Search results

sorry, recipie called for 1.5 cups of DME, cook it until it disolves in 2 cups of water, i just called the finished product 'cooked malt syrup' , that is what was used for priming

I just did a Hefeweizen style wheat, one i've done before but flavor wise i got just right on this time, problem is the carbonation is way off, hardly there. I actually left the beer on the sediment after the SG dropped for about a week and then added the 1.5 cups of cooked malt syrup before...

Sorry, your right, i was thinking more along the lines of they were partially prosecuted for beliefs that were a little too 'uptight' for many people, along with other things. What can i say i was working on a train of thought and didn't communicate what i was saying well. but you did make me...

so if the recipie i have for the oatmeal stout finishes out around 4.8 percent alcohol what would you do to bump it up without putting it out of balance?

Hah! This kinda crap cracks me up. Especially the stuff at the end with the bible quotes :rockin:. My father was a minister and i lived with him while he was going to seminary school before getting ordained and after while he was preaching, now he's retired. The funniest part about this is...

Ok, so doing like a Samuel Smith's Oatmeal Stout or Winter Welcome type beer could be a decent candidate to leave a few around for a year or two just to see how it ages?

I'm somewhat new to brewing beer, as i've done about 5 or 6 batches over the last 3 or 4 years. I've been doing wine for a while but i wanted to get back into beer and was wondering what types of beers are good candidates for aging and how long can you age beer before it heads south. My wife...