Everything Brooklyn Brewshop

[Eddiemk4VW]

Just finished bottling my BBS oatmeal raisin cookie stout. Tasted great!
I didn't add the cinnamon stick but I added vanilla extract and brown sugar at cool down, then added more vanilla extract with the priming sugar. Will taste in a couple weeks! Cheers!

 

[bford]

I have the Smoked Wheat and Bourbon Dubbel fermenting...


slight hiccup with the bourbon dubbel... it may not turn out quite right, but I have high hopes for the Smoked Wheat.

 

[MedBrewer]

Smoked Wheat from BBS is one of the best beers I've had in my life,amazing. You should try the recipe book they have its amazing!

 

[bford]

Smoked Wheat from BBS is one of the best beers I've had in my life,amazing. You should try the recipe book they have its amazing!

I have the recipe book also..

I'm going to start buying the grains and everything myself and do 2 gallon batches....

I'm still about a week and a half from bottling the Smoked Wheat. Then have to wait on the bottles to carb up.

 

[bford]

Who has done the Bruxelles Blonde?


Everything went well, but after fermenting for a couple of weeks, it certainly seems to be quite a bit darker than a blonde.

This might be the first one I try to cold crash before bottling.

Anyone have any pictures of one poured into glass?

 

[Eddiemk4VW]

That grain kit is coming in soon for me, dealing with tons of weather here in NC. Glad to here it's a little on the darkside.


Eddie

 

[ericbw]

Who has done the Bruxelles Blonde?


Everything went well, but after fermenting for a couple of weeks, it certainly seems to be quite a bit darker than a blonde.

This might be the first one I try to cold crash before bottling.

Anyone have any pictures of one poured into glass?

What's in that grain bill?


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[unionrdr]

I was just wondering if anyone has sent them spent grain recipies for their spent grain chef pages? I made some pizzas last night with spent grain biscuit crust. turned out pretty good.

 

[Scout001]

I dried out a grapefruit peel for the Grapefruit Honey Ale and at the same time, scraped and dried out the peels for 4 large oranges. Anyway, I threw those (all the orange peels) in at the end of the boil for a BBS Summer Wheat I did a week later. They boiled for 9 minutes. Anybody can tell me what kind of taste Ill get from this?

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[ericbw]

I dried out a grapefruit peel for the Grapefruit Honey Ale and at the same time, scraped and dried out the peels for 4 large oranges. Anyway, I threw those (all the orange peels) in at the end of the boil for a BBS Summer Wheat I did a week later. They boiled for 9 minutes. Anybody can tell me what kind of taste Ill get from this?

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I think that taste will be awesomeness. Depending on how much pith there was (white), you might get a sharp bitterness at the end. Which is good. But you'll definitely get a strong orange aroma. The flavor might be too strong.

If that's a 1 gallon batch, it's a lot of orange. I did a gallon saison and it had 1 orange. It's a subtle aroma and probably needs double. But 4 might be really strong.

The 9 minute boil might have boiled off some though.


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[Calichusetts]

I've never had much success adding any type of peel or zest with more than 5 minutes of a boil. I add it at flameout and its still pretty subtle. Consider adding it to a secondary or making a vodka tea with it for bottling time.

 

[hehawbrew]

I think that taste will be awesomeness. Depending on how much pith there was (white), you might get a sharp bitterness at the end. Which is good. But you'll definitely get a strong orange aroma. The flavor might be too strong.

If that's a 1 gallon batch, it's a lot of orange. I did a gallon saison and it had 1 orange. It's a subtle aroma and probably needs double. But 4 might be really strong.

The 9 minute boil might have boiled off some though.


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Four does seem a lot. Zest of one is prob good enough. Let us know what you end up doing and how it taste!

I made my wife a "bud lite lime" using BBS WGD LITE recipe. Used the zest of one lime at flame out for a two gallon recipe. Wish I would have used two, but, it was good.

Anyone ever tried using essential oils?


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[Scout001]

Four does seem a lot. Zest of one is prob good enough. Let us know what you end up doing and how it taste!

Sure will! Just moved it to a warmer room to finish up the ferment. Im curious to taste how it comes out.

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[donniej]

Hello. I just finished a batch of Bruxelles blonde. My first beer! Yes it is pretty dark! Anyway, I washed the yeast to reuse for future beers. What kind of beers would this work with? Should I stick to Belgian Ales, or can I make something like a stout with it?

Thanks!


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[ericbw]

Hello. I just finished a batch of Bruxelles blonde. My first beer! Yes it is pretty dark! Anyway, I washed the yeast to reuse for future beers. What kind of beers would this work with? Should I stick to Belgian Ales, or can I make something like a stout with it?

Thanks!


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What yeast is with that one? Is it S-33? If so, I don't know about it. My one experience was that it stopped and then started again. Took a long time to finish. So I guess it depends on how strong the stout is.

But in general, you can use any yeast for any beer - it might not be exactly to style, but that's ok.

 

[donniej]

What yeast is with that one? Is it S-33? If so, I don't know about it. My one experience was that it stopped and then started again. Took a long time to finish. So I guess it depends on how strong the stout is.

But in general, you can use any yeast for any beer - it might not be exactly to style, but that's ok.

Thanks for the response! Not sure what yeast it is (and not quite sure how to find out), but it's good to know that different types of yeast can be versatile.

I just made a new batch with my salvaged yeast, with 3/4 pilsner malt and 1/4 wheat. We'll see what that turns out like. I really don't know what I'm doing, but it's fun to mess around!

 

[ericbw]

Thanks for the response! Not sure what yeast it is (and not quite sure how to find out), but it's good to know that different types of yeast can be versatile.

I just made a new batch with my salvaged yeast, with 3/4 pilsner malt and 1/4 wheat. We'll see what that turns out like. I really don't know what I'm doing, but it's fun to mess around!

Just in case you also didn't know: yeast performs differently at different temperatures. So it might taste one way when fermented warm, and another way if it is cool. Usually, the higher the temp, the more flavors come out. That's a generalization.

Does the BBS kit come with a small packet of yeast without a label?

 

[donniej]

Just in case you also didn't know: yeast performs differently at different temperatures. So it might taste one way when fermented warm, and another way if it is cool. Usually, the higher the temp, the more flavors come out. That's a generalization.



Does the BBS kit come with a small packet of yeast without a label?

Hmm. Interesting! Yeah the yeast packet just said "bruxelles blonde" on it, as I recall.


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[ericbw]

Hmm. Interesting! Yeah the yeast packet just said "bruxelles blonde" on it, as I recall.


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Also, the *amount*of yeast has an effect, too. A lot of breweries use one yeast and manipulate it for different results. It takes some research and practice.

 

[rolewiii]

Hmm. Interesting! Yeah the yeast packet just said "bruxelles blonde" on it, as I recall.


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There's nothing on the yeast packets, but there is a specific yeast written out for each recipe in the book. Of course, this varies by recipe.

BBS was my first brew, ever. I wanted to skip extract altogether in the beginning. I did the Chocolate Maple Porter. It's pretty roasty. I boiled off too much wort and had to add almost six cups of water to the fermenter. The porter flavor was incredibly strong, and of the porters I've had, it was most similar to Kona Coffee Porter. Any ideas as to why the porter flavor was so strong?

Recently, I brewed the Honey Grapefruit Ale. So far it has been a disaster. The grapefruit flavor isn't there, but the bitterness is. After two weeks in, I bottled. I sucked up too much yeast at the end of the siphoning, which really seems to have clouded up the beer. I tried one last night, warm, after only 1 week of bottle conditioning - and the result was volcanic. I tried a bit of what was left and it was one of the worst beers I've ever had. At some point I think something went wrong in the process. I'll age the other bottles a bit more and repost what happens.

A friend also brewed their Mexican hot Chocolate Stout. I didn't observe his process so who knows what happened along the way, but it tasted like...nothing. Stout water, maybe.

One constant I've seen with Brooklyn Brew Shop recipes is that almost every one results in overcarbonation. Fridge resting seems to help, though.

 

[ericbw]

There's nothing on the yeast packets, but there is a specific yeast written out for each recipe in the book. Of course, this varies by recipe.

BBS was my first brew, ever. I wanted to skip extract altogether in the beginning. I did the Chocolate Maple Porter. It's pretty roasty. I boiled off too much wort and had to add almost six cups of water to the fermenter. The porter flavor was incredibly strong, and of the porters I've had, it was most similar to Kona Coffee Porter. Any ideas as to why the porter flavor was so strong?

Recently, I brewed the Honey Grapefruit Ale. So far it has been a disaster. The grapefruit flavor isn't there, but the bitterness is. After two weeks in, I bottled. I sucked up too much yeast at the end of the siphoning, which really seems to have clouded up the beer. I tried one last night, warm, after only 1 week of bottle conditioning - and the result was volcanic. I tried a bit of what was left and it was one of the worst beers I've ever had. At some point I think something went wrong in the process. I'll age the other bottles a bit more and repost what happens.

A friend also brewed their Mexican hot Chocolate Stout. I didn't observe his process so who knows what happened along the way, but it tasted like...nothing. Stout water, maybe.

One constant I've seen with Brooklyn Brew Shop recipes is that almost every one results in overcarbonation. Fridge resting seems to help, though.

There isn't a lot of the grapefruit flavor. It's kind of a subtle hint in the aroma and that's all. I just had one last night that I brewed in the fall. It has very little grapefruit anything, but still the solid bitterness from it.

It might be just warm, flat, under-conditioned beer. Was it sour?

I made a stout recently (not BBS), and it also ended up pretty bland. I have had better luck with a different recipe, but this one was a basic stout. It might get better with age, but I was surprised that it was so bland.

 

[unkyjack]

FYI BBS fans . . .

They have a new recipe book coming out in May. It's titled Make Some Beer. Although I don't see it mentioned anywhere on the BBS website, it's already listed for pre-order on Amazon . . .

http://www.amazon.com/dp/0804137633/?tag=skimlinks_replacement-20

 

[hehawbrew]

Nice, ty for posting!


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[Phoenix7801]

Just wanted to let my fellow BBS brewers know my IPA came out delicious. Foamed up a bit due to only being chilled for 3 hours but the rest is chilling in preparation for this weekend. So thanks a bunch dudes!

 

[Eddiemk4VW]

Hey guys, Brewed BBS oatmeal stout. Added raisins, brown sugar, honey, and vanilla extract. It was fantastic, shared it with some family and (local pompano bch HB club) and some personal friends, they liked it. I love this obsession (hobby)?


Smoke signals

 

[donniej]

There's nothing on the yeast packets, but there is a specific yeast written out for each recipe in the book. Of course, this varies by recipe.



/QUOTE]

This recipe wasn't in the book, i believe. I'm guessing it'll be in the new book unkyjack mentioned.

Well, my Bruxelles Blonde has been in the bottles for just over 2 weeks. Gonna crack one open tonight!


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[ericbw]

There's nothing on the yeast packets, but there is a specific yeast written out for each recipe in the book. Of course, this varies by recipe.



/QUOTE]

This recipe wasn't in the book, i believe. I'm guessing it'll be in the new book unkyjack mentioned.

Well, my Bruxelles Blonde has been in the bottles for just over 2 weeks. Gonna crack one open tonight!


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Let it chill a day or two if you can!

 

[Eddiemk4VW]

Well Donniej, how was it?


Smoke signals

 

[donniej]

Well Donniej, how was it?


Smoke signals

It was great! I had it in the fridge for a few days and the carbonation was perfect. I don't know why, but I was surprised that it was just like real store-bought beer.

The yeast deposit was easily disturbed, but I like yeasty beers. The first half came out quite clear, but overall it was about as cloudy as your average Hefeweizen.

Very pleased!


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[d-usa]

Got some Smoked Wheat that I bottled yesterday, and the taste of the leftover was pretty dang good. This is my first brew, so I'm excited about it.

I've been thinking about starting to brew for a while, and the 1 gallon size of the BBS kit made for a small investment to get my toes wet.