Sorry, I guess I hijacked you a bit. That wasn't my intention when I started typing... Back on the subject of pineapple... Citrus fruit can be difficult to work with because the citric acid naturally staves off yeast production. However, over time, enough yeast that are tolerant to the citric...
I have completely given up on fruited beers and ciders. Once the yeast gobbles up those sugars, everything tastes completely different. Even with a cold crash, I've been unable to remove enough yeast to preserve any backsweetening.
For you intrepid brewers that are still up for it though...
I've got several friends that are interested in learning about brewing and beer. At the same time, I'd like to expand my knowledge as it pertains to hops. I was thinking that I might be able to pull off something that worked for everyone. Please chime in if you think I can simplify or improve...
Sin City Brewing (maybe Brewery) is in town somewhere, but I'm not sure where. They have a bar at the flamingo. Met the owner/brewer there one day last year while I was out there. None of the beers made my personal top 10 list, but that's just personal preference. They were all good quality...
for those that were asking about how long to oak. I used medium-heavy French cubes. 1 oz to 3.5 gallons. for 1 week. They had soaked in port for 3 days. It was perfect.
Adirondack, this is what I use for a 6 gallon batch. I lose about 1/2 gallon during transfers, etc. This leaves me 5 gallon for my keg and I bottle 3 22oz bottles that I can store and age off of each batch to enjoy much later down the road.
hop bill ounces minutes
magnum...
That sounds like some bad news, Roadie. Assuming your first starter was big enough, there's a good chance you didn't get enough oxygen into the wort. You'll see a few pages back that I was having trouble bottle carbing. I tracked it down to a wort oxygenation problem. This beer is sooo big...
I can't seem to track down the edit button so here's a repost with correction. I reported my oak improperly. Original post was double (wrong recipe notes)
Haven't had the clown shoes RIS, but they have a chocolate stout and a Pecan porter that are both very good. Some people buy beers with goofy names because it grabs their eye. Others avoid the goofy names because they assume the name is there because the beer sucks. Clown Shoes definitely...
Without the oak and port, it probably compares most closely to the Stone RIS and Foothills Breakfast Stout. A little more complex in flavor than both though. Adding the oak and port takes it to a whole new level though.
I've done 4 batches of this so far. Each batch was bottle carbed with 1 tsp table sugar per 22 bottle. It was added directly to the bottle because I didn't want to introduce any more oxygen than necessary. I fully intend for some of these to be shelved for a long time. Here's my accounts of...
I've racked onto old yeast cakes before, but usually it's been a new big beer onto an old 4%-5% yeast cake. This time, the 10% beer sat on the cake for 3 weeks and I racked a new 10% beer onto it.
I recently brewed a Russian Imperial Stout. I liked the taste of the gravity sample so much that I decided I needed to do it again.
So, after the first one had been sitting in the fermenter for 3 weeks, I bottled it in 22 oz bottles to age and condition until this fall.
I brewed up...
I'm going to punish myself this weekend by doing two batches. One 6 gallon straight off the OP. The second one I'm going to go chocolate with. Never used chocolate before, but from what I've read, cocoa powder in the boil for flavor and nibs for aroma.
Would 1 Tbls/gal be appropriate for...