Search results

GABF god metal winner. Been my favorite brown ale for a long time.

That stuff is a sour surprise.

I've never met another home brewer in my area. I've always brewed by myself, it's a great time to reflect and have a cigar.

When i do this recipe again i'm gonna drop the Comet and add Columbus.

I transferred my Charlie Murphy stout aka Darkness to the keg. It had a great bourbon barrel character. I’m very impressed with my Balcones barrel.

@mj1angier that’s a good price on that barrel. Atlantic brew supply has great customer service and fast free shipping.

To me it looks like the barrels at your LHBS are brand new. Maybe that’s why they are so expensive. The advantage to that is you could start out with a sour beer. The disadvantage is there will be no bourbon character to do a bourbon barrel aged RIS.

@FuzzyIguana those prices seem really high to me. I paid $150 for mine with shipping from California to Alabama included.

Charlie Murphy oatmeal stout aka “darkness” is on its way to being bourbon barrel aged.

I got my barrel in today. It looks pretty good I filled it with water to swell the staves. Tomorrow I will sanitize it and fill it with an American Stout that ready.

Sierra Nevada Hop Bullet and a Cohiba

Well you talked me into it. I'm gonna buy one.

After 2 beers there isn't any barrel flavor left?

Williams Brewing has these 5 gallon barrels for sale and I was curious if anyone has bought one from them? I've had good success dealing with Williams Brewing in the past, so no worries there. I'm curious about the barrel it's self...

I'm also curious about this topic. I'm currently in the market for a barrel. I have two big beers taking up fermenter space. I was thinking now would be a good time to put one in a barrel. I was also curious about how much time a beer should stay in the barrel. I have an American stout with...

So here is what I came up with. I call it The Chronic Express. It came out very citrus and herbal in the nose. Citrusy apple taste followed by a pungent Dank aftertaste. That special b gives it a nice little toasty flavor as well.

I normally only use fruit juice in my IPA's. I mainly just use it to get the wort temp down to 175 degrees F. That's where I like to do my whirlpool because the hops won't impart bitterness at that temp. I've found that pineapple juice pairs well with dank hops.

Grain bill was 10lb 2-row 1lb honey malt 12oz special b 1lbs golden naked oats

My Hop schedule went like this Hop shot @ 90min 1oz simcoe @ 60min 1oz comet @ 20min 1oz chinook @ 0mins Added 48 oz frozen pineapple juice Cooled the wort to 175 degree F 1oz of each simcoe comet apollo and chinook for 60 minutes

I've decided on using simcoe, comet, apollo, and chinook.