Search results

Any chance you'd be willing to share that recipe? I'm drying some Hornidal Kviek and am trying to think of what to test it out in

Thanks for the ideas! I have to admit, I don't lager yet, so I don't think I have enough first-hand experience with the problem (though your explanation makes plenty of sense) to make an effective solution. However, I'll definitely keep this in mind as a personal project for when I do eventually...

I just bottled some beer on Wednesday and I was thinking about how I wish I had something to make this easier, faster and reduce the risk of oxidation. I really like this idea and have thought about it a little bit. Thank you! Thanks, that would be quite useful! I've only ever dry hopped once...

I'm a senior mechanical engineering student and avid homebrewer. This fall, for my capstone project, I need to design and build a new product and I'm trying to think of reasonable, useful, and new products I could create. I was originally thinking about a floating hydrometer or an all-in-one...

Would love one of these

That's 42lbs dry, so like ♾️ lbs wet? 😂 That sounds like quite brew day... one I think I'd rather not attempt any time soon. But glad to hear it came out well

I love the idea of fermenting a chocolatey beer with a Voss Kveik or something with an orange profile. I'll add that to my list of recipes to try out. My LHBS is out of any kind of Kveik right now :(

I've done a couple 6-9% oatmeal stouts before and a few other high OG brews and I noticed that my efficiency was definitely low. I've found that using a high water to grist ratio (2qts water per lb grain), a really good sparge, and then a longer boil, I can usually keep my mash efficiency for...

Thanks! I didn't know that about dry yeast and oxygenation. I found Weldwerks' chocolate achromatic stout recipe on CB&B and I'll consider it too! I like that it doesn't take too long to age, doesn't use lactose (for my lactose intolerant friends) and I can play with cacao and vanilla beans.

I can control ferm/ageing temp well (+/- 1 F) between 63F - 75F I oxygenate by shaking the carboy for ~30 minutes. (6 x 5 minute sessions) Not sure yet. I was thinking something with little character and low attenuation. And then using a killer yeast like cbc-1 for bottling if needed. Any...

I've only ever had one milk stout and wasn't a huge fan, but that's likely due to that specific beer, not the style. It looks like this is recipe is a hit with everyone that makes it. Thanks!

I'll be graduating soon and wanted to make a sweet stout (along the lines of a Russian Imperial or "pastry" stout) for the special day. Due to moving around, I will only be able to age it for about 3 months. I recently had my first bourbon county stout and was hoping to make something like it...

Love this idea

Could you share a picture of your whirlpooling device and how it sits in the kettle please?

Still working as of 6/5/2020