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I'm thinking a couple pounds of munich, some dark (ca 90L) crystal and maybe some melanoiden in addition to a very small (.5 oz) amount of roasted barley. And a fairly low BU/GU ratio--maybe something like 1.050 with 20 IBUs. Any comments? Anyone tried to achieve something like this? (edit...

Travel, coaching soccer, work...just all got in the way. Luckily I had a good stack of HB built up but I suspect it'll be gone by the time the robust porter I brewed yesterday is ready to go. Nice to be back on the brewing wagon.

I did a couple Belgians a while back using Briess undermodified Pilsner and had some efficiency problems that I attribute to mash Ph issues. But the last couple batches have been those utterly uneventful type: where everything goes totally smoothly, there's nothing to stress over, you nail...

Bells Oberon Clone -------------------------------------------------------------------------------- Recipe Type: All Grain Yeast: Safale 05 (formerly US56) Batch Size (Gallons): 6 Original Gravity: 1.52 Final Gravity: 1.010? IBU: 17 Boiling Time (Minutes): 45 Color: 5 SRM Primary...

Hit gravity (actually a few points over)...everything going smoothly (am about to chill)...had a couple homebrews...SWMBO is planting flowers--life is good!

The boil is going nicely, I hit my gravity and volume dead on, and I'd really like to open the first bottle of my tripel while I brew. But it's 10:30 am. My wife is coming home for lunch, and she'll definitely think I have issues if she smells beer on my breath (and she *always* smells beer...

Woot! (woot! - repeated for post length)

I enjoy beer more on its own, in most cases, than with food. (Actually, I have similar feelings about wine. I mean, wine has more of an obvious affinity for food IMHO, but if I really want to concentrate on and enjoy the drink, I prefer to just drink it.) But one exception is stout.Hearty food...

It aired again last night on the Food Network... 1. He sanitized with bleach, but I don't remember him rinsing. (Could have been while I was letting the dog out or something.) Did he go no-rinse? 2. He used bottled water. I wish he had been a little clearer that the vast majority could...

I found myslef at a bar without a great beer selection last night. I was hoping they'd have New Belgium Bier de MArs (which was their spring seasonal last year). No such luck--the only interesting sounding thing on tap was Boulevard Lunar. Now, Boulevard = meh in my experience. Not bad, but...

Tess and Mark Samskjefcnksjdhfgkvbnjsdhfsky, in Clone Brews, recommend "adding an additional dose of yeast 3-4 days before bottling" high-gravity beers that have been in extended secondary. Has anyone done this? I just racked my tripel, and I have plenty of harvested yeast. I'm not exactly sure...

KUDOS to the folks who have been working on it: it's become quite a comprehensive resource.

I assume that the mash pH lowering effect of very light crystal or cara-pils will be less than that of darker crystal malts--is that right?

This was my first rye beer--it's an adaptation of my Columbus APA with more/darker crystal and flaked+malted rye. I just tasted the first one last night--it's going to be a winner. It's a deep copper color with a spicy/complex flavor--the malty components really come through with the IBUs a...

I like the Baron's suggestion in another thread of using acidulated malt to lower the pH for brewing pilsners, siasons, tripels, etc, where the addition of mineral salts to lower pH might be less desirable. Anyone know how much? Northern Brewer says to use it as 1 -10% of the grist, but no...

My tap water is perfectly fine for most of the beers I brew: the only time I really *need* to do any modification is for base-malt-only light colored beers and for very dark beers. Since I usually don't need to fiddle much with pH, I'm thinking it might be convenient to just use buffer 5.2 on...

My last two batches (a saison and a tripel) have had terrible efficiency (around 60% or less). The only thing they have in common that's different from my usual procedure is that both used Briess under-modified pilsner as the base malt. I get my grains pre-crushed from Austin Homebrew--the...

I'm particularly proud of this cheap fix. I've had some trouble with the SS brain inside my keggle. If it's too short, it tends to clog with hops. But if it's too long, it tends to flop around, get tangled up in the wort chiller and or hops bags (if I use them), and more importantly, if it...

This old freezer actually works, but I'm only using it for a fermenting chest. It's a 120V inline thermostat (lower right) and a 15w bulb. Easily holds the chest at up to 15 degrees above ambient temp in my basement. BTW, there are occaisionally questions about rigging a blowoff tube w/...