Search results

I have done a few IPA's with 1/2 oz FWH, 1 oz @15 and 1.5 oz whirpool for around 50 IBU, 2 oz dry hop for 5 days. It's a pretty popular brew at my house. Definitely a different IPA aroma, but it served it's purpose, which was something different.

I saw a post somewhere where Boulder Brewing stated that Shake Chocolate Porter is not vegan friendly and does contain lactose.

My basement is 66, and it has aged well. You’ll be fine.

I can't handle most session IPA's. They mostly have very little in the way of flavor, and some try to overcompensate with the late hops. Founders All Day IPA to me is too in your face with the hops, making it very unbalanced and irritating. I can barely choke one down. Bell's Light Hearted Ale...

Old thread, but I have been toying with this one for awhile myself. They definitely use Centennial and Citra. They also mention aromas of gooseberry, mango, passionfruit and some pine. This would lead me to believe they might be also using some Simcoe, Nelson Sauvin and Galaxy. They also...

You definitely would want to scale back the IBU's if you are making a lighter version of this beer. The higher IBU helps balance out the malt and higher ABV in this style. I agree with the post above - you might want to find a more traditional stout recipe.

I actually made two small batches this month using the Cholaca + Cacao Nibs combo, which turned out great in the past. However, with Cholaca being so pricey, I thought I'd try making my own substitute. I know there is more to the manufacturing process, but all I did was get some raw cacao powder...

I am pretty certain that they do use at least a small amount of lactose in their Shake Chocolate Porter. I saw a post somewhere on a vegan website featuring several email replies stating that Shake is the only beer they make that is not vegan.

Agreed. I actually bought 85% because of that very reason.

Mostly safe for me, but I suppose knowing how much will wreck a beer would be another question. Is the 1 ml of 85% per gallon mentioned in my OP too much?

That is my plan, hence the question. I chose phosphoric because it has a higher taste threshold. My question is specifically regarding safe levels to use.

This is possibly a silly question, but is there any safe limit to the amount of food grade phosphoric acid someone should be putting in their mash? I know my source water profile, target profiles and target mash pH, but in some cases where I cannot dilute with distilled or RO water, I could need...

I have used S-04 a few times with this recipe, and it never finished where I wanted it to. I tried everything to squeeze out a couple extra points, but was still 10-12 points high on FG. The beer still came out really good, but maybe just a tad sweeter than I had hoped for. I have a batch aging...

Just a follow up for anyone still following this thread, the recipe above really turned out great. Unfortunately, I have no more Moon Man to do a side-by-side, but from memory, it's the closest that I have been. I think that the Mosaic was a good addition. Clone? Probably not. Close? Close...

Honestly, I don't remember which one was closest, but none of them really were imitations per se. They were all missing just a little something. All good beers for sure, but missing what I felt was an important quality that MM gets from the hops. For my next batch I am going with Amarillo...

I remember reading that. A couple of things: It would actually be closer to 5.75 oz per 5 gallons, wouldn't it? (Still about 1.5 oz less than the recipes here) Dan says most are dry hops, which tells us that we could be looking at close to 3 oz of dry hops for 5 gallons, with at the most 2.75...

I also believe that there is Galaxy in it, but I think that the Amarillo hop flavor shines a bit more than the other hops. Three Floyds Gumballhead to me has a very similar hop flavor, and it's all Amarillo. I am brewing this again next week, but will be going a little lighter on the other hops...

It's a very minor tweak, but the only thing I am going to change in my recipe the next time I brew it is change around the Willamette and Mt Hood additions.

Reviving an old thread. I brewed a recipe almost identical to the Spazzy Man Wheat recipe recently except that I subbed about half of the wheat malt for smoked pale wheat malt and raised the OG to closer to 1.060-1.065. I always got a bit of a smoky aroma and flavor from Dancing Man. It’s still...

I supposed I should post this in a new thread, but here's one of my favorite IPA recipes. It's inspired by Ballast Point's Sculpin IPA. I'm not sure how well WLP005 would work with it, but it's a lower attenuating yeast than what I use so the ABV would be a bit lower (probably around 6.5). I...