Recent content by DrBuzz

I use an aluminum kettle. I like it and it works. I bought it used for cheap. Oxidation is not a worry and heat distribution is great. It doesn't burn. My concern every time I use it, though, is the link of aluminum to Alzheimer's. They haven't proven anything yet, but if I could lower my...

I wouldn't replace the roast. You need it for flavour. Maybe substitute part or add in addition to your roast. Or if you try the cold water trick, you could add as much as you want because there is no sugar production in cold water. Just drain the dark liquid and leave the grains behind.

Just responding to the last post... Mitch Steele's book on IPA (pg. 175) suggests using Weyermann's de-husked carafes special III malt. They remove the husk before roasting which gives you the colour you need without the astringency. I also talked to a friend of mine who makes gold...

I recently brewed a new version of the beer.. Not only is it incredible, it only uses water, malt, hops, and yeast. The secret is Bullion Hops I was able to obtain from Hops Direct in the USA. I am now brewing all grain batches, but I also created the Partial Mash version for a buddy who...

Provide the link?

I believe someone soured a light beer with success late in the posts. Your looking for the "vinegar" from the bacteria before you pasteurize it with a 10 minute boil before adding to your batch. I want to know if anyone tried to actually add the roasted barley in the boil. The reason I ask...

I think you are both right. Would boiling destroy some of the volatiles? I've read other posts and a pretty common way seems to be the vodka method. I do plan on using both the fruit juice and the zest. Thanks for the replies!

I know this is an old post but how would you sterilize before throwing in? I saw the vodka post. Any other way? A light bleach wash? I've used zest in the boil with great success but I'm trying this in a cider with no boiling.

Did the cucumber lend alot of flavour to the beer overtop of the grain bill and cascade hops?

Hey Lan, Your recipe looks great for the most part. Note: This is a partial mash with the use of your "steeped grains" at a mash temperature for 30 minutes... which is good! Centennial is a very citrusy hop, It may work out well but you may want to consider a cleaner alternative so that...

Of all my beers, this one has been the best. People who have tried it are still referencing back to this one and say it was their favorite. I will definitely increase the crystal malt. Probably a light version like a Crystal 10L. Also I was able to locate Bullion Hops from Hops Direct in...

See the original Partial Mash recipe here: https://www.homebrewtalk.com/f76/drbuzzs-pumpkin-ale-431233/#post5497820

6.8% ABV 6 SRM (way darker due to pumpkin) 10.50 LB Golden Light LME (Boil) 0.50 LB Carapils/Dextrin Malt (Mash) 0.25 LB Caramel 60L Malt (Mash) 0.25 LB Munich Malt (Mash) 0.25 LB Victory Malt (Mash) 0.25 LB Amber/Brown Malt (Mash) 0.25 LB Wheat Malt (Mash) 3.75 LB (60 oz)...

6.8% ABV 12 SRM 12.00 LB Premium 2-Row Pale Malt 2.00 LB Caramel Malt 10L 0.50 LB Carapils/Dextrin Malt 0.50 LB Munich Malt 0.50 LB Victory Malt 0.50 LB Amber Malt (or Brown Malt) 0.25 LB What Malt Mash at 155F for 60 minutes. Strike at 168F using 20L of water and sparge...

Ok awesome. I just don't want you to have it unnoticed. Your like me -> it must be shared :)