Search results

If you are working from the same system, it should be the same, but my efficiency is always much higher on 1-gallon batches, so there might be some adjusting needed for specialty grains. Particularly, the amount of crystal in an IPA recipes can go from well-balanced to cloying in even just a few...

The new fad seems to be fruit infused IPAs. (And to a more general degree, adjuncts) Grapefruit, Mango, Pineapple are the standard buzzwords for fruit flavors in hops, and you see those fruits getting added to mainstream IPAs, but Tired Hands has their Milkshake series that does at least...

I think you need to examine the final product and pick the category it will place best in. For example of the pretzel stout: - If it graininess of the pretzels really comes through, put it in 31A. Alternative Grain Beer - If the salt on the pretzels shines, put it in 30A. Spice Beer - If...

I think there is a lot of value is making an exact clone of a beer, not necessarily from a drinking standpoint, but in an education standpoint. If a home brewer is able to pinpoint the ingredients, or hop schedule, or technique used in a beer they love, that can give them the knowledge and...

Very interested in this thread. Has anyone tried just using a huge amount of 30L or lower crystal malt? When I was a new brewer, I added 2# of 30L to a 4.5% ABV ESB thinking it would give me a pronounced toffee flavor, but it instead just made my beer indeterminately sweet. (FWIW, it was...