Search results

A "code brown" stout or black beer? Now we are talking upper GIB!! NPO after midnight and an endoscopy tomorrow AM. Wait a minute, was he taking FeSO4? Sorry, I can't help it.

Sure would love a hi capacity mag for my 795...

Probably a few more still, however....

Placebo I would bet. However, why not? The best thing you can do is to drink as much water as you can tolerate before retiring for bed, and upon waking up. Some electrolytes wouldn't hurt either. Rio Rancho here!

I have added coriander to wheat beers, and can say that in my experience it added nothing that I might call "orange".

Bittersweet? I don't think we are making a pale ale anymore. I might drop out most the crystal, or at least only use 10L or 20L. 6-8 ounces might be more appropriate. Also, I would remove or seriously reduce the carapils in thiss pale ale. I just do "standard" hopping, 60 minute, 30, 15, flame...

People in this thread are doing it both ways. I don't think you have to, though I am planning on doing it to save the yeast cake. https://www.homebrewtalk.com/f68/nothing-fancy-chocolate-milk-stout-331956/

The first real good beer I ever drank was a Sam Adams Boston Ale.. I still remember the night, my friends who were there, etc. I haven't kept up with all of their offerings, but I pick up a 6 pack every once in awhile of whatever toots my horn.

Far and away the best video on the topic that I have seen. (check out the "takesomeadvice" guy if you want to rage) Anyone with a problem with the words "The Best" might need to rethink marketing on youtube.

What a terrible story.

I was thinking along these lines as well. I was thinking of replacing melanoidin malt, say a quarter lb with 2 lb of munich and then bumping the smoke 2lb so that the gravity isn't changed too much, while retaining a malt profile, so that it looks like this, from the original recipe: 7.00 lb...

So, based on the comments of this thread, I intend to tweak this thing a bit to get where I want it to be. Namely, I want to all grain this, I want to use Belgian Candi Syrup in lieu of rock candi (this is what my LHBS carries), and I want this thing to be lighter somehow, to match BJCP style...

Full disclosure, I haven't brewed this beer!! Porters are English originally, for sure. I feel that English and UK styles can have some mild ester profile, and are more malt forward. That is not to say that American style porters (or pales or IPAs for that matter) that favor a cleaner finishing...

I just used wlp004 Irish ale yeast on a stout recently and found it to be a strong performer. I think it would be at home here in this recipe (I see people use it for almost anything not necessarily "hop forward"). Having said that, I have faith in sa-04, it always works for me... Do you...

I all grain, BIAB. Do you have any specific recipes that have worked well for you? I am pretty unexposed to these styles of beer and no real point of reference. I get ya, just wondering if you had some specific recipes that worked out well for you. Of course, there are plenty of them in the...

As I understand melanoid malt, it is a malty profile booster for Germanic styles like Marzens, etc. that can easily be overbearing, especially in light bodied beers. I would be cautious, though I have no experience with it. Also,. IMO, your late and "hefty" hop schedule seems mildly aggressive...

for what seems to be practically free beer, I got not a nibble on the thread I started last week about it. https://www.homebrewtalk.com/f36/partigyle-options-402249/ Here is where I basically documented it in the recipe thread. If it turns out well, I will create a recipe thread for it...

You will need to read his post again.

duplicate

A small bump to the top. Just once, promise...