Recent content by GCGBrewing

I am somewhat locked in on using Weyermann since I have so much of it on hand. I won an auction of some grain from a brewery that went out of business, so I have 3 sacks of Weyermann Pilsner on hand. (Along with several sacks of Pale and Wheat Malt, too). As far as the hops go, I've never...

I actually didn't remember the blue bird, but apparently it is! Our Products Overall, I don't really like domestic macros, but this beer I could drink cases of. Could just be my bias against BMC to be honest.

Thanks! Looking again, they only have it listed as an aroma hop in BeerSmith, though a quick google search shows it to be dual purpose, as you said. I'll adjust the recipe to have them added at 20 min.

A little over 2 years ago, I wrote an email to the Licher Brewery to try to get their input on brewing a Pils similar to Licher Pils. For anyone who has been stationed in Germany, or just visited you might have had this tasty beer! This is the response I got from them: "thank you for your...

Funny enough, I got to the brew store and realized I had spent all my time looking at the ingredients (grains) to add, but hadn't looked at the yeasts. I literally looked at one of those posters with all the yeasts on it at the brew store and just picked one from the brief descriptions...

The only I found with the Maris Otter was that one that I posted. I did come across a recipe that essentially the same, but the post was by the same guy. He only had 1lb of sugar in it though, the dark candi sugar. I did end up buying 8lbs of Belgian Pils, though I originally thought I'd use...

Thank you! I'll take a look at it.

I've been doing some research on brewing a Dubbel, but seem to have found conflicting information. I see in some places brewers suggesting to keep the malt bill simple while this one Make Your Best Belgian Dubbel seems to want to throw in half a dozen malts, including 5lbs of Maris Otter...

The wine kit I made a Cabernet Sauvignon from had me put it in a carboy after fermentation for only 3 weeks. I haven't bottled it yet, but sounds like from your advice above I should just leave it in the carboy for quite a bit longer?

I am in the process of using my 14g conical for fermenting a Viognier from fresh grapes. I say go for it!

One of the last pints left before my keg blows! Thanks again Denny, a quite tasty IPA!

Work has gotten in the way, and I still haven't been able to brew my 2nd batch of this. Hoping to get it brewed tomorrow morning, leave it in primary for 5 days at 63ish, and then bump it up to 70 for 2-3 days. Assuming its done fermenting at that point, I'll cold crash on the 29th, transfer to...

Thanks Denny! I'm going to bump it up to 4.5lbs which would put it at about 27%, and remove the Flaked Rye. I had read that the Flaked Rye had less of a pronounced flavor than the Rye Malt, so my thinking was I could use that to bump up the percentage without adding as much flavor (as an...

Hi Denny! I've been a follower of yours for many years back to HBD on the old servers. I just recently brewed up a slight variation of your recipe for a competition that required the recipe be 20-50% rye. Entries are due in on 8/12, so I am thinking of brewing it a 2nd time. The first time I...

I was listening to a Brulosophy podcast earlier today that talked about the fermented wort on top of a starter. They tested a beer with a starter that was decanted, and another where the fermented "beer" was added in with the yeast. Bottom line was, there was no noticeable difference between...