Search results

I like a 4% ESB for BBQ's so I can enjoy it throughout the day. For a nice night after work I like a bigger hoppier IPA. In winter I like an imperial Stout and for winter session I like a nice porter in 4-5% range. Plus I experiment with other styles and brew with friends to try different...

On the brewnetwork there is an episode about Brewing Magic Hat #9. Check it out and they should tell what your need. You can use some brew software to replace the proper amount of base malt with extract suing beer calculus or some such free brew software...

I just did a batch with WLP400 with temps btw 65-68 and got a very distinct and pleasant bubblegum flavors.

I soak a piece of sponge or cotton cloth in distilled water and leave in the cap. It usually lasts for a 6-8 weeks.

Growlers are fine. My LHBS guys have been at it for a long time and sell used growlers and caps. Other Home brewers I know have used them for years and I have done at least 10 batches using them without a single problem. Just make sure the rubber seals inside the caps look good and make sure...

All their styles have an English bent which is what they're going for. I'm pretty sure it's not a clean yeast like west coast. I think they use something more English. Everything is always more full bodied and sweeter. So they probably mash most things over 154 if I had to guess. They shared...

Using some 22oz bottle or Growlers is also good if you drink a few at a time or with people. They will save you more time as well.

Thanks ;) I've been looking at some recipe's. General rules for Pilsner and % Rice?

Thanks guys. I needed to bounce the idea around a bit. I can us the US-05 for yeast. How about using Rice? Can I just steep the rice with the grains in the mash? Never used it before.

I think it's around 60 in the basement currently possibly one room in the corner could be 50's. How important is lagering in the 30's for several weeks after fermentation?

Unforunately I don't have lagering capability so I'm trying to use a Belgian style Ale yeast. I brewed up Belgian Wit with WLP400. I'll have him taste it this weekend and maybe use that yeast. But I was thinking to use a different yeast and try a new flavor

Was putting together a Belgian Style Pilsner at a Friends request. He likes Steel Rail Pale Ale by BBC, and Stella A. 3 Gallon Batch AG, OG 1.047, 21.3 IBU, SRM 3 I have a malt profile of: 50% 2lb 10oz American Two-row Pale 50% 2lb 10oz Pilsner (2 Row) Ger 60 minutes .5 Saaz 30...

I also save money. I brewed a Belgian Wit that I pay $12 a four pack around here for and brewed up 2.5 Gallons all grain for around $18 plus love and labor. $78 - $18 = $60 savings. Plus I tweaked it to taste even better IMHO ;) I have friends and family that pay for ingredients and come...

They use chocolate in The Sierra Nevada Celebration Ale. I would go 1-2oz. and it will give it a Reddish color. I recently used 4 oz's and found it to be too much chocolate, slightly too dark. The primary has to be longer. I do 2 weeks primary, 1 week secondary with dry-hopping and then into...

West Coast's The Green Flash, Smuttynose IPA, Peak Organic's IPA is decent as well add to the spectrum.

I actually have the same yeast for my Belgian wit hanging out for the third week right now. What I read about that yeast is to start out at the bottom 68 and then go to the low 70's. Should be fine at those temps. Now it's time to wait and not drink it all up before the flavors all come...

How were the snake dog and the double dog? The Victory is my favorite of the bunch I like the real Orange/Centennial Citrus flavor in an IPA backed by the Munich Malt.

Everything will come together after being in the bottle and carbonating for a few weeks. A lot of flavors are heightened and others subdued in the beginning. Keep in mind the temps you fermented at so you know how you were effecting the yeast flavors.

I use clothes line. You can get it at your local hardware store for $8 for like 100 feet. Works very well.

yes. you be taking away the bitter but your flavor section would be the same.