Search results

Next Saturday, lol. I haven't had time for a yeast starter and I want to make the toffee ahead of time. Wednesday is the real start of all these festivities.

I know I said I was going to brew already but life threw in some delays. I finally have everything I need to get it all brewed properly and I went to the LHBS today to get the grain and yeast. Can't wait for Saturday!

I was about 6.5 preboil and 5.5 post according to my notes. I don't know how accurate that is though.

That's pretty neat. I like the ingenuity. A small power supply and a potentiometer will make that rather inexpensive as a whole.

I still have a case and a half left of this from Thanksgiving. It keeps getting smoother and better.

At this stage, there's no harm done. We have plenty of time for someone else to pick this up if they want. Personally, I appreciate you letting us all know. Take care of whatever is going on and focus on what's important.

I'm all for it! The holidays are a lot of fun with strong tasty beverages.

I just want to clarify, I'm already making the caramel quad. When I say I want to try the sour, I mean I'd rather taste that over the bock if you were to change your mind. Like I said, that's my preference. Now, I've got my recipe all planned out to get a starter going next week for a Saturday...

I'd love to try the sour over the Bock but that's just me. There are probably more people who can lager vs who will brew a sour.

Picked this up when I was in NC for Christmas. Quite tasty.

I just made one before Thanksgiving. It's was carbed well within a week. It took longer to settle some other the taste characteristics though. Here it is after a few weeks. This is several minutes after pouring. Edit: I forgot to say it's at 2.3 volumes

Welcome from Lebanon, OH! If you're local to Cinci, I'd be happy to aid your endeavor.

I can't find a specific altbier strain but the style doesn't seem to utilize yeasts that produce ester/phenol flavors typically associated with a weizenbock. I'm seeing recommended yeasts that produce some fruity flavors but a mostly clean fermentation. I'd lean toward a Belgian yeast that...

I thought the OG of the quad was 1.100 with the added Amber malt and toffee to the tripel recipe provided. I put it in BeerSmith and got this. Edit: ignore the carapils malt. It doesn't add much other than to help head retention and my efficiency.

This is the part I'm nervous about as well since I'm new to caramelizing things. I'm curious to see how your brew day goes as I'll be getting mine done within the next few weeks.

I called my lhbs and they have everything including the yeast that's called for in the recipe. I'll be working on what to do about water profiles since I haven't done that before. Aside from that, I'll start a test batch in a couple weeks to get a hang of things like building up a big starter...

Post in here! https://www.homebrewtalk.com/forum/threads/12-beers-of-christmas-2018-edition.642063/

I vote you go for it. I don't feel I'm quite ready but there is a year before shipment. For an IPA, you can wait to brew until like September/October.

That seems like an acceptable amount for a 5 gallon batch. As others have said, dissolve it in at least 2 cups of water and rack the beer onto it in the bottling bucket. If it's too syrupy, it won't mix correctly and you'll get some carbonation consistency issues. I've made this mistake on my...

I'm sure they're fine then. Reading back in this, I don't see a mention of the amount of priming sugar you used. Do you remember? Apologies if I may have missed it.