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Wow, sounds more like a brown barleywine at that point! Maybe age it for a year or so, though I am no expert on big beers. I think I under-attenuated mine, since my FG (as recorded in the notes I took 8 months ago) was 1.025-1.030 (kinda... syrupy). ...call me nuts (nutz?) but what would...

Don't mention it. I've heard excellent things about brewing with maple sap, so I'm very curious how yours turns out. The effect I get from this beer is a roasty-sweet, hoppy, bitter treat- not something to take with dinner, but certainly a good drink on its own. It's amazing as a base for a...

That bochet practically looks like squid ink! Very cool! Did you get that color just by cooking the honey? How does it taste? It occurred to me that perhaps for Castle Black/ The North in general, that Breitsamer Forest honey (it's kinda tangy, and a little hard to describe. I think it come...

Well... I'm not sure if this is bang on target for you, but I used 6 weight ounces of maple syrup in the boil, and then pasteurized 4 weight ounces of maple syrup and 2.5 weight ounces of dextrose in 2 cups water to carb. I *believe* maple syrup is 60% solids by weight, and virtually all of them...

Are dogwood flowers even edible? Be careful not to pick something poisonous...:drunk: Anyway, my winemaking book (1958, H.E. Bravery) suggests using 3 pounds white sugar and one teaspoon nutrients to one gallon of water. Boil the sugar water to pasteurize it, add nutrients at flameout, let it...

I've only ever had Heine/Stella/Pauli-girls turn skunky if someone left them in the sun- and it didn't taste that way out of the keg either. I think I have a theory as to why a friend of mine says he hates Heineken and kolsch so much though... :P As far as this problem goes, I dress up my...

Perhaps the brand-new picnic-cooler mash tun gave a plasticky flavor to the beer? I can only imagine the plasticizers in the resin ("new car smell") would get into the hot wort fairly easily, but I have too little experience to say for sure. Thoughts? Some wild yeasts give plastic tastes too, I...

Weihenstephaner Original... I am now convinced I need to pay more attention to Munich Helles.

5 gallons of Mott's have achieved more than most ever will. Thread total: 26,085 gallons

Nope! Grains of Paradise or Piri-piri are usually available at homebrew shops, and are completely different from allspice.

hey, this got ignored! I believe the only difference between those oats and rolled oats, composition-wise, is that the roller mill gelatinizes the starch in rolled oats so you can add them to a mash without boiling. Cut oats probably need to be cooked in order to expose them to enzyme action...

OK, that makes decent sense. Thanks!

I am completely inexperienced in use of peat malt or rauchmalz. What's a healthy dose for a wee heavy, and do hops balance the smoke? Or is it just better to save peated malt for whisky?

First thing that comes to my mind is heather tips. OP, was this supposed to be a gruit beer or a "malt liquor" involving no hops/gruit at all? And... what happened to it that it's atrocious? (you piqued my curiosity)

I imagine that you take you original gravity and final gravity to obtain a value for alcohol by volume, then use that number to calculate the specific gravity of that %ABV in pure water, and the difference in density is the amount of dissolved solids. I will keep thinking about this, it makes an...

You can get dragonfruit and kiwano melons reliably at Asian grocery stores (at least in my area) and if the horned melons are unavailable, well, they taste a lot like sweet cucumbers in my experience.

Alright- malt bill for 5.5 gallons! 6.8% Chocolate malt: 1 pound 5.6% Oatmeal: 0.75 pound 7.5% Munich: 1 pound 16.8% Pale Malt, Maris Otter: 2 pounds 66.6% Dried Malt Extract, 4 pounds 25-30 IBU of Northern Brewer Hops Dry or Flame-out addition of Northern Brewer (aroma) Any other thoughts?

Hmmm... I'm not a huge IPA fan. I like pale ales and bitters, but not so keen on IPA. What I really want to do with NB is use it for bittering and flavoring in an amber spruce beer I'm working on. Could I dry hop with it for more of its flavor? That maris otter sounds wonderful. I'll definitely...

Thanks for the tip, bob! As of now I'll float around 6-8% chocolate malt (which is what I want to primarily flavor the beer, so no chocolate nibs [I am a chocolate malt aficionado]). As for the six-row, I understand it has greater enzyme content to convert non-diastatic malts and adjuncts, and...

I can only imagine that if you boil your DME separately from your main pot that you would be making hop/specialty grain tea in one pot and sweet wort in the other. You'd get better hop utilization, assuming you used as much water in the main pot as you ordinarily would, so it's an interesting...