Search results

My only issue with adding spices in the boil, or at the end, is that by the time fermentation finishes the smell/taste is more or less gone. Not saying you're wrong for doing it that way but I don't think spices provide much when added in the boil. I have the same issues with a lot of Wit's...

+1 I use Oxi Clean Free to clean the kettle, racking cane, hoses, etc. then tip them over or allow them to hand in the garage for a couple hours to "drip dry," then put them away. Next brew day comes I give everything a quick rinse while I'm filling up my bucket of plain water. Then I make...

Hopefully my math is right here: 1pint = .125gal 40pints = 5gal If you add 10ml/pint of bourbon in 5gal batch you would add 400ml. I have made Denny Conn's BVIP a couple times and have used 250ml in that and early on the bourbon is definitely there, more than some background notes. Over...

Brewed the recipe I posted today, OG was slightly low at 1.077. If the wort taste is anything like the finished product I may debate adding apple pie spices to it. Usually I don't even taste the wort or hydro sample before fermentation, but did on this and it was delicious.

Picked up grains yesterday and planning to brew today or tomorrow, more or less going with the recipe below which is from https://www.homebrewersassociation.org/forum/index.php?topic=17002.0 HOME BREW RECIPE: Title: Apple Pie Scotch Ale Brew Method: All Grain Style Name: Scottish Heavy Boil...

My feeling after making 2 pumpkin beers, one a few years ago and one last year, SKIP THE PUMPKIN. The pumpkin basically adds to the mouthfeel but that can be achieved with mash temps or adding oats, rye, or both. The pumpkin taste all comes from the spices. Technically now it becomes a...

My experience with Denny's Fav is similar to this, except I've always started in the mid 60's not in the 70's. I usually get good fermentation for a week or two and then it stalls. Raising the temp 5-10 degrees , give the fermenter a gentle swirl and it starts fermenting again. I started...

Personally I think apple is going to be a lot like pumpkin. You don't get pumpkin flavor from the pumpkin you get it from the spices, the pumpkin adds to the mouthfeel because of the starches and might provide some earthy/vegetal flavor but very little. I've started leaning more towards...

Why would you need to make 10g, the recipe is for a 5gal batch? If you can't fit the grain bill in your mash tun or kettle then just do a batch that you can handle and scale the ingredients down.

Found this post last night that might be worth working off of: https://www.homebrewersassociation.org/forum/index.php?topic=17002.0 Scroll down to the 4th reply, there's a recipe for a Apple Pie Strong Scotch Ale

Looks tasty, sub'd to see responses. Over the last week or so I've been looking for something with apple to brew up for the fall, as I'm tired of Pumpkin and don't know if I'll even try a Pumpkin beer this year. What I have found so far is people have said you need a TON of apples to get any...

I have had similar results with 1272 and 3463. 3463 in 5 batches has had a small 1-1.5in krasuen where 1272 has been low if my temps are in the low 60's for the first 4-5 days. Only reason I don't like it is because I rarely get airlock bubbles when I brew lower OG beers if I peak after 4-5...

Agreed, If everybody stuck to style there wouldn't beer dessert beers, NEIPA's wouldn't exist, as someone else said most of Dogfishead's beers wouldn't be made, etc. Some breweries have put themselves on the map because they were willing to blur the lines, and now it's more of a trend than...

I have never kegged, 4 years into brewing, mostly because of the "ease of transportation" that bottling gives. I know you can bottle from the keg, but sometimes I make plans last minute and it's easier to just grab a cooler and a 6 pack from the fridge than to bottle when things come up. I...

I rushed the fermentation, dry hopping, and bottling this time. Gave it 14 days to ferment, added dry hops, then bottled on day 18. The smell was definitely stronger than my last batch. Another day or two and I'm going to throw a couple bottles into the fridge, that should about 22-23 days...

I agree with the info above. I just rushed a Nugget Nectar clone because my pipeline has about dried up and because I had a vacation week and wanted to get it bottled while I was off from work. Only been in bottles for a couple days but the amount of trub in the bottles is about double of what...

Ok, I got through about 280 pages and gave up and decided to just ask the questions I was looking for answers to. 1. Many have said this came out more tart than they were hoping for, any answers as to why? I know what might be tart to one person might not be to another so mainly just looking...

More than likely all the grain was mixed together, so you should have 12.25lbs of grain. You then should have a voile type bag that you'll be mashing (steeping) the grains in. So, to start you'll need to heat your strike water, the recipe says you want to mash at 152, like the previous poster...

I don't keg but can say that big beers I almost always prefer to have bottled. I have friends that keg and they seem to always debate how long they want to keep a tap dedicated to big beers since they do t go through them as quickly.

Be prepared to raise your temps at the end of fermentation. I brewed this twice with Denny's and it stalled on me both times. First time I got gushers because my gravity readings don't change over a week, I thought it was high but just ran with it. Ended up trying to dump the bottles into my...