Recent content by grant-robison

Part II got bottled 10/8. We let it sit in a secondary for a couple of weeks to cool down a smidge. Isnt carbonated yet however it is delicious from the one we popped last night.

Part 1

Yeah I thought the flowers looked funny... At first i thought they were just immature cones of H.lupulus, but now i suspect that they are indeed H. japonicus.

I'm finally brewing this tomorrow!!! I found the recipe and printed it off again, and noticed that it's not 1/4lb (4oz) of Licorice root, it's 1/4oz. So... heres how it's gonna go down: I'm brewing 3gallons (half of the recipe). I'm mashing 5.5lbs Maris Otter Making "Colour" in the boil kettle...

Even here in Oklahoma, where as far as i know no one has ever in their craziest dreams thought of producing hops. I'm a student at the University of Tulsa and I checked in the Herbarium to see if there were any collections and sure enough there were. It took me about an hour before i found this...

theres always the Brew It All strategy: 2.20 lb Light Dry Extract (8.0 SRM) Dry Extract 28.9 % 1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 13.2 % 2.20 lb Munich Malt - 10L (10.0 SRM) Grain 28.9 % 2.20 lb Munich Malt - 20L (20.0 SRM) Grain 28.9 % Beer Profile Estimated Original Gravity...

Read about the belgian elsewhere, its not going to finish fermenting unless it sits at about 85-90 for another couple weeks.

More pics

pics from the brew

I work as a server with a ton of nerds. We all love beer, we all love making our own consumables and the four of us have been wanting to start a brew-group. I am the only one in the group with any experience brewing and i've done about 7 brews previously. So monday we decided to do it. We...

Hey all, I've had plenty of experience brewing, but this will be my first attempt at mead. My buddy is a beekeeper and in his ways, has come upon a wild hive that is in a tree that was knocked down by a windstorm here (Tulsa) recently. I know that honeys all taste different, and that they can...

It turned out very good, i think there were some touches of lacto, but if the bottles were settled and i was sure not to pour out any sediment then the beer was delicious. The only thing was it is not as aroma-hoppy as the caldera amber and also not as sweet. My hop schedule was: Hop...

I'm brewing this today with 1.25# 60L and .5# 40L, using pils LME as the base and my LHBS didn't have galena so subbing chinook. SAF US-05 i'll be sure to tell you how it was!

I brewed an adapted version of this recipe And over the month or so that it conditioned, it developed into one of my favorite porters. The peated malt adds tremendous and unique depth. As well I used caramel120 and the combination was great. Good recipe!

i'm drinking this beer right now. munich is a wonderful addition, Dry hopped 7 days with a whole ounce of cascade. This brew is mindblowing, perfect balance. All my friends think i'm a virtuoso. Good recipe BM, like all of yours.