crisis
Active Member
I'm planning on brewing my Winter Warner this weekend, and would like some advice.
Here's what I'm thinking:
I'm giving it 6 months, so I should have time for a big beer with spice to develop nicely.
I'd like to age it with oak chips.
I'll probably be using Amber Malt Extract, and steeped grains that haven't been decided.
I'll be adding honey, and as i want a nice high OG, I was thinking 3+ lbs. Is that overboard?
Spices will likely be something along the lines of Cinnamon, Ginger, Cloves, Allspice etc perhaps, haven't decided yet.
What's a good yeast that can work at a high OG, but give a flavor that would be great for a winter warmer? Anything more exciting then something like a California Ale yeast?
Any other tips/comments? Thanks!
Here's what I'm thinking:
I'm giving it 6 months, so I should have time for a big beer with spice to develop nicely.
I'd like to age it with oak chips.
I'll probably be using Amber Malt Extract, and steeped grains that haven't been decided.
I'll be adding honey, and as i want a nice high OG, I was thinking 3+ lbs. Is that overboard?
Spices will likely be something along the lines of Cinnamon, Ginger, Cloves, Allspice etc perhaps, haven't decided yet.
What's a good yeast that can work at a high OG, but give a flavor that would be great for a winter warmer? Anything more exciting then something like a California Ale yeast?
Any other tips/comments? Thanks!