Recent content by cam5fc

And an additional question from me... is there an equivalent dry yeast to this, like Nottingham or something else? I'm only making at gallon brew of a beer that my wife likes, and I'd prefer not to use an entire package of this yeast on it. It's either that or split it between two gallons and...

My beloved was excited to know my next brew was a small batch clone of her favorite beer - Easy Street Wheat. Must say I enjoyed her reaction more so when I told her she was brewing it with me.

I took advantage of that deal too. Mine are Caribou Slobber, Black IPA and Cream ale. I'll probably do those I that order, with my brother helping me on the slobber brew.

So I finally bottled my Reaper pepper beer... had 5 gallons of a rye amber ale, 1 gallon of it got a full pepper, another gallon got a 1/2 a pepper. Beer has some pretty good flavor being flat, so I'm looking forward to the carbonation. But man o'live, that full reaper spice hits very...

Great information. I'll probably use 2 separate gallons then, one with a half and one with a whole. Future beers will depend on this research!!! :cross: Nice! You may need some to be able to melt your way back to your car sometime soon! :cool:

Yes, it is. 2.2M SHU, which is over double the power of the ghost pepper 1.04M SHU. Good point. Difference in the SHU will be a good test, I think, and also, seeing what the difference between secondary addition and boil addition bring out. Would I be right in thinking that a boil addition...

I have a rye amber ale in fermentation now. Which leads me to a question - I have come across, unexpectedly, a package of Carolina Reaper hot peppers. I do not want to add them to the entire 5 gallon batch, but I do want to test the potency of this pepper... so I am going to rack a gallon into...

You had me at beer

Lingo check here - what is SWMBO?

So when you're dry hopping, do you need to sanitize the hops somehow or are you just relying on the present alcohol to take care of that?

There are some good, descriptive YouTube videos out there that I saw a while back that show the varying methods.

Wow! Lots of good thoughts to consider! Thanks for all the contributions.

My next brew session is going to be an oaked IPA. For a 5 gal batch, how much oak chips should I use (I was going to soak them n vodka or bourbon - still deciding)? Also, how long should I keep them in the secondary fermentation? I want enough oak presence to taste, but not over power the...

Just brewed a rye amber ale for my first AG session. Looks wonderful, and looking forward to drinking it when its done. Next one? An Oakened Simcoe IPA. Why? Well, just because. And also, I've never brewed an IPA before so this will be fun.

Only a gallon, but you might be able to get a pretty decent yeast wash out of that, if that's your thing.