Search results

Your Oud Bruin recipe looks good, with interesting specialty malts. The base malts are almost identical to mine. Are your hops aged? I stumbled across a giant bag of 2 yr old hops that I used for this brew, and the resultant lack of bitter bite allows all the funk to shine, IMO. That is the only...

Just tasted an 8 month old Oud Bruin that's been on a single smack pack of Roselare in the primary, and it was tart, funky, beautiful. No reason to secondary, IMO. Good luck! I'm also going to re pitch onto the same cake. Always learning!

Well, I couldn't wait and popped one bottle of this. It's young, for sure - I won't try another one for a few months. But, it's a little peppery & spicy right away, partially from being a bit hot, with loads of plum, some red grapes, and residual sweetness finishing out with raisins and a bit...

Brewing 60 liters of an American Barleywine tomorrow to fill an oak muscat cask. ~37 kg of malt grist, 3 mash tuns. Nothing like doing 2 new things at once... (Actually, the beer will be in 3 glass carboys until the krausen falls, so not technically at once). All advice happily received. :)

I brewed a DIPA today that had an SG of 1.091 and used 9 grams, or almost the whole packet of S-05, per Mr. Malty for a 5 L batch (1.32 G). I'm always too nervous about bacteria in the fridge to save part of a packet of yeast. I also often use expired Wyeast smack packs that i get for free from...

Awesome, thanks for the link.

Interesting list. Kwak is an interesting beer. Jever pils is underrated, IMO. But I also love the Baltika #6! A great porter.

No order: La Chouffe Ska Modus Hoperandi Avery Maharaja Orval BFM Douze That was hard! So many left on the table...

In Colorado, Ska makes an outstanding ESB. It's one of my favorites every time I come home to Steamboat. Recipe makes sense to me, but I brewed my first ESB yesterday, so what do I know? :) My recipe was simple, kind if a cupboard clearer with Wyeast 1099. We'll see. Good luck on your brew!

I guess my initial understanding that Weyermann Abbey Malt could be a base malt wasn't totally off base. I can't find a Lintner number for it anywhere, but it clearly converted itself. My idea was that it would be similar to using Vienna as a base malt, which I like (not in terms of flavor, but...

Oops, lowtones has it right. Abbey Malt shouldn't be able to convert itself. Sorry about leaving out the key point. According to Weyermann, Abbey Malt should make up no more than 50% of the malt bill. It is super interesting! I'd love some insight into possible reasons why this worked despite my...

Long time lurker, first time thread, but only because I have a mystery on my hands. I've been brewing 5 liter batches for the past few months to test recipes for the 60 L setup. Last Saturday, I brewed a dubbel along the lines of the recipe below. At the last minute, because I thought Weyermann...

Nice. I've been brewing 12 or 18 G batches for a few years, and I've done two 5 liter batches this past month. It's great, brewing while reading books with the kids or going for a walk while the mash does it's thing. Stoked to try out recipes this way, but I'm also doing big beers this way -...