Search results

Brewed up a batch of my English mild for entrance into local competition in 10 days. My friend sponsored my entry. Airlock was dry today when I went to bottle it, and the beer tastes as bad as you’d expect. I’ve never let this happen before, and this recipe is one of my favorites, so hopefully...

Did this beer ever turn out? I’m planning a quad brew day in the near future and want to throw some Orval at it.

I opened up both of these beers the other day: Quad: Low carbonation, no head, dark brown. Aroma is dried fruit and some loamy/damp/dusty brett to follow with some belgian character underneath as it warms and a hint of spice. Taste is predominantly dried cherries and damp brett. Port comes...

First stuck fermentation is causing me grief: 20% Vienna 10% Munich 30% Rye 40% Pilz If I’m being honest, I forgot to take the temperature of the mash, but my strike temp was 162F and I usually drop 10 degrees. Mashed 90’ and then ran off. Boiled 75’ and chilled. Pitched two week old WLP 565...

Bottled both of these beers today. FG on both was still 1.020 so I figured it would be good to throw them into some Belgian bottles. I carbonated a little low for both styles in case the brett wants to keep chewing on the sugar in there over the next couple of years. Otherwise I am pretty...

Both beers have been on oak for two months. Decided to do a gravity check today. Belgian quad is progressing nicely (1.020). Oak has contributed some balancing tannins and general toastiness and there is some alcoholic warmth that I assume is coming from the port. Nice bit of black...

Thanks for the feedback folks. I was just looking at some style guidelines for these two styles (which I understand to be somewhat arbitrary when adding brett/oak) and discovered that I’m within the FG range for either style. I know from an outside perspective, something like this would be a...

I added 0.6 oz of port soaked medium toast American oak to the quad today. Also, 0.6 oz of bourbon soaked medium toast American oak went into the old ale. The SG of both is around 1.020/1.022; I was hoping to be in the mid to low teens by now since they were 1.020/1.024 in January. I’m...

Thanks a lot for the tip.

Thanks for all the help. I guess it’s chalkboard time with regards to a home built mill. Next step is a stockpile of base malts.

DU99, I was thinking about that earlier today too. I think the big store I go to does Briess. No idea on the second store.

I’ve been brewing with ingredients from the same homebrew store for five or so years. The store is pretty popular and the staff are very knowledgeable about brewing. When I started doing all-grain batches, my efficiency hovered between 60-65%. At my job, there’s a hole in the wall...

I couldn’t decide which beer to brew yesterday so I chose both. Belgian Dark Strong Recipe: 82% Pilsner malt 11% blend of D-45 and D-180 sugar 3% Special B 3% Wheat Mashed 1.3qts/lb at 155F for 60 minutes. 30-35 IBU of Fuggle at 60 minutes, boiled for 75 minutes. I added the sugar blend...

I’m drinking an old ale I made in February that follows a similar recipe to what I describe in my original post. However, the head retention is terrible, drooping to nothing seconds after the pour. I understand that this is characteristic of sour beers, but the nose is pretty closed without a...

Thanks for your feedback Northern_Brewer. Unfortunately I don’t have the experience to blend old beers with younger ones yet, but maybe one day. In terms of Brett drying the beer out too much: do you think tannins from the oak will add a noticeable amount of body? The old ale I made last year...

Thanks for the reply. Do you estimate ~5% for the Special B? The only reason I didn’t include it is because I’ve seen it overdone. Thanks for the info regarding the Brett interaction with the trub, very helpful. I’ll be sure to post a final recipe when I end up brewing this.

I’m new here so I hope this is in the right forum; let me know if it should be moved. Working on a recipe to brew in ~November 2018 for Fall/Winter 2019. I’m shooting towards a high gravity beer that falls alongside either Belgian Quad or Old Ale. This time last year, I brewed an old ale with...