Recent content by philnick

I've noticed a proliferation of "session" IPAs popping up recently. I've like a lot of them and am trying to figure out what characterizes them besides the obvious (alcohol content). Are they simply extra hopped pale ales? Dry hopped pales? I'm thinking about taking a pale ale recipe I...

I'm getting ready to move the beer to secondary and onto the coconut flakes. I'm only going with about 8 oz of toasted flakes this go around. Don't want to have too much... I like the idea of using coconut water in the boil. Will have to make a note of that for next time!

So many to choose from. It's already been mentioned but it bears repeating: Cascade Barrel House is not to be missed and their large selection of sours is a good change of pace from the majority of the other breweries.

I'm doing a coconut cream ale and am wondering about timing on adding lactose as well. Leaning towards adding it at the end of the boil but not sure.

After reading a bit more I think I am going to: 1. Toast the flakes and put them in a paper bag to dry them out and extract as much of the oils as I can 2. Add the flakes to secondary and leave them for 2 weeks

Hey all, Had an excellent coconut cream ale at a recent beer fest in Seattle. I have a great cream ale recipe and was thinking about adding coconut flakes to re-create this beer. A couple of questions: 1. I've seen coconut porter recipes call for toasted flakes. My initial reaction is to...

Sorry, what's LHBS?

Yeah, seems like there are varying opinions out there. I don't mill my oats either. Simpson's lists the product as a "Huskless oat crystal malt." So, this makes me wonder...

Should they be milled? I was going to use them in-place of of a rolled or flaked oat in a stout recipe so was did not put them through the mill. I was also thinking about toasting them in the oven. Thoughts?