Recent content by demuzik

Thanks for sharing!.... curious at what point you add the watermelon to primary?-- a week after fermentation began, I'm guessing, for 3 weeks total?

Yeah, I'm curious how that linked recipe compares, as its apparently good enough to make 3 times!

enkamania, would you please post your recipe to this thread? the 'outofkey' link previously posted is no longer accessible. would like to join you in making this an annual rotation! :mug:

I cold crash only when one of the two conditions apply: 1) Brewing lighter beers that I want to clear out quickly 2) Need to speed up primary process to free up a carboy, and want to make sure everything is nice and settled before racking.

Wouldn't it be fun to find the "Honey Ale" is actually just a BeeCave House clone? :mug: I personally wouldn't be surprised...

I have brewed this 4 times AG style, and have never had a stuck sparge. SLOW sparge? heck yes - plan for at least an hour to drain your mash, then another 30-45 min to drain the sparge. Well worth it - haven't tried the non all grain version, but the AG version provides plenty of pumpkin...

I brew a modified version of this recipe every July (for the past 4 years) - I brew in July so it gets a full two months of conditioning time before I tap the keg in mid september... just in time for fall. I'm lucky if it lasts long enough to enjoy on Halloween :-) I think two months is a...

What'd you do, drop a pickle in the brewpot? I made an all-Sorachi Ace Kolsch this past spring/early summer, and it is fantastic. Lemony, slightly spicey, citrusy and bright... exactly what I was hoping for based on the descriptions of the hop online. Perhaps anther ingredient you used...

Oh, and to this point you made - most folks don't keep beer on trub longer than 3-4 weeks, regardless of style. Many fear that dead yeasties start affecting the flavor of the beer if you let it go longer than that. There will still be plenty of yeast in suspension to continue the conditioning...

Yep, treat the pressurized keg as you would a bottle... as long as the basement doesn't go over 65F, you should be golden to keep them outside the kegerator. This should actually help the clearing/aging process go quicker than at lower kegerater temps. I learned the hard way by allowing my...

Do you mean crystal malt? Honey malt is somewhat deceiving by name - it does not add sweetness like crystal/caramel malts do. I'd suggest doing a search on "honey malt" - I know there are several threads about the actual flavor and people's opinion on it, good and bad. In sum, its not a...

1lb of victory will get you a lot of toasty flavor... I use 1/2lb in my lighter summer beers when I want some toasty malt notes in there, so I can only imagine a pound will be quite dominant - especially with only 7lb base malt. I may suggest adding a lb of white wheat if you're going for a...

Sounds like you have kegging capabilities - I would totally throw the Barleywine in a keg, pressurize it with ~20lb psi, then wait however many weeks/months/years you want till you tap it... and presto, open carboy. If you don't have an empty keg, I'd get another one sooner than I'd get another...

Heine tastes awful here in the states. HOWEVER - if you find yourself in Amsterdam (you should at least once), for the love of God/Beer, try a domestic Heineken. One of the most refreshing, crispy, balanced beers you'll every try. Hoppy, amazingly clean and good malt undertones. I think you're...

As do I - I think the days of dry yeast = cheap yeast are just about gone. At my HBS its about $1 maybe $2 less than most liquid yeasts... so I say, harvest away. ...but okay, I admit... I harvested Notty back when it was like $2 bucks a shot... still just nice to multiply the heck out of...