Search results

I had this beer a while back at Birreria. It was somewhat simple and subtle with just a hint of thyme on the nose and not much flavor. I doubt I'll be able to find a "clone" recipe for this beer without contacting the brewmaster there, so I figured I'd try to construct my own recipe for a Thyme...

I've been trying to understand this for a while now, and I still don't get it. Why does the BJCP guideline for Belgian Dubbel (18B) list the SRM as 10-17? In practice, it seems to me that most Dubbels I've tasted appear to have an SRM that's easily in the 20's, often closer to 30 or darker...

I want to try some scaled-down all grain batches with my current equipment that I've been using for extract +steeping grains. Thinking BIAB, start with something very simple, like a SMaSH, or maybe Edwort's Haus Pale Ale just so I can get the feel for the process. My question is what's the...

Still trying to work out the details for this Ommegang Witte clone. This is my first partial mash, so any suggestions for improvement would be appreciated. Thanks guys and gals. Ommegawd Wit (Partial Mash) Batch size: 5 gallons Target OG: 1.048 Target FG: 1.012 12.6 IBU 3.59 SRM Boil time: 60...

Recently noticed a recipe from a cookbook for bagels that calls for one Tablespoon of "barley malt syrup" and mentioned that it's a hard ingredient to find. Not fer folks like us! So before I dumped all my extract in the brew kettle this weekend, I saved the extra tablespoon. (It occurred...

Does anyone have experience with using different yeasts and or sugars for multiple stages of fermentation before bottle conditioning? What styles of beer could this process be appropriate for? Curious to hear about successes or even failures in this area.

Hey from upstate NY, haven't brewed in a long time, looking to get back into it soon. I've only brewed a handful of times but had fun with it. My most rewarding beer was a partial mash Nut Brown out of that one book. You know the one I mean. Any suggestions on a style to try to...

This is one of the best beers I've had...ever...in the world. The world. You have to be tolerant enough of the very forward sweetness of this beer to be able to appreciate all the other complexity in, around, and behind it. Can't get it near me as far as I know (believe me, I've looked)...

About to brew based on a recipe from Charlie Papazian's book The New Complete Joy of Home Brewing: for 5 gallons: 6.6 lbs. Munton's plain Dark LME 1/2 lb. crystal 1/4 lb. black 1/4 lb. chocolate (added by suggestion from LHBS) 2 oz. Fuggles (bittering) 1/2 oz. Fuggles (aroma) 1 tsp...

EDIT: SORRY I THINK I POSTED THIS IN THE WRONG SECTION. JUST IGNORE ME. I AM AN IDIOT. Hello all, I just tasted my first bottle brewed from Muntons Gold Old English Bitter kit last night. I waited only 10 days from bottling to try the first beer. It is pretty intense bitter flavor with a...