Recent content by Amanofbeer

How much does the timing of the sugar addition affect attenuation and why? Belgian candi sugar is just invert sugar, right? I plan to do this one again soon. my first attempt which was about 9 months ago went ok but i got some serious bubble gum esters...any clue why? Also, as it aged,it...

Has anyone had an opportunity to do the clone of Ommegang bpa? Something similar? Are regular fuggles a decent enough substitute for this variety?

So I've tried my aforementioned recipe, and here's the scoop: I used malted wheat, which was not right. I believe it is important to use unmalted wheat, and I've heard you can even just use white flour? Let me know about that one. Mine lacked the sweet lightness and pop, or zing that B...

I have been doing this on a few of my beers, one being an IPA, and the result was a huge oak flavor, more tannins and less smooth flavors. I did not steam mine chips, but I figured the bourbon would disinfect them significantly. I had no idea that the oak for barrels could be aged in so many...

My dad has a wood shop, in which fresh oak is aplenty....must I really buy wood chips from the store, or can fresh oak chips be charred appropriately over a bbq, or broiler...toaster oven...then bourbon-ated? how does one put fresh oak to use?

I think there is certainly a fair bit of overlap, and overall, I agree with what has been said. One obvious possible difference IMO is the yeast. What we know as an IPA in this day and age is different from what it used to be. The beer was being shipped from England to India, and I would...

Any news on that clone attempt? Just at a glance I thought the 20 minute addition of Simcoe might go against the notion of a less piney flavor, but that opinion is for the most part based on my experience with an single hop ipa made with simcoe...super piney...not sure which addition timings in...

Yes, I have had good luck with that too. I should probably have oxidized the starter a bit more vigorously though.

My first response was supposed to be in reference to your response...just so you get notified.

Would you boil that first? I always tell myself to do so, but in such cases as bottling tabs, where it defeats the purpose to boil them, as well as things that don't say to add to the boil, I always wonder.

I'd love to hear a vote for people who say pitch now, or wait to pitch. Let me clarify. It's going now. Actually, I checked the size of my starter, and I thought it was a gallon pot I had used, but it is apparently 6 quarts, so it was really closer to a gallon at 1.050, though there is still...

Hey guys, just wondering how long I should expect a barley wine to start fermenting...with a 2 liter starter og at 1.050 36 hours in advance, I thought this would have been a quicker start. This vial is newish, but it was exposed to heat in the 80s at times for 5 straight days, so I'm slightly...

WHAT!?!? You dumped it?! I'm sorry to be so reactive, but I cry every time I pass this bottle in the store and realize I cannot afford it. I had it once on tap, and my mind was blown. The one thing, is that it almost doesn't matter what style it is...other than ridiculously strong...I doubt...

Can anyone give me some input on how different kinds of molasses affect a beer? I know how molasses is procurred at a somewhat basic level...but my inspiration to use this inegredient actually comes from a bread recipe that my mom always makes; Molasses Oatmeal bread: a sliced brown loaf that...

I seem to remember these barley wines, or whatever you would call them, by Lagunitas as having that super early hop addition backbone, but with a malt character that blows your mind. How was the attenuation on this? I would guess that the WLP007 might have worked better, since it goes higher...