Recent content by ErikHoppy

Hey All, OP here. Gonna brew an updated recipe tomorrow... FERMENTABLES: 5 lb - Liquid Malt Extract - Light (50%) 1.5 lb - American - Chocolate (15%) 1 lb - American - Caramel / Crystal 60L (10%) 1 lb - American - Pale 2-Row (10%) 8 oz - American - Roasted Barley (5%) 8 oz - Flaked Oats (5%) 8...

Hello! I joined this forum over 2 years ago when I was first starting my home brew (and beer in general) adventures! Thought I'd reintroduce myself and see how this place is going. I've come a long way from 2 years ago. These days I work at Magic Hat Brewery in Burlington, VT. Not a...

Hey all! I've been away from this forum for a few years, amazed to see some people have tried my recipe! So it's great to here such positive reactions from folks! I currently work at Magic Hat and will surely attempt to persuade the head brewer to give this recipe a try on a small scale!

I've been away for a while, found a new brewing partner and we're looking to start brewing again on a regular basis. Here's a recipe we're creating, would love some comments and suggestions, since we've both been out of the game over a year and want to make sure we're not missing anything...

So, how long on average do you let your beer condition or age in the bottle before chilling and drinking?

Okay, so we gave it another 2 weeks and tried one warm today to see if it was worth chilling the batch. Most of the cider taste had gone, but it lingered a little. There was more carbonation, but the head was just like soda, only bubbles, no real head. I seem to recall that time in the fridge...

I tried 2 and they both tasted the same. I have a plastic bucket for fermenting, so I couldn't see if there were any signs of infection. I did try some warm when bottling and it tasted fine then. I'll give it another week or two and try, then see if it's a total lose or not! Any other ideas?

So I opened up my first brew. It was supposed to be an irish stout, but a few mistakes in the brewing process yielded more of a brown ale. Firstly, I didn't realize that steeping grains don't add fermentable sugars, and I also accidentally added an extra gallon of water. So it was a weak...

Bumping this with a follow up question. If I had used a base malt in my steeping process, would the enzymes in say, 2-row, helped to convert my other grains (choco and crystal) into fermentable sugars? I remember reading that certain grains have more or less of the enzyme that converts starch...

Thanks for the replies! I crushed the choco and crystal, but the flaked oats came next and I didn't have to crush those, so when I bagged my barley at the store, I totally forget to crush them. Ooops! So, that will probably account for the color. I will hav to properly measure my buckets...

I steeped the grains for 30 minutes at 155 degrees, but did not sparge at 170 like people suggest. My projected ABV was 6% so I intentionally didn't sparge in hopes that whatever extra sugars come out in sparging would be lost and my ABV would go down to 5-5.5%. However, now I'm looking at a...

Here's what Beer Calculus said... 67% 6 0 Light/Pale Malt Extract Syrup 36 5 11% 1 0 Caramel/Crystal Malt - 60L 34 60 11% 1 0 Chocolate Malt 34 475 6% 0 8 Flaked Oats 33 2 6% 0 8 Roasted Barley 25 300 Batch size: 5.0 gallons edit Original Gravity 1.060 (1.053...

Brewed for the first time today with my pops, his first time as well. Tried for a modified Irish Car Bomb Stout. 6# Light LME 1# Choco Malt 1# Crystal 60 8oz Flaked Oats 8oz Roasted Barley 1oz Fuggles @60min. Nottingham Yeast We steeped the grains at 155 degrees for 30...

I'm in the middle of my first brew, just wondering if my Chocolate Malt will be bad for my dogs? I know real chocolate is, so it's just a concern of mine.

5# Lite/Pale LME 1# Chocolate Malt 1# Crystal 60 8oz Flaked Oats 8oz Roasted Barley 1oz Fuggles Pellets (60min) Nottingham Yeast Steep the grains in 3 gallons water at 155 degrees for 30 minutes. Use cheese cloth or steeping bag. Remove grains and add LME and Fuggles hops. Return...