Search results

Sorry for the double post, having browser problems.

Assuming you're brewing a 5 gallon batch. I just plugged your recipe into brewmate and that's what I got. Chocolate malt doesn't contribute many fermentables, roasted barley isn't malted at all, so I think you just get flavor/texture from that one. http://www.brewmate.net/ Now that you...

Assuming you're brewing a 5 gallon batch. I just plugged your recipe into brewmate and that's what I got. Chocolate malt doesn't contribute many fermentables, roasted barley isn't malted at all, so I think you just get flavor/texture from that one. http://www.brewmate.net/ Now that you...

Looks pretty awesome to me, although I'm not sure what funk you're going to get from the Belgian Saison yeast. From my experience this one ferments pretty clean and dry. Maybe a little bit of spice character. Anywho, if its funk you're after you may want some lacto or brett in there at some...

Recipe looks good to me. I think I'd add cold brewed coffee. Provided it had been boiled and cooled of course. My only concern in adding coffee beans to the secondary would be that the beer stays in contact with the coffee beans the entire time the beer is in the secondary. After a while I...

my question is do you think I went a little heavy on the roasted barley, chocolate, and crystal malts? No on the crystal, but I think yes on the chocolate and roasted barley. I did this on my first stout with chocolate and in my case black patent. It was exceedingly bitter. I'm partial to...

Well, if you could stand a spoon up in it before, you'll probably be able to after. Godspeed.

I think I may have started with a mini mash, but sure why not? Sacchromyces cerevisiae is the species of yeast used to make beer and bread. You have Sacchromyces unisporus, I have no idea what that is. I know that some of the Lactos you have listed there are used in cheese production. Not...

I'd cut back on the roasted malt and maybe the chocolate. I see you're doing a mini-mash, would need to know batch size, but I once put 8 oz of chocolate and 8 oz of black patent in a(5 gallon) batch and it was so bitter it was almost not drinkable. Granted there are a lot of variables that...

Direct light, especially sunlight is of serious concern for having light struck beer. That being the case, dim light is definitely not as bad. I'd go ahead and wrap it in an old sheet or blanket or something to be sure. It's an easy fix and losing a batch is much worse than having to go a...

Wow a 7 liter starter. How big of a batch are you making? What does it smell like?

Generally off flavors refer to a beer getting infected, in that regard no, not at all. I put chocolate malt in similar amounts(1/4 lbs) into brown ales. It will impart a bit of flavor but it should be pretty subtle. From my experience this will darken a beer and give it a slight nutty flavor...

Can't speak for the others but I've had Danby appliances in the past and they worked great.

I've personally had the best luck building one myself. Get a fridge for cheap off craigslist and buy the kegerator parts online(Beveragefactory.com or something). The good part in doing that is you can customize it as much as you want, and if the fridge ever dies you can pull all the kegerator...

You can call it whatever you want. You made it, its your brew(Extract or AG). The only courtesy i would extend is if a member of the homebrew club gives you a recipe and you make it, make sure you call it whatever they do.

You will get a much cleaner flavor profile. You will also no longer have that "extract taste". The two most noticeable improvements in my homebrewing was starting to make yeast starters and switching to all grain. The dominant flavor in your beers will no longer be extract but rather it's...

4 days isn't that long fermentation time wise. I'd probably wait at least a week. I usually brew a batch or two ahead of time so I can keep the kegerator full, that keeps me at about a one month primary fermentation. If you're in a hurry you're not going to hurt anything by throwing another...

Holy crap that is the Don Juan Saison. Small world ehh? You still in on the forum, I got kicked out a while back and assumed I just hadn't paid my dues soon enough. My username on there was 3StormsBrewingCo. My most recent saison was with the French Saison yeast. I forget the exact...

I've done something similar with 60% pilsner, 10% munich, 10% wheat, 10% rye, and %10 cane sugar. It came out extra dry and delicious. Not to say that a step mash wouldn't be beneficial, but I did 60 minutes at around 150 and it was great.

I'm partial to saisons this time of year myself. The wyeast Belgian saison yeast is great and loves the higher temperatures. I pitch around 78, leave it in the house for a day or two and then move it to the garage to finish up in the mid 90s.