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So I've got a friend of mine who's planning to come to visit around Christmas '09. They are Irish and have bright red hair. Thus, a commemorative beer is in order! I'm looking around for a good Irish Red recipe (extract or all grain, I'll do either) that has a good solid Red color to it...

1.050->1.011 should put you around 5.2% ABV You're going to have some residual sweetness from using a full pound of Crystal 80l in a 3.5g batch.

Just to follow up, I called the Canadian Food Inspection Agency and Canadian Border Services. The Canadian Food Inspection Agency had a bit of a hard time with the concept of a malted grain. I had to explain the malting process a few times. They later came back with the answer from a...

I'll probably call customs then and here it from them. I don't want to have to "be careful", I want to either know that I can bring it back, or not so I'm not wasting money on buying the border guard some pilsner.

Hey, I'm driving to the states for the week and am wondering if anyone knows/has experienced issues bringing malt back? I'll probably be bringing 100 lbs or so back with me (bag of pilsner, bag of marris otter for those who are curious). I tried navigating the canadian border website...

Its a good thing it qualifies for free shipping, they have it weighing 100 lbs :) My three kids dipped face down and blowing bubbles into the wort would be a lighter aeration system!

I dunno, I would put Blanche de Chambly much higher if the "ho-hummers" are supposed to be sinking to the bottom. It nails the style and does so as one heck of a beer.

Yeah, my 1388 didn't take off like I expected it to. I did a 1.5l starter and have 3lbs of cane sugar in the recipe, so I was half expecting to need to be fetching my airlock out of a ceiling tile.

I'm using 1388 Belgian Strong in a Golden Strong brew based on a JZ recipe. Fermented at 68 for 2 weeks, noticing quick and steady bubbles for the first 7 days. After the two weeks, added a heating belt to bring the temp up around 78, where the fermentation picked back up and started...

I've got some 1388 in a primary right now. First time using it but I was thinking of washing and reusing. Should be able to post up in 2 weeks or so if I'm seeing the same "dual-personality" in the yeast that you are. I do my starters in a fairly dark bottle, and pitched the whole thing (no...

I'm prepping to do a Belgian Golden Strong later this week based off of Jamil Zainasheff's recipe from Brewing Classic Styles. He has it as a much simpler brew with a hop profile of a simple 2.25 oz of Saaz for 60 min. I was watching your thread to see how your hoping turned out. With local...

I've tried twice, once on greased foil, once on wax paper. Both times it was pretty inseperable from the foil/paper. Rev, good call on the addition during the fermentation period. With a target OG for style of 1.070-1.095 your method may prevent me from having to fetch my airlock out of...

Good point on the multitasking. I'm thinking that with the 90 minute boil time I'd probably get the wort boil going first, then pull out an electric element to do the sugar beside it and do it as a late addition of "whenever its ready". When I tried to pull off the belgian candy sugar...

So I'm going to give a few shots at a Belgian Golden Strong based on a simple recipe of: 11 lbs pilsner 3 lbs cane sugar 2.25 Saaz 90 min Wyeast 1388 Belgian Strong Ale My question is, does anyone have any experience inverting their own sugar/making their own belgian candi sugar a la...

2 Litre Coke Bottles would be the cheapest I can think of.

Well darn. Thanks for the link though. Definitely a good summary page of the different sugars.

Hello, Due to limited availability of Rice Syrup where I am, I'm tempted to attempt the St. Lou Honey Lager substituting corn syrup instead of rice syrup. If I keep a watch on my OG as I do this, can anyone see any concerns of this batch going completely south on me? Cheers.