Search results

Because like I said, I have been hunting for a better Irish Red, to me the color is now perfect, and I am hoping that pulling the heavily roasted grains and using the dark crystal gives it something special. I cant be sure if it will be "to style" until I actually try it, but I have no doubts it...

Celler them at 60. I did the same thing with Sam Adams Longshots from last year. They were so much better after a year. Besides, you might gain some beer knowledge and refine your pallet in the time you have them aging, which could allow you to appreciate them further at a later date.

The problem is efficiency. Ill start out by saying I have been AG brewing for about 4 years. In the last year or so I have noticed a steady decline in quality of beer and been unable to reliably predict OG (It has been consistantly low and my efficiency has been 50-60% :( ). The worst part is...

Nugget, simcoe, cascade. A little smoked grain... its epic.

I lived in germany for 2 years, i did not homebrew while I was there but picked up the hobby when I came back to the states because I missed the German brews so badly. Go, even if you find homebrewing difficult. Beer is cheep and much more ingrained in the culture. Its generally very good...

That sounds delicious.

Thats a whole lot of different hops, I usually restrict myself to not more than 3 types. Let us know what it tastes like.

Commercial keg filling equipment is the efficient way. However, I have dissasemebled, cleaned, boiled, emptied the water, filled with beer and used a D tap to carb. Turned out great but it was a whole lot of work.

Checked in today at 1.018, First sugar addition goes in today, I am thrilled with the current success, the taste is completely unique and definately has some good alcohol burn.

Thats part of why I am adding the dme and sugars. I have been following the normal protocols for aeration/rousing. I will check the gravity on day 6 and based on that reading probably introduce the first of several sugar additions. Part of why I wanted to go to 20% was the challenge. I have been...

I actually dont know what the estimated FG even should be. Lots of variables and I havent ever brewed this big before. The DME comes in because the current grain bill maxed out my mash tun, I didnt want to use to much simple sugar and I have a few pounds on hand. As far as the 099, the website...

I guess the worlds ending today, so i though self: "Why not build a big beer that wont be ready until next year to celebrate living". And the end of history was already taken So here is whats on the brew rig as we speak. 5Lbs of the base grain were smoked over oak @80* for 22 hours. And there...