Search results

Konig Ludwig Weissbeer Boston lager Ayinger maibock

Stein beer I believe is what they called beer that was boiled with stones and is definately a primitive brewing method. Good on Ya for taking the dive for this experiment. As for the yeast I am a stranger to such processes and wish you luck!

It was mostly to meet an srm target I was shooting for. Still kinda new at making all grain recipes. It's about four brews out in my schedule so nothing is set in stone.?

Strange I have recently been creating something along these line but more of a hybrid. I like strong Belgian beers and my friend likes stouts so we are meeting in the middle we have a lot of ingredients in common so I thnk you are on the right track. It's a 3 gallon batch becuase current system...

Gettin ready to do a smash beer 10 lbs pale and sorachi ace. Looking for a fun name for it! Thanks for the suggestions.

I was going for a protein rest so first temp was 130. After 20 min I pulled a thick decoction. After remixing temp hit 145. Pulled a smaller thick decoction remixed and hit 152 and then let that sit for another 45 min. Then fly sparged till I hit my boil volume. It is bubbling along after...

Thanks for the tips guess the search tool didn't work so well for me. Ended up doing a decoction mash but my temp was missed after the first so ended up doing a double! I can see where they say there is a flavor difference. Seeing the color change and the smell change in the decoct ions has...

So I am planning on making a weizenbock this weekend and am torn on whether to do a single decoction mash or just a single infusion. Seeing a lot of talk saying the decoction is not needed since today's malts are so well modified. Just curious to see what my favorite source of brewing...

So I happened to get some yuengling summer wheat (not sold in michigan:() and what a pleasant surprise! Finally an american brewer figured out what makes us crazy about German wheats! Anyone else tried it yet?

I have actually really enjoyed leinenkugels Oktoberfest this year. Then again if I could get a weihenstephan or ayinger I imagine that I would like those better!

Pics for proof

The hop garden is a go there was a volleyball net here so all I need is some rope and it will be on. As for a brew shed there happens to be a room in the pole barn with stainless steel tables and running water....

Well after taking most of the summer off from brewing, due to a move and the fact my lawn went from 1 to 10 acres.:confused: I finally got to use my mash ton for my first all grain beer. Made a sweet stout it already smells chocolate and caramely. Super excited to see how it turns out.

No i would say more pale ale style it is not overwhelming hop flavored and quite easy drinking! As stated before not really a hophead not a huge fan of IPA's but have really enjoyed these two beers.

Well here in Michigan craft breweries are nearly as plentiful as bars in some cities. So we have the perk of having a fairly knowledgeable beer public. The most annoying thing is when they want either some of my brew and dont/will not come to my house to enjoy it with me or hey you should make...

So experimenting with some more hoppy beers. I am not a hophead in any fashion but i do enjoy beers that have a moderate bitterness with a good hop nose. Started with a combination of northern brewer, saaz and tettnanger in back to back batches. Very happy with the profile. Using the...

Thanks again to all who responded gonna give it a go after I return from a two week trip to Iowa. Really screws up my brew schedule.:mad:

Right on! Thanks for the advice. I figured that's what I would hear from HBT and it's what I need for the next step.

Ok so I have been an extract and specialty grains and partial mash (probably only in my mind) brewer. I have 24 batches under my belt for the last year and a half. I have most of the equipment to go all grain need a bigger kettle and a propane burner to be ready. I recently purchased Gordon...

Yeah first photo post. I may get the hang of this yet!