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It is quite sad that they have discontinued their collaborative efforts! But, all 3 blogs seem to have quite a following and I will definitely be keeping up with them. :mug:

Yeah, that should work. Be careful not to caramelize the lactose though. Make it short and quick. :mug:

Have any of you fellas ever ran into a seemingly intelligently designed pattern in your krausen or some other seemingly odd pattern during fermentation? I was checking on my apfelwein today (on US05 for about a week so far) and ran into this! I think the yeast are trying to tell me something...

Amongst the ruins-Vader

I would toast your malts in the oven for a bit or maybe add a very small amount of roasted barley to give it that toasty note you're looking for.

Nope. You're fine. No infection. See the link in my signature for a real infection. :mug:

I think 4.5 tsp is enough. I only put 1 tbs (3 tsp) of spice in mine and it wasnt quite enough.

What do you guys think about using amaretto instead of scotch for soaking a vanilla bean? I'd like to do this for my pumpkin ale I brewed last Friday. I'm too cheap to go out and buy some scotch, but I have a whole bottle of amaretto lying around from a housewarming party me and swmbo had a few...

I wouldn't worry too much. I did a biab pumpkin ale with 3 lbs of pureed pumpkin and had no issues. Add some whirlfloc if you're concerned about haze. :mug:

I'll second the use of the IMUSA 8 gallon tamale steamer. It works great and is very cheap! Also, if you don't have some fermcap handy just keep a spray bottle filled with water around if the boil starts to get crazy. :mug:

It never hurts to age a high gravity brew as long as you can, but if it tastes good, drink it! :mug:

So who's going???? My fiance and I have tix already! And hopefully a few of our Austin friends will be joining us. :rockin: I'm looking forward to trying Jester King's new brews Gotlandsdricka and Funk Metal, as well as *hopefully* some of Real Ale's MV's.

I went not too long ago with a friend of mine. I think it beats the Flying Saucer's selection in Fort Worth (the only one I've been to in DFW area), not to mention their staff is really well trained. I would almost say cicerone level. They do support up and coming breweries such as Revolver...

Hmmmm, you must describe your experience in detail, and where did you acquire this essence?

Well, I took about 3/4 gallon of fresh squeezed watermelon juice, reduced it to about 1/4 gallon, and added it to secondary. Second ferment kicked off, I took a gravity reading and sampled as well. Little to no watermelon flavor... :mad: Did I lose the flavor by reducing to a syrup? Should I...

*rezzes old thread exactly one year to the date* :drunk: Have any of you considered reducing the watermelon juice/puree with 160-170f temperatures? Will the flavor survive or is watermelon too volatile to heat?

You're fine. I brewed biab in my apartment for two years with no mold issues.

I don't have any theme really, I just try to come up with something that fits the beer. Like my pumpkin ale is called Sinister Squash, my gingerbread ale is called Fat Santa, my watermelon wheat is called Melon Smasher Wheat, and my Munich SMaSH is called Slam Dunkel. Really though, if you...

Put your recipe into beercalculus at hopville.com and see what the ibu's measure out to with the extra grain, and adjust your bittering hops accordingly. Also, mashing lower would help. :mug:

Yeah, I'm not sure how the shortening/oils from the pie crust could work out. What you maybe could do would be to use wax/parchment paper in place of the pie crust? Basically make a pie without a crust, then throw it in the boil. One thing I always do is add a pound of lactose to my pumpkin...