Search results

Brewed this today with some slight modifications, used Imperial B56 Rustic and used a full pound of pound of dark candi and .27 of white. Hit 1.077 which is close enough for me. Wort tastes amazing!

Not sure how ale yeast got there (too much homebrew?) was meaning a lager yeast (the whole point of this thread).lol But after thinking about it I can see no advantage as I have learned that most of the lager characteristics happen early in primary fermentation.

Has anyone warm fermented with an ale yeast then refermented cold after bottling? Wondering what this would do?

The Great Pumpkin:

I use 5 oz. priming sugar boiled in 5 oz. water for my 5 gallon batch. Transfer into bottling bucket and add the sugar solution right away (about 1/2" of beer is transferred) and no stirring. I've only had 1 gusher and a couple of "flattish" beers. Only about 300 bottles brewed so far (so not a...

Sounds good, I loved that beer. I use to add it to a Doublebock or Octoberfest to make boilermaker's.

Arnold Palmer while watching The Masters

When I saw the announcement I went down the rabbit hole on how much yeild per acre for malt how much it sells for etc. Went through all the pictures then realized at 52 i'm too old for something like that.:ghostly: Would be fun though. I did print out a couple of their recipes for future...

Sent to wife, can't wait to see her go down that rabbit hole.

Are you using any rice hulls?

Thats cool! You can guess what was my fav back then. Cream Stout was good as well. Cherry Wheat is great with a shot of Lemonchello in it.

Just the basic wing at this point.

the 330's

The ones from Duvel and Piraat, also Westmalle. Also thinking of saving up the Martinelli's.

I have been saving some of the heavier Belgian bottles because I'd like to bottle at appropriate carb levels. Will a normal capper work to hold the higher pressure?

USeally classic rock like Pink Floyd during mash then rip off some Metallica for the Boil! It's gotta do something to help.

What the...That looks like something that should be made here in So-Cal

about a decade ago I visited or called most of the local liquor stores that sold the blond and asked them to get this. It took awhile but it worked. :) Now is seems to have gone from my area.:(

No,that never happens ;)