Search results

Will do! Beers sitting at 63 degrees right now, signs of fermentation have not yet begun. I'm sure it'll be fine, but it's always a little nervewracking when it's almost 24 hours after pitching.

Thanks for the suggestions! I ended up brewing the original recipe and ended up with an OG of 1.050 and 86 percent brewhouse efficiency. Not complaining. I unfortunately forgot my whirlfloc so it's hard to tell the color in the hydrometer sample. Looks like it'll be a decent copper. After...

It really depends on what you're going for. I do a lot of beers with a 15 min. and 5 min. hop addition schedule, and the amounts depend on the hops I'm using and the style of beer. I like the flavor contribution of Nugget in Porters and Stouts with that kind of hop schedule. With IPAs it's...

Never used cardamom in brewing, but have in Indian cooking and that stuff is powerful compared to coriander. I'd probably keep it to like .25 oz. because you want an impression of the flavor to complement the delicate yeast profile. I'm sure it'll be noticeable at that level. It's a really...

This is a bit of a kitchen sink brew I'm doing today for the fall. I have all these American malts and figured an inauthentic American spin on the style might be interesting, while still staying true to style guidelines. Blending the yeasts is due to not making a starter ahead of time and to...

Grain to water, but generally all at once in a bag, more stirring and smashing dough balls, but overall less hassle when by myself. If I'm brewing with someone, I'll one of us slowly pour while the other stirs.

I would definitely look at your crush and your water chemistry. Adjusting your mash pH can do wonders for you conversion, and you don't need a pH meter because you just need to be in the ballpark. Between crushing fine, adjusting pH, and a sparge, I get 80% efficiency predictably.

I've experienced that with Rye before, and that's a pretty high amount of rye. Could be a combination of that and the silky mouth feel Frenchie can provide.

You could probably go overboard on ingredients like crystal malt and lower the IBUs fairly significantly, which would play well with cooking purposes but not be great for drinking.

The level of Special B is fine, in my opinion, so long as you drop the 120. Unless you're trying to make a Saison that is red but doesn't taste red, I think it's fine to buck convention a bit with those types of ingredients. When I make a Red IPA, I intentionally use more flavorful malts and/or...

The crystal 120 is probably unnecessary, but I'd say keep everything else. Was thinking about doing something like this myself for the fall!

Make recipes you'd normally make with two row and compare them. Vienna is good in almost anything though, really. It's about as light as Pale Ale malt and quite tasty. It's not appropriate for absolutely everything, but almost everything.

Not sure where this hostility is coming from, only suggesting a different solution to get the OP what they want that nobody had suggested yet. I never prescribed what they ought to do or not. This forum and the wider community is full of opposing viewpoints and different ways of approaching a...

Sounds like wild yeast, for sure. If you want sours, go ahead and pitch your Lacto, they will just take a long time to sour compared to if you were doing a quick sour. If you're worried about the heat with the yeast you could potentially pitch Brett too, which may aid in changing unwanted...

Not every brand of Triple Sec will necessarily list their sugar content, so you'd either have to specifically buy one that does or use info for another brand in your calculation which would make it guesswork. Just offering an alternative, because Triple Sec is made with bitter and sweet dry...

I can't find any clone recipes, but besides the hops the website description mentions use of "malt barley" (duh) and red wheat in the grist with 70 IBUs and 6.43% ABV. I'd probably use a 80/20 blend of Pale Ale malt and red wheat malt as the grist, shoot for that ABV, and arrange hops in a way...

I'd forgo the guesswork of adding Triple Sec as a priming agent and just use a mixture of sweet and bitter dry orange peel in the boil like you would in a Wit. Should give you the kind of character you're looking for.

Make a Belgian Single with pretty much a German Pils recipe of 100% Pils malt, 30-40 IBU noble hop, and then ferment with a Belgian yeast.

I think the majority of DMS is formed and then driven off as the boil starts, and it isn't produced in significant amounts otherwise. I could be wrong though. That is a good point about it just getting driven off anyway when you boil it later, silly me. I definitely take more care with...

Part of the reason I lowered the pH! A short boil also carries the risk of DMS without enough time to drive it off, but there is no risk of DMS if you don't boil. I would argue that the lowered pH, heat of the mash, and a significant amount of hardy bacteria is plenty to get the sour done...