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Bottled 2.7 gallons of Imperial Stout (1105 -> 1026), tasted fantastic! Also bottled 2.6 gallons of a belgian dark strong (1090 -> 1010) that I used "real-deal" D-90 and some turbinado in (oh, and like 3% pale chocolate malt, 1% chocolate malt, 1% flaked wheat). Taste was over-the-top boozy...

I'm pretty sure Ritebrew (near Appleton, Wisconsin) can ship via Speedee to Cleveland "next day". Easiest-to-use grain-shopping page on the whole damn internet (at least if you've got a full-screen pc/laptop).

Hey Mashdar, any tasting updates on how this beer with the knockoff syrup turned out, now that it has some age on it? I just used my last pouch of real Candi-Syrup last week, and now my office/fermentation chamber is smelling SO amazing, that I'm tempted to get another batch going right away...

Enjoying a delicious home-brew'd Cascades IPA.

Just tried first bottle of this batch, tasted great! Definitely less sweet than the first go-round, not sure if I have a preference either way, both very guzzleable. 90% 2-row 9% munich 10L 1% flaked wheat cascade @60 for 20 ibu cascade @15 for 10 ibu citra @15 for 16 ibu dry-hopped with an...

Made 3 gallons of Belgian Dark Strong wort, per the usual CandiSyrup recipe, using authentic* D-90 (instead of D-180), some flaked wheat (2.8% of grist) for better foam, pale chocolate malt (2.8%), and 0.7% chocolate malt. OG 1.090, bittered to 34 ibu with Magnum @60, the wort tasted amazing...

To be honest, not a whole lot. My opinion is that STOUT leans in to the (unmalted) roast barley for most of it's color, frequently alongside chocolate malt. PORTERS on the other hand, tend to use brown malt, chocolate malt, and just a little bit of black malt (personally, I think black malt used...

I've never made mead, but I'm confident your yeast is working just fine. Did you note the starting gravity? What's the room temperature where your fermenting mead is located? I'll bet in another 12 hours, it'll be chugging along nicely.

@yard_bird: "Soy sauce" notes are what you get when a big stout has oxidized way too much. My sister-in-law gifted me a 2015 Goose Island BCBS bottle recently, and it was a dumper in 2024. Bummer about the lack of carbonation. For everything I brew above 9% abv, I use EC-1118 (cuz it's dirt...

Yooper's Oatmeal Stout recipe... very nice!

Yes, I was definitely aiming at the very lower end of the bitterness range for the style. And I'm gonna do it again, cuz it was pretty awesome (unless the S-04 and zero caramel version turns out better)! :bigmug:

Sigh. Bad choice of title. I expected a beer with only 2.1% caramel 40L, 8.3% munich 10L, bittered to 0.6 bu/gu would have almost zero sweetness. It turned out being the tastiest IPA that I've made so far (sad how fast it faded, tho). Probably just my newb-ness as a brewer. I figured this...

Beer hasn't budged from 1.014 in over a week (I used S-04 instead of US-05, forgot to mention that change). Gonna dry-hop tomorrow with 1 ounce of Citra (2.75 gal batch) and bottle on Friday. The drip off the hydrometer I tasted was not as delicious as I think I remember the first version being...

Looking forward to it! In fact, I was just thinking of messaging you directly about how to dose with ascorbic acid at bottling time... I can wait for the full write-up, however.

Any recommendations? I'm on Linux Mint (Cinnamon)... I'm okay with the command line, if need be, but I like the idea of using the system packages that handle upgrading and whatnot without too much effort on my end. Feel free to tell me to just google this stuff (cuz I haven't looked any further...

I saw the winemaker at a nearby winery using some odd looking stainless steel contraption with a little bunsen burner, that measured evaporation of a small sample, and had charts that you plugged in the local barometric pressure and elevation, and he said that's what the ATF required him to use...

Needs ketchup :p

Oh, I know it's outdated, has been for almost 20 years! But I just knew it really well, and now the prospect of learning something completely new just has me thinking: ain't nobody got time for that.

My experience with the best (so far!) Cascade/Citra IPA that I ever made: 2 weeks after bottling, "wow, this is nice" 3 weeks+ "really good, never used Citra before, but I sure recognize it from other beers I've tried, a touch sweeter than I anticipated" 4 weeks "Citra has clearly faded, but the...

My vote is for just brewing with RO water. Buy some Calcium Chloride pellets, some Gypsum, steal some Baking Soda from your kitchen pantry, and possibly get some Phosphoric acid. Not sure I've noticed any of my lighter colored beers needing acidification when using RO water, so check Brewer's...