Recent content by HoosteezMorgan

It was supposed to be Like a hybrid amerian porter american special bitter with rye notes i chose saaz becayse i was hoping to help the spiciness of te rye shine through

For the guy that asked the mash was 60 minutes starting with 178 degree water making mash temps 152 the boil was 70 minutes it was a rather low boil it is a bit hoppier than bud and has a better body but i think its the saaz hops that have it tasting like budweiser im hoping time will help and...

Hi guys im not new to brewing but new to bottling anyways i made an ale with us05 1 lb rye 10 lb american pale 1 lb carmel mlt and 22 oz pearl barley a 70 minute boil bravo at 70 .5 bravo at 44 .5 saaz at 35 .5 saaz at 28 .5 saaz at 15 .5 saaz at 10 .2 saaz and end .3 it turned out potent only...

Well I have a couple rhizomes planted this year but I'm thinking if they happen to come to seed or if I find antpy seeds in any packages or anyone just wants to send off a bunch of random seeds I will go around planting hops all around town (open properties, friends properties, family members...

Actually apples are sugars and starches and contain amylase in them as well that is why as Apple's get riper they get sweeter until they start rotting from sugars being fermented by wild yeast

Grapefruit kumquat and lemons all go well with basil and rosemary which could to a point help with ipa gap

I'm hoping new belgium fat tire brown ale really is bottle conditioned or I just wasted a third of a bottle and some wort trying to make a starter from it

What if I decided to brew up 2 gallons of a coriander,grapefruit peel,rosemary,clove, and juniper berry infused wort poured it on top of 2 and a half gallons of Apple juice and inoculated it with a 2 litre full of mead with the yeast cake(its a cheap secondary fermenter ) would it still fall in...

I got an idea I need people to chime in on this one I have several ideas about it , it will be something weird but hopefully delicious. I am thinking as far as my wort goes I have a pound of malted wheat flour and a pound of sprouted red rice ,10 lb of pearl barley some of which I have roasted...

Well I will admit I do know how to use punctuation but am lazy in that department, any how the mash length as noted in my description of my proposed experiment is actually 2 hrs and twenty minutes , the apples and the wild rice both are to import unique flavoring and additional starches and...

Okay apples malt barley and unmalted barley maybe even skip the malted barley because apples have amylase enzymes and apples when freshly ripened are primarily start and sugars so you'd get starches and sugars and more of an apple pie like flavor due to the mashing in and then boiling I am...

Is it possible to get your diastolic power from non malt products such as honey or apples which do contain amylase enzymes but I don't know how to figure up the math on such products .

Would work with beer or mead as well right?

What if I put several pounds of pedaled barley maybe a pound of unmalted wheat with about 8 or 9 apples with seeds and stems removed thrown in brew in a bag bag mash her at 144 for half an hour 152 for about 2 hours then sparge the bag good boil down the "Apple wort " to a gallon add a few grams...

For a big starter in my experience that is my typical method , I'm thinking of using a couple of the cases from Sam's club of 16 oz coke bottles to bottle up my mead ,braggot , and stout that I'm currently aging all of them at the same time