Recent content by ditch

Just a little input for thought. I have not made a clone for this. But, this beer has peaked my interest to brew a grapefruit IPA. I have been making grapefruit soda at home for a few years now. Per 2 litre I use the peel of 3 grapefruits boiled in enough water to cover. Boil for about 5 min...

I've got a pretty rad Coffee Stout that I wanted to make a little more "English." So I picked up some Crisp Roasted Barley(700L) and Crisp Chocolate(630L) and Muntons Black Patent(385L). Anybody have any experience brewing with any of these. The Roast and Chocolate are much darker than my usual...

I have not seen anyone mention how Hardywood introduces the Ginger and Honey to this beer. From watching the video on the making of it, it looks like the honey ginger and vanilla beans are all added to the finished imperial milk stout. "Pumped into our Imperial Milk Stout" is what Patrick states...

Half oz at 10. Half oz at 0 and replaced a half ounce of Cascade in the dryhop. Next time I think I'm going to try a half oz of Citra and a half oz of Crystal at 5 as well. And maybe do a second dry hop with the same for another 3 days. Total of 6 days dryhop.

I have added Crystal hops to my modified recipe. After noticing that this recipe did not include them. They are an absolute necessity! Going a little heavier on the late hops will help get you closer as well. Still not as good as the real thing though!

I think this recipe will work in a whole lot of ways. I've made 20 gallons of this recipe. 15 with the Wake n Bake coffee. 5 with a Peruvian Dark Roast. Both are amazing. And completely different. Try brewing it without the coffee! I'm going to do another batch with 6 lbs of cherry purée and see...

Have no fear. Looks fine to me. If the sourness was appley it's just young beer. The yeast will clean it up.

First time using this yeast strain?

I live on the east coast. They do not provide a working environment that I would want to work in. None of their beer (when I get it) is better than other options. Their beer is more pricey than said options. I support a lot of west coast breweries. But I gotta weed out somebody. I don't support...

I'm anti Rogue as well. They are just not worth supporting. That being said, drinking their beer is not going to ruin a fun evening for me. I'm still in!

What they said. Leave 'em in there. It creates a depth of different flavor extractions. That being said, don't leave them all in there if you are dryhopping above 72 degrees. I do most of my dryhopping between 65-68 and have never had any problems with grassy flavors. Even up to 15 days on one...

Count me in!

I would imagine this will go just as fast. Be ready at 3pm Eastern!

Negative. This was the only recipe from marble in the book. Lots of good ones in there though. Worth picking it up!

After reading this whole thread, I feel I should give my 2 cents. I primary ferment. However long it takes to reach my final gravity. Rack to a CO2 purged secondary carboy. Then cold condition for atleast 2 days. Remove from fridge and either keg with dry hops in a bag or dryhop in secondary...