Search results

Tasted after one week on spice; nose is anise, but I get all the other spices in the flavor as well. Vanilla is muted by other spices. Leaves the "warm" sensation that you look for. Not sure how I feel. Does anyone feel it needs another week? Or just bottle it and wait a few weeks?

Yeah, I really would like to see a pic. I'm intrigued.

Troegs mad elf is made with cherries and honey; I've done little research but most clone recipes have the Belgian dark being racked onto cherries. I didn't go back through to read entire thread, this may have already been discussed.

Racked onto spices Saturday 6/16/2012; sampled fg reading before racking and was happy with the flavor

Ferment seems to have slowed significantly after 72 hours of brewing and about 48-60 hours after seeing initial strong ferment. Should I stir it to get it aerated for yeast?

Is this the same as Heretic's Evil Twin out of California? If so, it is very well balanced. Not bitter at all

Well, got lucky, good strong ferment after 18 hours. Why is it so much fun to watch an airlock bubble?

Well, I bought it this weekend (link below) and brewed a batch with it. I didn't time how long it took, but definitely the quickest time I have ever gotten my wort to full boil! I think it may be a little overkill for my 5 gallon batches, but for an extra $40 over what I had been looking at, I...

I know, I've read that here and other places, just didn't work out yesterday. I will be doing it from now on. Thanks for all the feedback! I'll keep you posted

Starter got messed up (boiled over and concerned me). Never did starters befor, why start now? Overshot OG at 1.071 instead of 1.068. Here we go!

Bought all the grains and am brewing tonight. Went with 1# C60 and 1/4# black patent. 12# two role pale F&M Forgot lhbs does not carry Wyeast so it is going to be white labs Scottish. Spices solidified, but need to finalize ratios.

Amounts? Times? Fuggles make sense for this. It turned out well I bet

What did you use for hops in this recipe? I really like the look of this

My thought had been in the secondary or at flame out(and only to get rid of critters). I don't think having them in the mash would get the flavor out

Did you ever try this out? I am working on a belgian that will use raisins (similar to raisin d'etre but different grain bill from what I've seen). Curious how the 2 lbs of raisins fit with the 8lbs of two row:mug:

Any thoughts on making it 12# 2 row pale ale, 1# caramel 45, and .4 oz debittered black patent (for color). Also added a bit of cloves (discussing spice combinations with my sous chef brother)

Sierra Nevada uses english caramel and two row pale ale as their grains in their celebration, which is why I chose C60. Would it be better to add other grains or and decrease C60 or just change ratio of C60 and 2 row or change to c45? As for vanilla, I think I could do well with two vanilla...

Finally sat down and made a recipe using hopville. Looking for feedback. http://hopville.com/recipe/1424099/christmas-winter-specialty-spiced-beer-recipes/spiced-christmas

Rethinking the base beer; and looking at two row and english caramel

Yeah, all in one beer; the anise and juniper were my wild cards that I am Leary of. I am leaning more toward star anise Mostly two row, some Munich, still determining base beer