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I'll give this a bump, tried this beer for the first time last weekend and fell in love. It's probably the creamiest beer I've ever had. Maybe there are a lot of oats?...

Subscribing to this thread, this is some good stuff!

My girlfriend recently got diagnosed with Celiac...she loves stouts so I'm gonna give this a try! I have a couple questions: 1. I think adding some coffee beans would help make this more roasty and stout-like, and should cover up some of the sorghum flavor. How much should I add, and when do I...

I'm in too if you want, I'd love to help! I have 5 all-grain batches under my belt, and a fair amount of extract before that. My girlfriend just got diagnosed with Celiac's so I'm planning to always have a gluten-free beer on one of my kegerator taps for her. I've never done a GF brew but will...

I could definitely use some of this stuff, I'm in! Cheers!

So to be clear then.. If I don't do a mash out, then the first sparge water needs to be hot enough to raise the temp of the mash to 168, correct? Do I need to be exact or does it just have to get somewhere above 168? I'm trying to figure out what temperature the first sparge water should be.

I have a recipe for a porter with 14.25 lbs grain. I'm mashing 4.25 gallons water at 152 degrees for an hour. I'm going to lose about 1.75 gallons to grain absorption, and I want 6.5 gallons in the kettle. Which scenario gives me better efficiency: 1. Add 1.75 gal boiling water...

I'm also interested in this. I love the mix of the porter chocolate malt and the citrus/pine from the hops. 6.0% ABV 38 IBUs Alpha Klaus is Alpha King’s festive cousin. A big American Christmas Porter brewed with English chocolate malt, Mexican sugar and of course, tons of strange...

Switched to all-grain a few batches ago and built a kegerator, so I'd say 2012 was a good brewing year for me. 2013 resolutions: 1. Troubleshoot my AG process to get to 75%+ efficiency consistently 2. Buy a grain mill to help with resolution 1 3. Perfect an awesome IIPA - I'm hoping the one...

Subscribed! I only had this beer once, but definitely enjoyed it.

Do you just chuck the sample into the fridge until it cools? I wasn't sure if you can do a temp correct with wort that hot.

It's been fermenting at 60 degrees for 3 days now. The hydro is reading 1.014 and it's pretty much stopped bubbling. Initial tasting is a little bready, but I guess you can't expect it to taste great so green! The fermenter smells like a hob bomb went off. Love it

WLP001 on this one, used a starter If I had low efficiency like this would the beer taste sweet, or do the sugars not even make it into the wort? Would this taste pretty much the same as if I had planned a 1.056 OG beer and actually hit the efficiency? I don't think they ever adjust it...not...

I don't think crush is the issue...I always crush at the LHBS, so the other batches would have had the same efficiency problems. I'm sure the crush could be improved but it isn't dreadful. Hop schedule: 2.00oz Simcoe (60 min) 0.75oz Simcoe (30 min) 1.00oz Citra (10 min) 1.50oz Amarillo (10...

I brewed an imperial IPA yesterday, this was the grain bill for a 5.5 gallon batch: 14 lb 2 row 0.75 lb Vienna 0.5 lb Crystal 40L 0.5 lb Carapils/Dextrine 0.5 lb corn sugar Target OG = 1.079 I'm using this setup: I ended up getting an OG of 1.056 for 5.25 gallons, which is...

The porter is tasting great. The honey ale is super cloudy and has kind of a strange aftertaste. Anyone else get that? Maybe it's just from the honey?

Definitely check out Bodega in the Short North. 52 beers on draft and they rotate out a lot. It gets a little crowded during happy hour (4-8 weekdays) since all drafts are half off, but it's still manageable. I go at least once per week. Food is good too! Check out Columbus Brewing Company...

Maybe I'll be crucified for this, but am I the only one that didn't like 3 Floyds Dark Lord at all? I tried the 2012 version...just tasted super sweet and huge alcohol taste/burn. I can see how it would improve greatly with age, but damn. Certainly not the WORST craft beer I've had, but easily...

Did anyone convert these to a full boil extract recipe? I've never done that, I'm not sure how the hop additions change.

Just bottled mined a couple days ago. Replaced the cascade with more centennial. It was fermenting right when the big storm swept through Ohio...lost power for 5 days with temps near 100. Guess I gotta call it "Derecho Blonde" and hope it turns out OK!