Search results

I just added 1.5 pounds of blackberries (smashed up in a food processor, almost to the point of being liquid) into my lambic/sour. That was a month ago. The flavor isn't really fruity or sweet, but they are definitely there. The color hasn't been affected too much, either.

I fermented an imperial stout that was around 11%, aged some of it in a bourbon barrel, and then cold-crashed everything for about a month, so a long time. I used just under 3/4 cup of dextrose and added a teaspoon of fresh yeast (pulled from a fermenter at work). I guess that would translate...

We have basil, mint, parsley, and cilantro in the herb category, and in the veggie category we have green beans, mesclun lettuce mix, red leaf lettuce, cayenne peppers, hungarian wax peppers, garlic, leeks, carrots, and sweet corn. We had planted peas, but some #&%^^%$@ vermin and/or flying...

This is totally awesome. I only had to do 2 5-gallon batches to have 1 bottle for each guest at my wedding. Slight difference in guest list size! Don't be worried about doing a really big, imposing beer style. SWMBO and I did a Imperial Oatmeal Stout aged in bourbon barrels. If they don't...

I tried using the leftover mash of a huge imperial stout, and the bread turned out really bitter and drying. Had to be smothered with butter or honey to be bearable. So a word of warning- use a mash from a lighter beer, or at least not one with tons of roasted barley and black patent.

Oktoberfest. Good dose of Munich and melanoidin malt and Augustinerbrau yeast. Think Brooklyn Brewing Co.'s version. So good. Of course, if I wanted to do it correctly, I would've brewed it in March :/

A lot of places around here won't take kegs. Turns out stainless is so expensive right now, that a keg is often worth more in stainless than the deposit you paid for it.

The walls of every room will be covered in very tiny, self-masturbatory language detailing how truly awesome Stone beer is. And there will be way, way too many hops in everything. :) (Yea, if there's anyone from Stone on this board, this is, of course, all in good fun!)

I have given a couple at Troegs, and people seem most interested in the "new" and "experimental" stuff. When we're standing in front of the mash tun, it's like "Yea, ok, cool, stainless steel, mash rests, woot." But when we walk by the barrels everyone has 28 questions. They like hearing...

No. A good part of the beer experience is aroma- how can you possibly smell anything when your nose is being assaulted by one of the strongest aromas around? And also, having to shower after I come home from what is supposed to be an enjoyable experience makes it not so enjoyable. So we're...

+1. Great customer service, too. Arrived at my door two days after I ordered, and I e-mailed a question about santizing the barrel, and (on a Sunday) got an e-mail back two hours later from the Head Distiller. Yea, they're good people. Their whiskey is damned good, too.

This. Do it. They make the best kriek on the face of the planet.

I've always had problems priming with anything except dextrose. Any table sugar, brown sugar, anything like that has always lead to massive overcarbonation and bottle bombs for me. Just stick to dextrose from your LHBS. As for how to fix it, recapping is really the only way, although it's a...

Without revealing enough information that my employer could sue me, this recipe is closer :) Swap the roast for chocolate- gives a great reddish color. That hop bill needs some Simcoe and Columbus, too. Also Simcoe and Columbus in the dry-hops. Everything else is pretty close.

Wow, I thought we had it bad having to spray the lauter tun out because the rakes don't push all the grain out. Shoveling all the spent grain? Hard-effing-core.

If I can do a 12% stout without a starter or an airstone and only some WLP001 (it finished CLEAN, too), I'm sure you can pull this off. You seem to have it all thought out. Best way to make a good beer.

You can carbonate in a conical, you can carbonate anywhere. It's just that in commercial breweries, fermenters are for fermenting beer, they don't have the time/tank space to keep beer in a fermenter unless it's fermenting (at Troegs we don't, anyway). And they also need a tank to filter beer...

I'll be on my honeymoon in QC from July 11-22. This thread has been helpful to me, too! I already planned on Deiu de Ciel (Peche Mortel is heavenly), St. Ambroise, and Unibroue.

End of thread. That beer is fantastic. Also, you need to eat a sandwich called the South Side Slopes while you're there. It's kielbasa, cheese, caramelized onions, and perogies on a gigantic kaiser roll, served with a huge pile of fries. Just don't drink like 3 beers, eat it, and then...

You can also buy stuff specifically formulated to remove beerstone, it's usually just called beerstone remover. Milkstone remover is apparently the same stuff, too. Or use acid cleanser in addition to your basic (PBW) cleanser and it'll go away.