Search results

I eat a lot of Kashi Go Lean Crunch, and I like beer. I have also been brewing some complicated and expensive high gravity recipes lately, and would like to try something cheap and easy. I was wondering if I could mash a box of breakfast cereal, add some hops, pitch some US-05 and be good to go?

Sounds like a dry approximation of 1214, which would make my beer a trappist mash up. I'm fermenting as warm as I can in order to try to keep attenuation up. Two follow up questions. First, could I expect anything resembling Bavarian fruitiness and clove? Second, with an OG of 1.100 and low...

What temp was your fermentation? I started at 55-60 and just increased to mid to high 70s. Seems like t-58 can either be peppery or fruity, both of which would be fine with me. A decent review: http://www.homebrewjunkie.com/2009/04/fermentis-t-58-review.html

I set out to brew a Belgian last Wednesday, and tossed in two rehydrated sachets of T-58 along with one smack pack of Wyeast 3787 at the suggestion of my local home brew shop. The first few days of fermentation required a blow off tube despite ~1 gallon of headspace, and left 6 inches of junk...

Would weyerman's beechwood smoked two row work? The thing is that this really would be a beer for scotch lovers, and I am going for just enough peatiness for a vague familiarity, but not enough to dominate the flavor or even really be identifiable.

Oak from the 1 oz. of dark oak chips I will put in primary for 14 days. It is on the low side for ABV, and I was thinking about 9# of NW LME, which would put OG at 1.101 and FG at 1.022. I would need to compensate with more hops if that was the case. What I am trying to avoid is mass yeast...

This is my first IIPA, but brewing isn't fun if it's not ambitious. I'm going for refreshing like an IPA with pine and grapefruit etc., but better suited for grilled food and summer nights. Something that could be a palate cleanser for a cigar, incorporating subtle notes of oak and peat roasted...

The grain bill is above, process is below. I think that this beer is going to be pretty decent, but would cut down on LME next time. Day 1: OG 1.124 - Pitched two sachets hydrated Safale US-05 Day 11: .75 oz dark oak chips added, presoaked in Jim Beam Rye Day 16: .5 oz dark oak chips added...

Update: Current gravity is 1.040, which has brought abv up to 11.03. Depending on how much bourbon I add, I might match KBS at 11.2%. The texture really isn't syrupy at all, but you can definitely feel a moderate amount of body beyond the average strong stout. I am deciding whether to oak...

Been swirling, put the fermenter a few inches away from a heat source. The airlock started bubbling pretty regularly. Thanks for all the advice, stay posted for the FG.

Would adjusting for bourbon ABV look like... [(amount bourbon x abv) + (amount beer x abv)] / total volume so with 10.5% FG (and 1 cup = 0.0625 gallons): [(0.0625 G x 40%) + (5 G x 10.5%)] / 5.0625 = 10.86% abv More importantly, how did a cup of bourbon make the beer taste? Any experience...

Hello all, First some more details on fermentables: - Malt extract was liquid, (3.3# NW Amber, 12# NW Gold) - 1.5# cara-Munich - 1# of special B, roasted malt, chocolate malt, roasted barley, rolled oats (5# total) - Again, instead of topping off with water, I essentially recycled the grain...

I don't really have the vocabulary for this, but am I basically agitating the extract so it doesn't congeal, and trying to unsettle my settled yeast? I'll put my fermenter a bit closer to heat, and shake things around. Encouraging to hear you broke 13%.

For my third batch I decided to work off of the KBS theme, and brew an oatmeal stout. My OG came in at 1.124, which I checked multiple times, and I pitched 2 sachets of (rehydrated) safale 05. I have read that safale 05 has a tolerance of 11%, but has been pushed a couple points higher per...