I'm looking for a gluten-free recipe for a nice, heavy, dark winter beer (probably a stout) that I intend to put roasted chestnuts in. Anyone got something good?
Every recipe for root beer I've ever seen says to bottle it pretty much immediately. This always results in some... vigorous... beverages. Should I let it sit in a fermenter for a couple weeks before I bottle it?
Hi all,
I'm looking into switching to electric brewing since I will not have access to a workable stove for a while. What should I be considering for converting my 10 gallon kettle to an electric system? What equipment will I need to buy? What kind of price tag will I be looking at?
Not nearly as gin-like as you'd think. It's extremely bright and floral.
I was planning on using a blend of Mangrove Jack's mead and cider yeasts, which I'll probably do next time. Shipping was taking too long so I ended up just using Lalvin 1118.
Just finished brewing an herbal cyser. Easily one of the most unique things I've ever tasted.
Here's the recipe:
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1 gal honey
6 gal apple juice
Added in secondary:
Juniper - 56g
Coriander - 14g
Lemon peel - 20g
Licorice - 14g
Sweet orange peel - 18g
Bitter orange peel - 10g...
According to my city's water report, this is roughly the water chemistry coming out of my tap:
Ca2+: 5.49
Mg2+: 1.09
SO42-: 9.2
Na+: 30.4
Cl-: 36.9
HCO3-: 40.7
I'm having a little trouble figuring out exactly what needs to be done to adjust this for an oatmeal stout. Can anyone give me a hand?
@muddy1015 and @cryptohomebrew: Couldn't resist having a sample after a weeks bottle conditioning.
I IPA'd it with citra and amarillo hops and fermented it with Mangrove Jack's M44. It's very tasty, pretty close to Green's IPA (slightly less flavorful, probably because my brew technique could...