I am trying to come up with an old ale that has a bunch of spruce tips in it that I plan on brewing next week. I plan on aging it tell next Christmas. Here is what I have so far for a 10 gallon batch...
3 hour boil... Wanting a huge beer
20# marris otter
9# biscuit
3# crystal 40
2# crystal 80...
I just got a 15 gal carboy for liquid malt extract and I plan on using it as a fermenter. I'm doing a Hefeweizen tonight and I was wondering if it would be beneficial to have it ferment on its side so there is more surface area for the yeast to grow, almost like an open fermentation by leaving...
Anyone know of a home brew competition coming up? I really want to get some honest feedback on my beers. I love that my beer nerd friends like it, but none of them are judges that can identify off flavors and give me advice to step up my game. I'd even be up for a bottle swap or four for some...