Search results

Thanks for the insight! I actually just want to experiment - here's the deal. The conversation came up on a cigar forum about a cigar flavored homebrew. Since it's on the poisonous side to actually put a tincture of tobacco in beer, I came up with two ways to attempt to add flavor: First, by...

Here's an interesting question: I want to play around with flavoring a beer, and it's too damn cold out to brew. I also ran out of homebrew last week, so I'm down to commercial microbrews. I'd like to take a stout and soak cedar chips in it for flavoring, but I'm stuck with finding a way to...

Doh! I always miss these. Could someone please put me on the mailing list? Thanks very much!

*sigh, missed it again -- you guys fill up fast! Thanks to pava for sending me notification, I'm just too slow. Maybe next time - if you have a pm list, put me on it!

Just an FYI, Beersmith has a 30 day trial period that you can check out.

How long did you cook the pumpkin in the oven?

I've been very happy with the few midwest kits I purchased before I went AG - their red ale is pretty good, and they have a great Imperial Stout (which is pretty solid after 15 months of aging, just opened one the other day).

With a name like Agbrewer, you know it's gotta be painted in John Deere colors....

Josh, Thanks for putting this up! Quick question - is there anything running inside the square metal tubing that the gas hookups protrude from, or did you just weld it shut and use it as a square gas pipe? -Ryan

Welcome - good to see more Lancaster residents on here!

Don't change a thing - the Brewvint just gives the yeast more sugar to munch on (creating co2 and alcohol). AFAIK, it's just a mix of sugars (maltose and glucose) and shouldn't affect your hops at all.

I usually don't use a secondary - I tend to keep the beer in the primary for 3 weeks to a month, and then keep it in the keg another month before serving. From what I've read, temperature isn't a huge issue, but around 55 degrees is optimal.

Depends on how thirsty I am! I usually try to age any medium to full bodied beer for a full month, or several months for something really wild.

No Problem! I'm at about the same point - I generally let my beers sit in the keg long enough for most of the sediment to drop anyway, so I don't bother to use a clarifying agent. Good luck with the Scottish Ale!

Irish Moss shouldn't change taste - it is just a clarifying agent to eliminate haze in beer.

Welcome to Lancaster!

Sorry, didn't really read your entire post. Here's what I would schedule with magnum, NB, fuggles and citra: .5 oz Magnum @ 60 minutes .25 oz NB @ 45 minutes .5 oz Fuggles @ 30 minutes .5 oz Fuggles @ 15 minutes Dry Hop .75 oz fuggles, .75 oz citra. Puts you at a solid 63.7 IBU with good dry...

I'd bump the fuggles down to the 45 minute mark (assuming 60 minute boil), or spread 1.5oz fuggles at 45, 30, 15. That will give you a more balanced hop profile. If you want a bigger bite, you need a bittering hop with some higher alpha acids at the beginning of the boil - I would try 1/2 or...

I LOVE Maudite (La Fin Du Monde is another great one) - got a recipe?

I can imagine that there are some pretty serious liability issues regarding 20 gallons of 150 degree liquid...