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A friend is having a cellar cleanse tonight and sharing a ton of strong BA beers. With short notice I whipped up two overnight loaves to bring to the party. I started them at about 5:30pm last night and had them in the oven by 7:30am this morning. Full recipe, pics and instructions here...

How long did you let the dough for the rolls ferment? If it was only a couple hours I wouldn't think there would be enough time for the bugs to really get to work.

Definitely. One of my favorite quick breads is simply 90% bread flour, 10% rye flour and bakers yeast.

I wanted to try something a little different for breakfast yesterday morning and decided to try my hand at a cinnamon star loaf. This was actually extremely easy and only took about an hour and a half from pulling the ingredients out of the pantry to eating it for breakfast. I have the full...

I used canned hatch green chile in this one. I freeze my freshly roasted green chile each year in 8oz packets and didn't want to thaw a full one when i only needed less than 150g worth. 'Southwest cheese' was some blend of four different jack and cheddar cheeses. My wife had picked up a...

More bread! With a bunch of holiday parties around the corner I wanted to make a staple in New Mexico... green chile cheese bread. I have green chile and southwestern cheese both inside and on the top of this loaf. Full recipe, method and photos here...

Between getting our kitchen redone and being out of town for two weeks, i hadn't had much of a chance to bake. Now that the kitchen is done and i'm back at home, i needed to get something in the oven! I went with a standard sourdough with some rye flour thrown in. Full recipe, writeup and...

Belgian blond ale from the kegerator. Clocked in around 7.5% abv I used some leftover wyeast 3787 from a previously brewed belgian dark strong. It has the phenolics and esters you normally associate with belgian ales. I love having this one on tap!

You're right. for some reason my beersmith was calculating a high FG.

1lb of honey in a gallon of cider will get you about 8.5% abv. If you're wanting something a little lower, just add 12oz of honey or so per gallon and you should be good to go.

I've stopped worrying about headspace. Also, unless you stabilized the mead first, the yeast will be consuming some of the sugars in the cherries and producing co2 which will push some of the O2 out the airlock anyway.

Did you do a side-by-side tasting between the filtered and unfiltered? I don't know why i'm always leery about filtering stripping out some of the subtleties, especially in meads / ciders / cysers.

at first i thought that was dried mushrooms and I was going to say WTF, but lime peel should be good. I've used lemongrass and ginger in 'thai style' beers and like them as well. I don't know how that would go with the coconut and tamarind though. Are you going to pre-cook the rice or...

I'd say go for it. The yeast blend should dry it out pretty well so i don't think the GP would too sweet. Like logdrum said, i'd probably drop the honey and caramel malt though.

I would avoid gunking up secondary by adding actual graham crackers or flour. I think trying to do it with spices is probably the way to go at this point. What was the grain bill? Maybe next time up the malts that promote biscuit type flavors?

paging @deadwolfbones I know he's brewed with both tea and rice and can probably give some input on the quantities and timing. Keep us posted! I'm curious to hear how yours turns out.

I'd recommend against trying to toast and use actual pecans. I tried that once and it didn't do anything except leech oils into the beer. Maybe try to find a good extract? Otherwise, i'd try to go strong with the caramel flavors. I would probably try to boil down a gallon of the first...

What are you fermenting in? It sounds like the seal on your FV isn't fully tight. This happens to my big mouth bubbler pretty often. Try tightening the lid / airlock. If the krausen is still that big, fermentation is still going on.

I would raise the temp just to help the yeast finish things up. I like to age my wee heavys for a while as it seems to really help the flavors shine. You can either age it in the carboy or bottle it now and age it in the bottles. I typically leave my wee heavy in the carboy for 2-3 weeks and...

Started a small batch of cider with 1lb of honey per gallon. Fermenting with Oslo kveik around 72'F 997 + 3 gallons = 1,000!