Search results

Yep that looks like mine did at that color. The ammonia thing goes away. It is volatile so any that did not get consumed in the process, dissipates by the time the syrup is cooled

Mine does great, but is called a "Braided water line hook up hose" so is not from the potty. Ewwww.

Well I think you might just get what you are looking for.

For the pale go with something clean for your hops - Magnum/Palasade For the blond add some wheat malt and then maybe - Northern Brewer/Saaz I have wanted to do a wheat with rose hips and hibiscus for a while. It might be in the pipeline soon. I have too many projects at once.

Ummm. I tried this with Mountain Dew when I was in high school. The only thing I made back then that didn't ferment. Really if you are going to do this, add some yeast nutrient and energizer. Try a clean campaign yeast not an ale yeast. This might make a decent wine if you start with whole...

A big red IPA, a copper, and a plain jane APA

Does anybody else like Palisade?

Oh no! I just octotupel hopped my Copper Head Venom IIPA. Is it ruined, should I dump it?

Ummmmmmmmm! BOACOIS Ummmmmmmmmmm! forbidden BOACOIS

Keep the pectic enzyme in the fridge It needs it. The other stuff, especially the powders should be kept out of the fridge. Every time you take it out, open it, take a scoop, put the lid back on, and back into the fridge it will gain a little condensation. That moisture will destroy those...

Try some victory (.5#) in there. It gives a nice little malty flavor that backs the copper color up.

I guess I should add... Mine tasted just like an oaked wedding cake.

When I did one like this I added two to my bourbon and oak soak, and then I added two to the bright tank after a quick rise to 180F in a little water (1/4 cup it was). Split the beans then scrape them. Then quarter the split sides. I added the bourbon that the first two (and the oak) sat on...

I don't think it will make much of a difference. If you want to stay true to the recipe. Go with the 55/45. but the 65/35 will give just a bit more of that wheaty goodness. You could always go with 6# of the 65/35 LME and then .6# plane ol' 100% barley DME. But that is a lot of bother, and...

Ahtanum -- I just did an IPA with Simcoe for the bitter and everything else was Ahtanum. After the dry hop this thing just exploded with floral, and oozed citrus.

So this was gross. The first taste of the cooled wort was ghastly, insipid and made me gag a little, ok a lot. The first hydro reading was not much better, just extra yeasty. I just transferred to the bright tank (12 days fermenting). This thing is amazing. It is just what I was after, all but...

Come here... I'll punch ya in yer nose. :cross:

I like the one with the serious gentleman slow clapping better.

This was going to be my next route of action. There are a couple of places I can look at. I wish I still lived out in Manhattan Kansas. No brew shops, but the local brew pub would let home brewers piggy back on there malt order from time to time. And they held the brew club meetings there. Oh...

Yeah Brewmasters is the best for some stuff. The more I dig into things the more I realize that it is going to be more economical to split my order up between several places. As far as northcountrymalt goes, they have bad shipping quotes for me. It was a sad realization.