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Nice article! Maybe wood aging would add some more complexity. One of these days I'll get around to this. :D

Slap some of that stuff in @ 90 minutes!!!! Maybe because of the age and the long boil... it won't be presence other than for some bittering. :D

Hah! A free beer is a good beer! I need to go out and buy a 40 of Bud or something so I can use it for testing purposes (hop tea, & powdered oak). The one nice thing about the light stuff is that the flavors don't get in the way. :cross:

Just to clarify that 320 is an American strain not German. I had the chance to make it to White labs and taste wheat beers made with this range (with the exception of 300 which was out), and the 320 does not have the same characteristics as the others (1010 is probably the same strain)...

I saw that! So I think I'm gonna have to hit that one. I've been meaning to stop by Revolt anyways. :)

I just did one with White's 320. Came out nice. Has a little bit of tartness to it. Not sure if it is THE Widmer yeast, but it's similar. I would also suggest plain ol'WLP001 as well. It's doesn't have to be a wheat yeast after all. :) I'd like to try this one!

Here's the Facebook page for the Inland Empires Brewers Club. I'm in Rancho Cucamonga, and was thinking of joining, but I'm about as close to them as I am to the Beer Me Brew Club (which may be closer?) :drunk:

I really enjoyed Randy Mosher's book Radical Brewing. As has already been said.... RESEARCH!!! A style guideline is here, but I would say don't be a slave to it: http://www.bjcp.org/stylecenter.php It's great as a point of reference though. Once I have some ideas... I start plugging in...

Here's a few blurbs I saw a spell ago on tinctures: http://www.maltosefalcons.com/tech/cacao-nib-extract-drew-way http://drinks.seriouseats.com/2011/11/homebrewing-how-to-brew-winter-warmer-christmas-beer-spiced.html Hope this helps! :)

Welcome to the forums! San Diego is such a great place to be for a beer lover!!! I need to make a pilgrimage back down there! Make sure you get over to White Labs if you haven't already. They have a great tap-room where you can sample batteries of the same beer made with different yeasts...

The process and the end result seem different enough to me to not associate the two.

I agree. I don't think the flavor would change between one or the other, but the perception of sweetness might. Especially if the yeast used has a lower attenuation. Just a thought. :)

Based on the descriptions of the product, I'm not sure if that's true in regards to this specific tannin. Reading the Tannin Riche Extra sheet it states "This proprietary tannin contributes nuances similar to Tannin Riche but with heightened perception of vanillin oak character." The Tannin...

Was going down a rabbit-hole the other night looking into adding oak to a future brew and came upon these two products: TANNIN RICHE (French), &TANNIN RICHE EXTRA(American): http://www.scottlab.com/product-132.aspx http://www.scottlab.com/product-131.aspx Has anyone every used these in a...

Welcome to the forums!!! Check out the WIKI if you haven't done so already! https://www.homebrewtalk.com/wiki/ There's gold in them thar hills! I am a bit confused by what you are trying to achieve if you don't like the taste of beer, and yet want to brew it... What is your vision for a brew?

I like the idea of a 15 minute boil with a hop addition at the beginning (@ 15minutes) and at flame out (whirlpool) with a 15 minute rest before cooling. I'd probably just start with 1 gallon of water and make up whatever is lost in the boil with some cold bottled spring water to help bring...

Durp. Wrong thread post. :(

Like most have said here already... wouldn't bother with a secondary. Might be a consideration for something that needed 3+ weeks to finish though (bigger beers). I've let my beers ferment for anywhere from 2-3 weeks and cold-crash them for a few days and then bottle them (around 38F). I...

I use my oven as well to keep the temps solid too. Works well. Make sure you have a thermometer to verify the oven temp is accurate. I would think a 12 quart pot would be about right although you could probably squeak by with an 8 quart. There's a 2 gallon mash-tun idea here...

I get the impression that honey malt has some diastatic power, but I can't find any specs for it. Reading this post on it makes me think that steeping vs. mashing might have enough of an effect to be significant though: http://www.brew-dudes.com/honey-malt/175 So maybe 8 oz. steeped is okay...