Search results

Brewing this one today!

Odells had a double pilsner this past summer that was pretty delicious. Not sure if it was a seasonal though.

Sounds to me like you are looking for a distinct "German" or "Pilsner" flavor rather than a lager flavor. So I would just recommend brewing a classic pilsner or a helles.

Mine turned out pretty great, but definitely a spice bomb. I used a total of ~3oz herbs, and it is freakin' tough to drink more than one glass. But it really is a fantastic beer, I'm just having trouble killing the keg! I will for sure be making the published recipe for comparison. Oh, and...

Thanks for the feedback. I think cream ale is the way to go on this one. That way there are not too many competing flavors. And I really like the idea of using the chips as part of the corn bill. In the mash tun it is! Revvy made a great point about the grain bed filter. Cheers!

Haha, I figured this was one of the less-crazy ideas to be posted to this forum! Yes, the thought of basically watered down doritos sounds gross to me too. But I think this could be done :)

I'll tell that to SWMBO. Good enough for me. BTW, I went to college in Fort Collins, miss the hell out of it.

Recent topics have included wet-cob ale and meat beer. It got me thinking, SWMBO posed a challenge to me recently: make a Doritos beer. I'm all for it, I'll try anything as a 2.5 gallon batch, and I love Doritos and beer. I haven't found much on using chips in beer, so here are my preliminary...

Alright, beer is kegged (Saison du Buff clone, btw) and in the keezer, chilling down to 35. I'll put the gas on tomorrow and let it sit for a couple days. I want to get it to ~3 to 3.5 vol. CO2. So, using the handy force-carb chart linked above, I'll set it at either 15 or 20 psi. 15 seems...

So I should cool the beer for a day before I hook up the CO2. Thanks for the quick reply!

I am going to force carbonate. If I plan to force carb at ~20 psi for a couple days, does it matter if the beer is room temp during carbonation? I know if you are doing the "shaking" force carb method you want to chill the beer to 35-40 deg., but if I am going to let it sit on 20 psi gas for 2...

subscribed

No worries, I'm pretty relaxed about the whole thing, just really inquisitive! I mean, look how much I've learned this morning! Green apple smell comes from acetaldehyde, the yeast will clean it up and convert it into ethanol, I likely did not over-pitch, the origin of "green" beer, starters...

Thanks. I just did some reading on acetaldehyde, including some Revvy posts, sounds like that's what I have (still learning a lot!). So I think I may have overpitched. I also read that if you over pitch 3068 you can lose all banana esters, which may be why the acetaldehyde is so...

Hi all, I brewed a weizenbock yesterday, pitched with Wyeast weihenstephan 3068. I checked on it this morning and fermentation took off with a bang; very active indeed! When I opened the keezer, it smells extremely strongly of green apples. It is so pungent, if I put my head close to the...

I don't mind sharing some homebrew, but I usually politely suggest that people bring a six-pack to share if I'm having a gathering. Then I really don't mind sharing some homebrew since my friends usually bring some pretty good beer :)

I would encourage you to check out the Saison du Buff, but it was a limited release, so if you are really curious I guess you will have to brew it! The DFH release of this beer was the mildest on the spices, very nicely balanced with the rye and citra and amarillo hops; really it just tasted...

It's not really a saison if it's not brewed with a saison or farmhouse yeast. DFH-Stone_Victory did a great Saison with parsley, sage, rosemary and thyme, so I wouldn't go as far as saying it's a terrible idea. I literally just brewed a clone of this (Saison du Buff) yesterday.

I'm brewing this today, I'll let ya'all know how it turns out in about a month!

Tried to find it in western Mass today, no luck! I may have to drive down to Springfield to Table and Vine. Dang, if I can find this it sounds like a fun night in the making!