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It was pretty good initially, but I think I picked up an infection somewhere along the way. Later bottles soured :-( I think I also needed to add more bourbon flavor. It was lacking a bit there too. I have been out of the brewing biz for a while. Just getting back into it again. Didi you...

Great! Thanks.

How did you measure your 1# of syrup? I made about 2# but really only need about .5# for my current recipe. Just weigh out 0.5# of the syrup and add it? (Seems like an easy question, but my mind just isn't getting it.)

I will throw in my $0.02... I made a batch of the 290F syrup today. I followed the OPs directions and the syrup turned out GREAT!! I went more by color rather than by temp, which is why I don't have a 290F sample (which was the right call). It seems my instant read thermometer is either...

Just finished bottling this and it seems like a winner! Here are my observations: Windsor is definitely a low attenuator. my OG was 1.091 (refractometer) and my FG was 1.038 (hydro) which gives me an attenuation of ~60% which is in line with a lot of the empirical data on HBT regarding...

So I was able to put together a recipe and finally brewed this up. The recipe itself is painfully simple: 97% pale 2-row 3% roasted barley Mash at 155-156 F Boil for 3 hours (I ended up boiling for 4 to reach the right OG, and then had to add water to dilute it back down to where it needed to...

Thanks! I appreciate ALL the replies. I will post the results!

Also, how many volumes of CO2 should I shoot for? I am thinking 2.0 (or less).

I definitely want to stick with the parameters I laid out. No lactose. Lots of sweetness. Again, this is not a typical beer...which is why I want to brew my own. I have never had a bottled version of this beer as it is only available on tap at Great Lakes Brewing Company in Cleveland. On a...

The beer I am looking to make is Great Lakes Rackhouse ale. It's only available in the Pub, and only for about 2 weeks out of the year. @eman_resu...that is exactly what I am looking for. The beer is aged in bourbon barrels, which really compliments the sweet/low hops (it's 12 IBU actually...

I am looking to make a sweet ale...about 9% ABV with low carbonation (like just enough carbonation to say it's carbonated). What is the best way to achieve this? I am looking to mash at 155-156 F to help with residual sweetness and I plan on doing a kettle carmelization step to also increase...

Thanks Schmoltzbeer! It's nice to know that my particular vision and the (potential ) reality are a likely outcome :-)

Hi Forum! I decided to go "back to basics" to refine my process and figured a SMaSH was the way to go. I was looking for something like a British Special Bitter (or thereabouts) and this is what I came up with. Any thoughts or comments would be appreciated. This is already in the fermenter...

Is there any difference when doing full-volume BIAB? I don't have "first runnings" per se, so do I just pull off a gallon of wort after I remove my bag and caramelize that?

Watching this one. I am doing a carmelization in about a week.

Ok. Thanks! What about the extended boil versus the continuous boil?

Anyone like to offer a comment?

This is the description of one of my absolute favorite beers from Great Lakes Brewing Co. called Rackhouse Ale. It is a pub exclusive and is only available about 1 week out of the year, if you are lucky! I recently got to pick the brain of the head brewer and talk about the recipe. The...

I remember reading somewhere that people having difficulty falling asleep should make a "hops pillow" (a pillow stuffed with hops cones...just like it sounds :) ) The scent of hops is supposed to have a calming effect, so I imagine that same principle would apply to boiling wort!

This is what I usually do. I tried to do the "blanket" method and lost about 3-4 degrees over an hour. I will be going back to the "oven" method :D (FWIW...I have an 8 gallon SS mash/brew pot. We recently got a new stove, and I had my tape-measure in hand to make sure I had enough room for...