Search results

It was not good. The recipe needs a major re-adjustment. I think I added WAY too much kiln coffee and/or it needed more caramal malts....not sure exactly. I choked it down, but didn't offer anybody this beer. You win some, you lose some. I haven't had time for a second attempt.

Do any bars in bars in Palo Alto have Younger? I'm there for a couple days.

There's a lot of value in attempting your own clone recipes. You will likely not come close on the first attempt, but as you refine the recipe, you'll obtain a better understanding of how different ingredients (and process) affect the end product. I just bottled my first clone attempt, Rogue's...

I'll probably mash in the upper 150's next time. As far as the grain adjustments, I don't know. I don't have a ton of experience designing my own recipes, so I don't have a good feel for any of these grains. I definitely plan on doing another attempt once I've tried my first batch, but I...

I used Safale US-05. It's a pretty clean yeast like Pacman. I haven't bottled this yet. I've been procrastinating. It's been sitting in the primary for 11 weeks. I fully intend to bottle sometime this week. Just from memory of my last Mogul and my last taste from the primary, I'm...

When you have a commercial (filtered) beer, you leave the last 1/4 to 1/2 inch of beer in the bottle by habit.

Belgian Wits are cloudy because of wheat and yeast that doesn't floculate well. Flour will not improve the taste of your beer. No need to add something that doesn't contribute to your beer. It's OK if it's clear. It's great to hook those lost BMC drinkers on homebrew.

Please don't add flour.

I'm confused. I've made Belgian Wits before and they have always been cloudy. I haven't changed my recipe. My last one came out as clear as a bud light. I have no problem with the clarity. It was just unexpected. My recipe: 5lb. Flaked Wheat 4.5 lb. German Pilsner 4 lb. White Wheat malt...

I just recently moved to the swamp cooler method. It works great. Just go to Home Depot and find a container that you can put your fermenter in. Fill the outside container with water. Fill various bottles (plastic soda bottles, gatorade bottles, etc.) with water and freeze. Throw the frozen...

+1 on checking out Cascade Brewing Barrel House (they REALLY need to change their name, I can never remember it). They offer around 12ish of their sour beers on tap. I've never had a sour beer as interesting as Sang Rouge - complex and delicious. Although they aren't offering tours yet, they...

Go for it. I used water from a local spring for my first dozen batches or so. I didn't have any problems and it tasted great.

I've brewed 39 batches so far. Clarity has been at the bottom of my concerns, but I have observed some unexpected results on that topic. My last all grain belgian wit was crystal clear - using wlp 400 (not exactly the floculating champ) and plenty of wheat and unfiltered. I didn't try to make...

I use a similar approach. I brew in my apartment, so I don't have tons of room for extra equipment. I heat up my water in my kettle. When it reaches strike temp, I turn off the burner, put my grain bag in the kettle and dump the grain in. After stirring well, I put the top on and then wrap...

How did this turn out? I just tasted my apple saison. I brewed a saison and let it ferment out. Then I pulled off 1 gallon of saison and added 1 gallon of store bought apple juice. I let that ferment out and then bottled. It definitely has a sour/tangy green apple character to it. I really...

I brewed this today. I made a few changes to the recipe. I shifted the base malt balance from 2-row to Munich. Everybody's out of Simcoe (I can already feel the withdrawls), so I substituted with Cascade. I also decreased the Special B by.25 lb. In an effort to get more in touch with my...

I've got an excess of Mi Pueblo corn tortillas. do you think I could throw this in the mash? I don't have any particular style in mind right now. Just wondering if it might work. The ingredient list on the package is: "white corn cooked, lime, water, sodium propionate, cellulose gum and...

Thanks for the input. I realized that the Mogul ingredient list included Crystal 90 so I added Crystal 80 to the malt bill. For some reason, Crystal 90 is listed on the bottle in the middle of the hops. I know that there are Crystal hops, but "Crystal 90" sounds like malt to me. Anyway, I'm...

I'm not going for a clone, but something along the lines of Rogue's Mogul Madness from a couple years back. Here's a description: "Hoppy, caramel aroma, dark burgundy in color with an off white head. Intense flavors of citrus hops, and complex notes of nuts, berries and mocha. It finishes long...

OK. After 30+ batches, I've never experienced the endless bubbling, so i thought I'd run it by others before bottling. I'm just a little overly cautious after an overly carbed strong ale produced some bottle bombs. That brew started at 1.083 and then crapped out at 1.023 The gravity didn't...