Recent content by heathcom

I have scoured the internet for a recipe for one of my favorite beers, Dream machine by magic hat. It's an Amber style lager IPA. For me it doesn't fit the IPA mold as it has a fairly strong malty thick body and hop is kinda low profile. What I did find from magic hats website is the base...

I'm planning a 1/2bbl system in the near future. Would be bigger but space is something I have little of. I've read some information about converting kegs for the HLT, MT and BK but the grain bed can be pretty packed when maximizing the batch. Regular kettles I believe are wider. Kegs are...

I'm adding apricot to a not quite pale before bottling. Question is, on the can shows 3 grams of sugar and 3.5 servings per can. I'm guessing if the corn sugar ratio for carbing isn't right I could end up with bombs. Is this type of sugar and that amount a problem?

I made a cuke beer this summer, I also used fresh picked cukes. I found that over time the cukiness would start turning bad like a cuke does when left out in the open. The first few days tasted great with a nice sharp crisp hint of cuke. Maybe cuke extract would work better as organic vegies...

I got it in seed form from my local health food store, natural living center. Was a few bucks an ounce

Its such a strong spice, I dont suspect it would fade much. Mine was gone in two weeks ;)

Right, but again, depends on how strong you want the maple flavor. I thought half teaspoon per gallon would give a hint of maple but was more like drinking carbonated maple syrup without the sweetness o.0

This is a good guess. since the spice/seeds were so potent, I didnt crush them. Tossed about half a teaspoon for a gallon in a brown ale at 15 mins left in the boil. Came out good and really pronounced maple flavor. I suppose it really depends on how much flavor you want. When you smell it...

I made a brew this year with fenugreek. Definate maple flavor. It is a potent spice so use it very sparingly.

Ive read somewhere, I think for a smores brew, adding some graham crackers in the mash might help with that "pie" flavor and thicker mouth feel. I would avoid the cinnamon drenched crackers if possible.

Truly a mystery. I had another brew that was like popping a shaken champagne bottle. I put 2 cups of arizona iced tea mix in the fermenter after a pilsner grain mash. That I could understand with all the sugar but most fermented out. This, just one for the books never to do again.

Its the only thing I can attribute to the high carbonation. Its called homebrew cola soda pop base from rainbow flavors inc. It was a simple irish stout recipe. For the first 2 to 3 weeks there was almost zero carbonation. The taste was pretty awful, very yeasty. Something about the cola that...

I threw the lot out in the yard. Have to get my helmet, glasses, leather jacket and gloves before I attempt opening them. Frickin scary. Dont know how I managed to escape all that flying glass.

Sitting at the kitchen table and behind me an explosion goes off like a shotgun. Scared the living bejeesus out of me. Found glass imbedded in the ceiling. I put cola extract in one of the brews at the bottling stage, apparantly thats a no no.

I get your point. Atleast I will have fun and get some professional feedback. Theres still a month to go so maybe I will modify the recipe a tad to boost the color more towards an amber. Its all for the love of beer