Recent content by KonservativeJay

I am brewing a SMaSH ish beer right now (some homemade invert #2), MO an EKG hops. Tomorrow I am brewing a stout and an attempt at an amber

Speaking of dry (I know, not what you meant) what would be a good dry yeast for a 12% barley wine?

Did they change the name of the beer to “Thrush Stout”? (Best of the alternative options)

I have one recipe that I plan on brewing every year for my younger brother that I call “pig beer”. It is an all smoked malt beer that started from a drunken text conversation with him about some of my very first homebrew that I gave him for Christmas last year. The inspiration came from emojis...

A very prudent answer

Time for a preliminary update as I have now bottled the two beers. Both ended up at 1.008 and I am priming them to 2.5 volumes. I collected 63 bottles of the long boil and 60 2/3 bottles of the regular boil. Observations so far are based on the last bottle from each batch so clarity issues are...

So I have decided to play with this idea. Today I brewed two batches of beer with 12lbs of Maris Otter and 1/2oz of magnum hops. For the first one I boiled for three hours and then added 3 more gallons of water and the hops then boiled for one more hour. For the second one I boiled for the usual...

In bottles I have a pumpkin beer (about a case left) a few bottles of an Amber ale (meh) a Centennial ipa clone (ish) and youpers oatmeal stout. The last two are just now ready to start drinking. Up next I have plans for a trial for making an Amber ale that will (eventually) be amazing, and a...

I have a ratcheting pulley that I use to lift the bag and let it hang over the pot. I just let it hang there for about40 minuets then take it down

Thank you both for the answers, they are very helpful. Now I wonder if I were to boil with less water if that would increase the color change? Let’s say instead of adding the extra boil off watery the beginning (~1.5 gallons/hour for me) I added it closer to the end or when it is time to add...

I am curious how much more color you would get in a beer if you boiled it for 2 hours (3? 4?)? Let’s say something simple like 12lbs of Maris Otter for a five gallon batch. Anyone have any insight on this?

Or are you? I myself am starting to wish my children did less for brewing purposes! Sadly I could never encourage such behavior [emoji17] lol My children are in 9th and 7th grade and I only recently started brewing (last winter in fact) so I am still trying to get it all figured out myself.

I do not know much about saison and nothing about pawpaw but I have seen a thread on here about a banana beer that used 5 lbs of banana “mushed” up, frozen, then soaked in 8ozs of rum. That was added to a secondary and it sounds like they got very good banana flavor from that. Something similar...

Give me source on this “prohibition style beer” you are so happy to downgrade homebrew to. Sources on ale requiring a decotion mash would be nice as well. And why not tell us what you think “highly modified malt” is?

I am brewing this right as the fourth brew on my new BIAB setup. This is my first time brewing a stout and I am rather excited for it [emoji2]. Sadly I just realized that I forgot the 2ozs of chocolate [emoji53]. Oh well, it should still be good [emoji482]