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I hadn't actually made any plans but I'd be happy to coordinate such an event for a lazy Sunday afternoon. And I'd love to get the local shops involved. Homebrew Heaven is my home store.

James in Mountlake Terrace. I'm thinking Washington needs a homebrew swap. A chance to meet one another and swap some tasty homebrews for something we might not have tried before.

16044 +5 English Brown Porter =16049

A great post when applied to Belgians... Thanks for sharing. :mug:

Exactly and that 11% is under IDEAL conditions.

I actually disagree on the tannin issues, though many people think that. Tannins are set by temperature and not ph (which will fluctuate into "basic" territory anyway with this recipe. It's why you have to be careful when cooking a red wine sauce as well. When you get into boiling temps, if...

That's why you would pitch one at the beginning; allow it to ferment out and then add the second. This is common with many bottle conditioned beers, especially Belgians.

5 gallons Schwarzbier 5 gallons Alt Lager 7 gallons Imperial Peanut Butter Stout 6 gallons Lorax (almost gluten-free) So 14,181+23 = 14,204

Lagers are great as long as you can control the temperature. The lower you can go on the yeast's temp tolerance the better. Maybe a kolsch? Or how about a saison with summer coming? Like hops? How about an English-style IPA?

How about a sour cherry wit? Pick up a Witbier yeast and maybe a pound of 6 row. Steep the grains. Add a pound of lme Hop Sched: Northern Brewer at :60 Tettnang at :30 Fuggles (and remaining LME) at :15 and Turn Off At turn off add about 3/4 - 1 oz lemon peel In...

Added a champagne yeast to finish out the fermentation as US-05 has a maximum alcohol tolerance of 12% - depending on your fermentation area most times it ends up at 10% - the champagne yeast will be able to finish you out at a higher tolerance level as well as have enough "umph" to carbonate in...

A couple of notes - steeping grains above 160 degrees F will result in tannins being extracted - this will make the beer astringent (unpleasantly dry). Pure cane sugar (especially in a long fermenting beer such as this) can lead to cidery flavors - swapping in a raw sugar (or honey or molasses)...

Here's my take on your recipe - looks like a good one but I think the more time it ferments and rests, the better. 1lb. Crystal 60 ½ lb Munich ¼ lb Victory ¼ lb Carapils or Carafoam ¼ lb of flaked oats 6 lb of light DME 3 lb of amber DME 1 lb of turbinado (raw) sugar 1 oz of Czech...

I'd love to know how this comes out. I shy away from so much sorghum as it always has that same sorghum taste. I've played with tapioca and other malted "sprouted" GG sources as well as other fruits and veg. If you tell me this ones good I might revisit sorghum again.

Water-based yes but annatto bonds to the fat - it's why it works in margarine... If you want freaky colors (green or blue cheese) the fat soluble colors give you better results. For more information: http://en.wikipedia.org/wiki/Annatto

Monday is my usual brew day and today I decided to do something different. With a few pounds of self-canned apricots hanging around with nothing to do I got creative. I made Caramelized Apricot Wine I'm guessing it will be an odd color but the raw flavor seemed good so we'll see. I'll post...

Hey James, James here - Annatto is great for coloring cheese as are various herbs and spices. If you're looking for just food coloring, make sure it's fat soluble as opposed to water-soluble. A good source for these sorts of colors is any shop selling cake making supplies; try Michael's...

I've been brewing since 1984 and decided to be a bit more sociable about it... Will be blogging about ventures into expanding my brewing and other connected hobbies. Looking forward to seeing what others have to say... J. :ban: