Search results

BierMuncher got back to me and confirmed it was a 1.038 beer. I just finished another pint of this brew after about three weeks in the bottle. Simply outstanding. One of his best yet. Thanks BierMuncher!

I'm a long time fan of BierMuncher brews and basically brew any of his recipes without question. However, as some of you have noticed the numbers on this recipe do not appear to add up. I know the various softwares we use don't always give the same result so I'm not really concerned...

In preparing to make this brew I am curious about the need for a starter. I use starters on my heavy beers but this is definitely not a heavy brew. I'm curious to know why the starter. I know some folks won't make iced tea without a starter but on this one why?

I found a beer at Twin Peaks which I've been attempting to find a clone. The name is Dirty Blonde American White Ale. It's similar to Blue Moon and I believe from what I've discovered in researching this brew, it's very close to this recipe. Have any of you had a "Dirty Blonde" from Twin...

Was in Quebec this past weekend and had a brew by Mill Street Brewery which was fantastic. Unfortunately they don't market in the USA. The brew was named "Stock Ale" and was similar to the Centennial Blonde (my longtime favorite) but smoother, more malty, less hoppy. Anyone familiar with...

Someone sent me a private message regarding the ferment temp I apparently posted regarding this brew. I'm setting up a new laptop and fat fingered the message into places unknown. I'm not generally rude and frequently incompetent but it may appear this is the case.... I had apparently...

No problem with my hops unless the supplier packaged them incorrectly and I highly doubt that. Actually, I don't believe there's anything wrong with this beer. It's just more hoppy than I personally prefer. My friends seem to like it.

Thanks guys. I did use US-05 which I've used frequently in the past. I'm actually fond of this yeast however I typically ferment @ 68 for about 3 weeks and bottle. I can control the temps and did per the recipe. Fermented @ 63*F for 30 days then 1 week @ 68*F. Don't get me wrong...

Yeah, I took this into consideration. I even lowered the AA% slightly. I must admit I'm puzzled why my hop impact seems to be more so than the rest of you guys. Still a really good brew it's just I can't find the caramel flavor I was expecting.

I have almost the same system design but bagless. My mash tun pot is about 11g and wort circulates from the bottom through a sieve plate about 1 1/2" off the bottom, through the grain bed, through a top sieve plate, over flowing back into the main boiler (in which the mash tun sits). This is a...

Just tasted my first bottle after a week... I know, need to wait another couple of weeks but it was well carbed and a beautiful crystal clear amber beer. I liked it but was disappointed that the hops over powered the excellent flavors of the candi. It is a slightly sweet beer but I couldn't...

Without some specific reason, I'm with you... but I'll give KB the benefit of the doubt with my ignorance and see how his 30 days plays....

Any particular reason for the long primary fermentation with this recipe? I know things slow down a bit with the colder temps. Just wondering if this is the reason for the 30 day primary?

+1

It does if you get the water addition amounts reversed... :D Still works fine. Just put your jar of the candi in your boil pot for a couple of minutes and everything disappears like magic.

I use filtered Okla City water. I've obtained and tracked our municipal water chemistry from some time now. It's about as good as you will find for brewing. Very little of anything in it. I actually add some minerals to emulate various European waters. This water is supplied and...

I'm using a couple of brewing books and a specific color chart for comparisons. I thoroughly agree with your comments on computers and printers... not suitable for reference material that's for certain. Thanks for the heads up on this.

Frankly, this was to be my next move. At least my process and this particular issue has been constant. Figure I can learn to compensate for it by reducing the darker grains in my various recipes. I've been hesitant to do this only because my flavor outcome has been spot on. I hate to...

I didn't know this but in my case I have a modified freezer which permits me to control my fermentation precisely, which I do. So this ain't it for me anyway. Thanks for the suggestion...

Nothing unusual here. Some grains are obviously added for the roasted, malty effect of beer with color. I thought maybe my LHBS grains were somehow coming in darker even though they were graded as required by the recipe. He runs a first class establishment and brews himself so that's hard to...