversion (there may have been finished homebrew bottles that needed emptying during the brewing process... and I wasn't gonna toss that stuff out). Was this an all-grain or extract...

check out Brewing TV episode 4 - Open Fermentation. They simply add their wort to their bucket, leave the lid off and let it go, claiming that the CO2 rising to the surface immediately provides a protective barrier... not sure that it's that quick a process, but if you can whip enough of a foam...

Sounds delicious, but I'm getting closer to 1.098 on the OG, this is 11.3lbs of grain for a 3gl batch, yes? You jump between saying it's a 3 gallon batch up top, then use 3.5gal of water for the mash, another 5 for the sparge, and end up w/ 4 of wort? Still fairly new at AG, but you're...

Thanks! Read up on the sugars thing and looking at my equipment, etc. I think I'm able to do a partial mash, just trying to find a good schedule now, i get that high temp = less fermentable, more mouthfeel, but trying to figure out where this one out to fall in.

username: gypsyhead

Maybe something like this is more what we're looking for, though I'm curious about the sugars from the beet fermenting, but like you say, I can't imagine the flavor being a great addition. http://www.ehow.com/how_8588_extract-natural-dyes.html

More research and found out the CaraPils info I had was precisely wrong, so added some Maris Otter to the base and... not even going to mention the other stuff I did to this recipe before I try it. Will post more when results show. Brewing in about a week. Wish me luck. ps: Fermenting...

Good points, and I'm thinking the beets may need a little something to convert whatever starches are in there too, but the CaraPils is 120% diastatic, so I was hoping that would be enough to cover both. And I'm trying to go light on the coloring so that the red really shows when the beet dye is...

Thoughts? I'm thinking the steeping grains are a bit out of whack, but they get me the SRM, ABV, and IBUs I think I'm looking for. https://www.homebrewtalk.com/f12/help-red-velvet-porter-206006/#post2404653

(Aw crap, how do I format the tables so they're readable?) Here's what I'm looking for: -Flavor: Reminiscent of a Red Velvet Cake, ie. Chocolate cake with vanilla, not sure I can get the cream cheese flavor in there, but hoping for a little bit of butter from the biscuit malt (or is that not...

Hey guys, looking for a bit of advice on a Red Velvet Porter. I think JayLove must've been the guy sitting next to me at the bar in the dream I had about this one... and DiCaprio was the bartender... interesting... HisImperial Red Velvet Ale is a definite base and jumping off point for this one...

Fermentables Ingredient Amount % MCU When Belgian Aromatic Malt 8.00 oz 3.8 % 1.9 Steeped 60min Belgian Biscuit Malt 8.00 oz 3.8 % 2.2 Steeped 60min German CaraMunich I 8.00 oz 3.8 % 3.5 Steeped 60min Belgian Special B 8.00 oz 3.8 % 14.7...

Quick theoretical question regarding hop utilization, looking more at increasing cost efficiency in a production brewery than a homebrew setting: Q: Would you be able to use attain the same IBU and flavor profile using fewer hops if you split your boil into 2: a high SG (first runnings) and a...

Added Kingsford Mesquite Chips to an Irish Red Ale in the bottles... would never do that again. Not sure if that brand of chips is actually laden with lighter fluid (no indication of that kind of thing on the bag) but that is definitely the resultant flavoring. Added about 3/4in chip to each...

I made an American Strong Ale about 2 weeks ago with a 1gal experimental version including carrot juice: Process: Juiced 1 bag of baby carrots (a little sweeter per ounce, no skins to remove) and that netted me about 1/4 - 1/5 gallon of juice. Finished it off with about 4/5gl of the Strong Ale...