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None yet. Couple of close calls though.

Here's my recipe, in case you're interested. It's only about 7% ABV, but it's darn tasty. When we made it, we peat-smoked our own 2-row malt, but Perfect Brewing (that's where I get my stuff as well) has peated malt back in stock now. Also, we used 1/2 a pound, but it's a little too smoky...

You might get some flavor, but I doubt it would be very much. Maybe just a "hint", and maybe not even that. I think it would be fine. The Coriander and Curacao already have been soaking in beer for a week (or more?), giving up flavor to the beer, and then only some percentage of the spices...

Aside from brewing a very astringent Porter, does anybody have any ideas on using up a bunch of Black Patent? We recently put in an order with our LHBS for an Imperial Stout. When we went back to pick it up on brew day, they were closed, so we went to another homebrew store (where they were...

That's just awful. We have a local homebrew shop (www.perfectbrewing.com) that *is* just basically a garage where they warehouse their supplies and ship them off to internet customers. It's located in a fenced off area inside an electronics warehouse. The owner *there* is always happy to see...

I almost never make a starter. Just work the inner pack into the corner, smack it and try to find the inner pack. If it ain't there, it's smacked. Usually, this is 4-6 hours before pitching, since we're not always sure we'll be able to brew, and even when we are, we somethimes forget. Never...

Here's the revised recipe that I brewed a week and a half ago... 6.6 lbs. Extra Light LME 1 lb. Crystal 20L 1 lb. UK Pale Malt (2-row) .5 lbs. American White Wheat .5 lbs. Cara-pils .25 lbs. Biscuit Malt 1 oz. Northern Brewer @ 60 min. .5 oz. Northern Brewer @ 15 min. 1 oz. Mt. Hood...

Yesterday was the 4th day that my partner and I have brewed. I am off every Tuesday and he works part-time and has a new baby at home. So, every Tuesday, we brew and take care of the baby. It slows down the brewing process ever so slightly, but she's cute, so I don't mind. The original plan...

doesn't California Common yeast ferment a little lower than most ale yeasts, like somewhere in the 60 degree range? Seems like time to make a Steam Bock.

If I understand correctly, you're just talking about a partial boil, right? You boil the wort at a slightly higher OG, then add water to dilute it? I've been doing that for the last couple batches, and I don't there's any problem with it. Several sources suggest this, so that you don't...

Lol, I'd be careful saying that in Alabama, you might get lynched... :cross: Heh, although I hear Huntsville is nice. :)

I had some Whitbread Pale Ale with mint leaves in it. It was awesome. Subtle, but the flavors blended with the beer *very* nicely. In fact, I made some adjustments to the recipe just to make it a little bit more like Whitbread (not that I'm attempting any sort of clone, I have nowhere near...

Well, Hamm's is your standard "garbage lager". My local beer store sells it for $2.99 a 6pk. I haven't had it, but I imagine it to be sort of like Old Style but a little more bitter. Singha is a Thai version of the "American Standard". It's nothing special, but it's not horrible either. I...

Note: Not an expert. However, using "wet" hops, from what I've read, you have to use something like half-again as much to equal the same weight of dry hops or pellets. So, at least 150% as much. It's hard to tell just how much water-weight is in your hops compared to the equivalent dry...

Okay, I did a search but couldn't find anything... My two local HBS don't currently stock peated malt. On Tuesday, my partner and I will be brewing either a Peppermint Pale Ale (I had Whitbread with some mint leaves in it and thought it was awesome, even modified my recipe a little to be...

I appreciate you taking the time to write-out a response. And you seem to know what you're talking about (and that's before I saw your post count!)... That's true. But it seems like the "intelligent" strategy is to buy beer that I like from the store. It seems like the whole idea of...

So, I just finished brewing my first batch with a friend of mine. Oatmeal Stout from a recipe. It looked great and tasted awesome, and my buddy tells me it is puttering away in the carboy as we speak. So far, so good. We'll see what it's like in a few weeks... :mug: Anyway, it's...

Hi, I'm new around here, but I had the same idea. Was definitely planning on going the fan/towel route. In fact, I was thinking about how it would be to brew a Steam Eis Bock. Heck, as long as it's dark and sweet, it can't be ALL bad...