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  1. ceannt

    Bizarre… Ginkgo tea Mead

    So, I made a joke a month or two ago that I was going to take ginkgo to help my memory, but keep forgetting to take it… The person I was talking to said I should just put it in my beer…. I did a little research (still joking) on ginkgo tea… apparently the stuff increases blood flow, not only to...
  2. ceannt

    My “Wacky Summer Beer” 2011

    Summer is upon us…. every year I brew up something off the wall in celebration that I survived another winter. Some of these ”wacky summer brews” have turned out to be among my best efforts. The concept for this year is basically breakfast in a glass….. I’m thinking of a modified Brown Porter...
  3. ceannt

    #3 in the New Mash Tun Celebration “Trilogy of Darkness” Series: “Ex Inferis”

    “Hell Hounds on your trail”….. So, the other night I was trying to decide what to brew next after my “Apocalypse Ale” (Belgian Dark/Strong mangled beyond recognition) and “Debacle” (Double Bock brewed as an Ale)…. I want to do a series of three special brews to celebrate my new mash tun and...
  4. ceannt

    #2 in the New Mash Tun Celebration “Trilogy of Darkness” Series: “Debacle”

    For the first time in several years I have up-graded my Brewing set-up…. New Mash Tun, propane burner and brew pot. In celebration of this I am planning a three Brew series of fairly big special beers…. different, unique brews that I would normally not consider. Not too wacky&#8230...
  5. ceannt

    Evil idea to celebrate new mash tun….

    At long last, and against all hope, I have acquired a 10-gallon by dang beverage cooler! (I have despaired of ever finding one around here, and have completely given up on a legally acquired Sanke keg)… To celebrate the retirement of my pathetic 5-gallon mash tun, I want to brew up a fairly big...
  6. ceannt

    Extended ageing of Mead question

    So, I found out recently that I am going to be a Granddaddy! I was thinking of what I could do to commemorate the event, and provide a “Legacy” for the little guy/girl. What I came up with was to brew up a sack Mead…. A real high gravity kind of thing, with tannins from steeping dead, dried...
  7. ceannt

    “Real Ale” kegging questions

    So, my son is getting married! I told him that I would do the beer for the wedding (Irish Red Ale of course). I bottle, much more convenient for me, and I have no plans to change at this point. Bottles at a wedding however, seem like an intense PITA….. (and I have visions of a bunch of idiots...
  8. ceannt

    Any thoughts on this silly idea for a summer brew???

    I’m losing it…. I keep coming up with off the wall ideas…. Make it stop! I haven’t even finished my last wacky experimental brew! I was thinking (hence the smell of burning lint...) of what I could brew up for a “lawnmower beer” this summer, and this hair-brained concept hit me up aside the...
  9. ceannt

    Help me with “Pulled Pork Ale” idea

    This may very well be the most sick, twisted, hair brained idea I have ever had… I want to do a “pulled pork” beer…. I’m thinking an American Amber Ale with Hickory smoke. The base recipe is: 8.5 pounds Pale Malt (2-row) 1.25 pound light Munich 1.25 pound Crystal 75 1.25 oz Cascades...
  10. ceannt

    “Hop Pergola” design available by request

    I have wanted to start growing Hops for some time now. I have limited space that gets full sun on my little quarter acre lot. The best place is in my front yard, in full view of every passer-by on the planet. Due to this the SWMBO has been resistive of the idea. I had always figured on...
  11. ceannt

    Acidulated Malt questions

    OK, how much by-dang Acidulated Malt does it take?? I read somewhere that 3-oz in a five gallon batch would give a Guinness clone that characteristic sour “tang”… So, I put 4-oz in an “Old Ale” experimental batch, and there is not a hint of sourness. Now granted my water has a good bit of...
  12. ceannt

    English Porter Old Blind Sow. Brown Porter

    Old Blind Sow Brown Porter This is one of my favorite beers. I formulated this a number of years ago in an attempt to recreate the “entire guile butt beers” of the late 1700’s. I originally wanted to use a lot of Brown Malt, but it was not readily available to me at the time. I doubt I will...
  13. ceannt

    Old Ale silly ingredient questions

    I am getting ready to gather ingredients for an “Old Ale”, and have a couple of technical questions. Does anyone know the gravity points and Lovibond for Turbinado sugar? I am assuming that it is similar to plain ole Brown sugar, but if I am going to go to the effort of calculating this out, I...
  14. ceannt

    Honey/Heather Ale experiment

    I have wanted to try something like this for years, but the availability of Heather has always stopped me in my tracks. I recently stumbled on to a reliable source, and just as I was wondering what next to put on my “on deck” list. This is certainly not a clone of anything, or even an attempt at...
  15. ceannt

    "Alt" idea

    I have had this idea for some time (like ten years), but now I’m actually thinking of giving it a shot once cold weather sets in… It’s a very simple recipe, very simple concept. 60% Munich Malt 40% Vienna Malt O.G. of around 1.050 Mash at say 156 degrees. Do a single decoction with a...
  16. ceannt

    Idea for a Holiday Hybrid

    The local orchards in my area are having a wonderful apple crop this year. The conditions have been nothing short of perfect for very flavorful apples. So I’ve been thinking of getting some of the un-filtered “cider” directly from the orchard and making a “Holiday Brew”. Kind of a spiced...
  17. ceannt

    Decoction mash schedule for Schwarzbier?

    I have never performed a Decoction Mash, brewing typically English beer styles I have stuck with single infusion mashes. I would like to brew a Schwarzbier as a “jumping off point” for the malty German beer styles. I figured this was a good place to start before I try a Marzen or a Bock, and...
  18. ceannt

    Since “Dead Guy” is so good, how about….

    I was walking down the Beer aisle in my local grocery store looking for inspiration for something “different” to brew after my next-on-deck batch, when I looked up and saw some “Dead Guy Ale”. I love Dead Guy, I said to myself, how freaking cool is the concept of brewing a Maibock as an Ale…...
  19. ceannt

    only place I can share this, and get away with it... I hope.

    So, I was driving home from work last night thinking about a sour mash Old Ale kind of beer I have been wanting to make. I was wondering if I should sour mash 20%, 30% of the grist, for 2 days, 3-days?? Just how sour would the finished product be? I got to thinking that there needs to be some...
  20. ceannt

    Adding yeast at bottling...?

    I am getting ready to brew a Belgian Trappist style Dark/strong Ale. My research all points to the addition of yeast at bottling. The ratio of about one tenth of the yeast pitched for fermentation seems pretty consistent in the materials I have read. I am thinking about using dried yeast for...
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