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Did my drink shopping last night and was thinking about this thread. Here's what I ended up with: Troeg Mad Elf Troeg Doppelbock Ommegang Hennepin Franziskaner Hefe-weisse (SWMBO picked this one out, but I think it works) Great Lakes Edmund Fitzgerald Porter Most of the beer drinkers at our...

Ommegang Abbey Ale will be on my Thanksgiving table. I think Belgian dubbels match up well with a lot of the earthy roasty flavors of Thanksgiving. Good luck pleasing the crowd!

Acetaldehyde is the classic "green apple" off-flavor. Does it taste like that? If so I'd consider the health of your yeast. Are you using liquid yeast? Are you making a starter? What's your source and is there any opportunity for degradation during shipping or at the LHBS? Are you brewing...

Thanks for your help guys!

Thanks for your help. Sounds like I will be investing, at the very least, in a larger kettle if I want to go down this road. So I assume in this scenario I have to somehow calculate how much extra grain to use, right?

I want to try some scaled-down all grain batches with my current equipment that I've been using for extract +steeping grains. Thinking BIAB, start with something very simple, like a SMaSH, or maybe Edwort's Haus Pale Ale just so I can get the feel for the process. My question is what's the...

Looks like it's on the darker/higherABV end of the guidelines for amber ale but still falling right in the pocket. Fuggles are pretty earthy, why not add .5 oz at flameout?

Earlier hop additions at the start of the boil account for bitterness. The later in the boil hops are added, they contribute less to bitterness and more to flavoring and aroma. I haven't used the software but late hop additions are expected to have little to no effect on IBU #'s.

Welcome C-Springs!

No, I think they wrote it in a bit of a confusing way. Notice if you add all the times up you get a 60 min boil....So they're saying do this, then this etc. Normally, you'd see the hop schedule written more like this: 2 oz. Columbus bittering hops (60 min) 1 oz flavoring hops (20 min) 1 oz...

I would believe the review that says "not stainless steel." Real SS doesn't need a nickel-plated coating. I would buy something else that is actually made of SS.

I think something with a measured amount of acidity/citrus and good solid malt flavor would be good. The acid/citrus to cut the fat from the turkey, and the malt to echo the sweet crispy golden skin. Not too bitter IMO. I think sessionable is also a factor to take into consideration on...

You used the word "necking" in your post, and that, sir, is commendable. A man of such character should have not trouble kicking the habit. Good luck.

A small stainless steel colander/strainer?

Bubbles can't really tell you much. The only way to gauge the level of fermentation in you beer is by taking hydrometer readings. Did you take any yet?

I hate the taste of Stevia and would never put it in my beer. Even though it's a "natural" sweetener, I think it has an unpleasant bitterness that I really don't like. I think that bitter aftertaste will taint the way a good beer lingers on the palate. But, to each his own, I suppose.

I like the plan. Good to figure out which version of the recipe you like best. A bit of extra work, but worth it if you come up with a master recipe for next year that you really like. Just be sure to take really good notes so if one of your 1/4 batches ends up being perfect, you can multiply...

Looks like good work to me. Let us know how this turns out.

+1 mirrion. As an upstate NY resident, I agree that this is the biggest problem with this place. "Wings" is in the name of your "restaurant", and you can't get that right? C'mon. For me, undercooked, flabby skin and undersauced are the two cardinal sins of wing cookery. It doesn't matter how...

Disclaimer: I haven't brewed with ginger, but I've had beer brewed with ginger. All I can say is that, in the brew I had (I think it was a one-off from Brooklyn?), the ginger was an interesting flavor, but I could see how it easily could become overpowering. 6 oz. total sounds like a lot to me...