Search results

How'd this turn out? Did the hops and peppers play nicely with each other? And what kind of hops did you use? Every summer I make a jalapeño saison that everyone (but my wife) loves. I only use bittering hops to let the yeast and peppers speak for themselves, but finding good hops to go with...

2lbs of each or 2lbs total? Either way, that's probably going to be borderline undrinkable.

It's not really a sour, there's no bacteria involved, just a domesticated version of a "wild" yeast, and I've had no issues with my equipment since this beer. I also don't believe in dumping equipment after any sour beer, with proper cleaning and sanitizing procedures, you should be fine. I...

100% brett brux trois, which provides a fairly clean fermentation with some fruity esters. There are number of examples out there of beers like this, and the esters from the yeast go really well with the fruity Mosaic hops (I've seen other examples with Citra as well). My initial thought was to...

From yesterday afternoon, I call it IBM, an IPA fermented with Brett (brux trois) and hopped exclusively with Mosaic (hopburst at 20 and 7, dry hopped). It's hazy from all the hops, as a good IPA should be, and has a fantastic fruity aroma and dry finish that accents the bitterness, but in a...

Just got the Austin Homebrew newsletter for this week and it had this listed– Might be an interesting experiment for this beer given its "reverse bourbon" grain bill. I may give it a shot if I find this yeast at my LHBS some time soon.

3lbs of DME is closer to the equivalent of 5lbs of malt, but really it depends on your efficiency. I would use a recipe calculator. BeerSmith, which costs money but has a free trial, or any of the free online calculators should suit you well. For the second question, it depends on the AA% of...

From the small sample I've had, I would say yes. It's light and crisp, but still has a good flavor that won't get in the way of the roast. Other than that, a rauchbier would be good, but not sure if you'd have enough time to brew, ferment, lager, and carb in 5 weeks. Or you could look for an...

Put mine into 2 tap-a-draft mini kegs last night after about 10 days of "lagering" at 35. One is in the brew closet naturally carbing and the other is in the fridge force carbing. Hoping to be able to sample by the end of the week, but it certainly looked and smelled good going in, but I held...

Just picked up a bottle half an hour ago along with the Stone Enjoy By 5.17. Won't be able to report back until after May 5th though since I'm off the juice until then :( Can't find much about it either, but my wife loves their beers and belgians in general so I figured it would be a good one...

I have not had good luck with this beer, though the second version went decidedly smoother than the first. This time my gravity was 1.046, a bit short of the 1.048 I was looking for, but I ended up with almost 3.5 gallons rather than 3.25. I think I didn't properly account for the fact that...

That was a crappy brew session! I missed my normal efficiency and only ended up at 1.040, plus I misread the package of hops and used too many, so ended up with 32 IBU instead of 26. Since this is probably too light and bitter, and I used the white labs cream ale blend, I think I'm going to...

I'm finally brewing up a 3 gallon version of this on Saturday: 2lb 11oz 6-row (53.75%) 1lb 8oz flaked corn (30%) 8oz malted rye (10%) 2.5oz Acidulated Malt (3.125%) 1.25oz Midnight Wheat (1.5625%) 1.25oz UK Crystal 120 (1.5625%) Estimated stats: 1.048 OG 1.010 FG 5% ABV 11 SRM...

I've never actually used maple syrup other than for bottling–it did really well in my rauchbier last summer and my Bourbon Black Ale this winter–but if I were doing it, I would use it like I do honey and dilute it with (boiled, cooled) water and add at the height of fermentation to...

Pretty awful picture, but really awesome beer. Here's my Four Roses Bourbon Black Ale that I brewed back in November:

Thanks, I'll probably aim for 2.5 for this one and then tweak from there, if necessary. If I do a bourbon/oaked version or portion, I might go down closer to 2.0 on that one. I also found this article that suggests a high(er) carbonation level similar to a California Common (2.4 to 2.8) or...

Revvy, I'm thinking of brewing a version of this up soon and read through the entire thread, but nowhere did I see the volumes of CO2 for this beer. I saw some things that hinted at a low level (2.0?) but was wondering what you shot for in your various versions. And, here is the recipe I'm...

And, by the by, my LHBS–Brew & Grow in Chicago–is completely self-serve, which I love. They're also plenty helpful with questions, if I have them, but I try to have everything decided before I go in and just grab what I need, so that I don't end up browsing and going broke buying everything.

Thanks for your input everyone! I was hoping not to sacrifice any (or at least not too much) flavor, and if the Caramel malts were any farther apart I probably wouldn't have asked the question–substituting C40 for two separate additions of C20 and C60 kind of makes sense to me, in a way that...

Thanks Yooper! I think "layering" the flavor is what I was trying to describe with my "complexity" remark. I also think for this beer I would like to stay away from the toffee flavor and just have some mild caramel sweetness to balance out the hops, so C40 it is!