Search results

Pulled a sample today, more or less just to see if it will be ready to bottle next weekend. Honestly, it could have been bottled today IMO, but as life goes she'll have to wait. Right now the taste is pretty similar to the last time, but I picked up more of a pineapple taste. Still a little...

I made my second take on the El Dorado, Denali, Motueka beer, but adjusted the malt to be more Vienna than Pills and brought the ABV down to around 6%, depending on how fermentation goes. So, different beer than last time, and farther away from Nimble Giant, if it works great, if not I'll likely...

Agreed with above, my experience with Denny's Fav is it ferments quick into the 1.020's but can stall or become really sluggish once there. Raise the temps to 68-72 and it seems to chew through another 5-10 gravity points depending on how high it was when it stalled.

You may get a little more flavor/aroma but bitterness won't really change since it was a flameout addition.

I'm pretty convinced mine was caused by acetobacter. I never got any gushers and was able to drink mine, but if the sour/vinegar like taste was much stronger I would have dumped them.

I brewed last weekend, it was about 25 out when I started. My garage is insulated so it's not ask cold as some might be. Using a heavy old comforter I only lose 2-3 degrees over an hour mash. I fold it so it's double thick around my kettle and get it to hang as close to the floor as possible...

Could add some lactose when you bottle or keg it...

It seems to last longer in my area than it does in others. I might still be able to find a 6'er. I might go looking tomorrow and if any is available will pick some up. As for the recipe, I am thinking that next time I might throw a little bit of Special B in...

I'm liking it. I haven't had Mad Elf in a few years so I can't honestly say how close it is to the real thing. The last couple I've tried taste like the cherry is coming out a little more. Not much alcohol heat, the 10.8% can certainly sneak up quickly.

I wouldn't boil it, you'll pretty much lose all the aromatics and most of the flavor. The flavor is pretty subtle in the quantities we're talking about using. IMO to get the color you're looking for, you're going to want a very light base beer, something like a wheat, most saisons, a blonde...

I used the hibiscus from the link below in a Hibiscus Lime Wit earlier this year that turned out great. Had what I would call subtle hibiscus (cranberry like) taste behind the lime. I intentionally went heavy on the lime though. I used 5oz of the hibiscus and got a really bright red color...

Yea, building a starter won't be an issue. But, looking at your beer stock as a yeast bank isn't the best idea. Look into washing yeast or plan to build larger starters and store parts of the yeast from the starter in Mason jars. You will get healthier yeast with these two methods, and thus...

I find somewhere between 3 and 3.5oz of sugar for a 5 gal batch to give the carbonation I like. That usually yields around 1.9-2.1 vol of CO2. If you want more go with more, but I rarely go over 3.5oz anymore. Look up a bottle priming calculator and see what that gives you.

Might finish a little higher but it will still be a good beer, imo.

First, my plan was to have this brewed this past weekend, but do to some unforeseen personal "stuff" that didn't happen and I'm not sure when I'll get to it. If anybody else brews it please keep us in the loop on how it goes. Just my thoughts based on what I have done with other beers. Beers...

Most, maybe all, black IPAs do have a slight/background roast to them. It's not to the level of a porter or stout, it's just there to compliment the hop flavor in a different way.

Most people prefer to use cubes or spirals because they are easier to get the oaking level where you want it. The surface area of chips is much greater so you have to sample more often to make sure the beer doesn't extract too many tannins. For the most part You could also just add Apple...

As others said no reason to add it to secondary, just expect it to mellow a bit from the time you bottle to when you drink it. How are you going to use multiple types of coffee when adding the cold brew at bottling time? Are you going to fill the bottles with a specific amount of coffee and...

After looking around at other recipes and reading up on using cacao nibs, here's where I think I'm going to start. Cinnamon - 2g Vanilla Beans - 2 beans, roughly 10g Habanero - 2 peppers, roughly 17.4g Cacao Nibs - 4oz, roughly 113g The amounts come close to the ratio given, except the nibs...

Brewed Jamil's Southern English Brown a month or so ago and have that bottled now. Bourbon Apple Scotch Ale that will be bottled the end of this week Troegs Mad Elf clone also will be bottled the end of this week Coming up, Westbrook's Mexican Cake clone and a Vanilla Porter (might add some...