Search results

Alright so I'm stopping by Greensboro tomorrow to pick up my ingredients, this is what i decided on after looking around for ideas... 4 pounds Light DME 3.3 pounds Light LME 1 pounds Crystal 60 .6 pounds Crystal 80 1 oz Amarillo 60 min .5 oz Simcoe 40 min .5 oz Simcoe 20 min (plan to...

I got my Pumpkin Porter to bust out for the family...and a couple bottles left of Belgian Wit for the non-dark beer drinkers.

Wow, yeah I had that yesterday. I'm not a big IPA fan but it was great. Actually fairly balanced but the hoppiness was still top notch. Convinced me to make an Imperial Red next (Still like Lagunitas Imperial Red better) with Chinook and Simcoe.

Wow, thanks for all the input...really helpful. Ok, so I took your advice on the new malt and hops and made a new recipe on beer calculus - 4 pounds light DME 3 Pounds light LME 1 Pound Crystal 60L .5 Pounds Crystal 80L 1 oz Chinook 60 min .5 oz Simcoe 30 min .5 oz Simcoe 0-5 min...

Can't find any munich DME, seems like it might be a good idea to use the CaraRed if possible.

Thanks for the help, but I already found that recipe. I'm really just not set up for all-grain yet and probably dont have enough experience.

bump...I need some advice!

Thanks for the input! According to beer calculus it would be 6.4%, which is high enough for me! (although I might throw another pound of light dry). Do the hop types seem right, was thinking of adding simcoe instead possibly? Anyone have any ideas for good yeast for this kind of beer, WLP001 is...

So I just bottled my pumpkin porter and have my fermentor empty. I've been thinking about a good recipe that will take awhile to mellow out while I'm home for winter break. I really, really like Lagunitas Imperial Red especially for someone who doesn't usually care for more hoppy beers. So I...

Interesting...not that I really plan on doing this, but would it be feasible to dissolve some cocoa in whiskey or rum and add it to the boil? I would imagine that would have the same effect as using a chocolate extract.

I have a Pumpkin Porter that I just bottled today! Here's my recipe... Mash 1 pound Carapils .5 pounds Black Patent 2.5 pounds fresh pumpkin (boil first with some spices) Boil 3 pounds light liquid extract 3 pounds amber dry extract 1 pound dry malt extract 1 oz Hallertau (60 min)...

I'm making a Pumpkin porter right now, about to bottle it. I boiled my pumpkin pre-mash and mixed some spices in, threw that into the mash with the water I used to boil with and threw in a bit of the spices at the end of the main boil. So far it tastes great and both the spices and pumpkin...

The impression I got from American Ale is a beer that while quite uninspired and unexciting, can be used for something other than chugging. It doesn't make me want to scream at people who drink it and say it tastes good. Honestly, I think it could be be bad for their business in the long...

Wow, I'm about to bottle this and it's tasting pretty freakin good. I think the ticket was adding some of the spice in with the boiling pumpkin before adding it to the brewpot. Seems like the black patent/Carapils mix is doing alright too!

Well I mashed up .33 pounds of black patent, added a cup and a half of brown sugar and added it in. Got a bit darker, not porter status but oh well, and definitely got more of the roasted character that I was looked for. Did it quick without transferring the wort out so I think I avoided any...

So my first true boil batch of beer I bottled about 4 weeks ago. I drank most of it within 3 weeks of bottling (this was a belgian wit). I cracked one of the last ones last night and WOW it got way better. It was so much more clean tasting and had a lot of fruit notes that were more subdued...

Ohhh yeah, I had a pack of JW Dundee Honey Brown that tasted more like cardboard than anything else...guess now I know why. What if I transferred it carefully without much splash and covered it while I cleaned out the tank for secondary? The wort just really has a LOT of particulate and looking...

Anyone got ideas on that?

Interesting, I trust all of your advice but I'm interested as to the consequences of doing these things. Last batch I transfered like I discribed and it seemed ok, what are the possible consequences of oxidation? What if I add some black patent while just leaving the batch in the primary...

Thanks for the help. I only have one fermentor and no tubing anyways, so in order to do secondary I have to transfer the beer in my beer pot and clean out the primary, so I have to risk spoiling the beer regardless, so I'm gunna go ahead and mash some more black patent, it needs more roasted...