I bottle carb and have had luck with adding beans to the bottle. Each bottle gets 1 bean, cracked in half.
I make sure to use the least oily bean I can find: went to a local coffee shop, explained what I was doing, and they were more than glad to root through all the coffee they had and get me...
I've used this malt for up to 55% of the grain bill. The result was a nice smokey beer that has received many compliments. Next time, I'll use it for 100% of the base malt (the recipe also contains munich, C80, and Black Patent for color).
I just did a wet hopped House Ale on Sunday, using my first year Cascades. I used the fresh hops for aroma only, in a ratio of 3:1 vs. what I had used in the past. I wanted to use a 5:1 ratio (based on the reading I had done on the topic) but was limited by my harvest.
Maris Otter is wonderful in SMaSH beers. I did a 4 beer series of MO SMaSH's with a different hop in each. They key to that was to keep the BU:GU the same for each.
Now to your recipe - with something so simple it's hard to go wrong. Just keep the BU:GU in a range you know you like, and you'll...
I BIAB for small stovetop batches (2.5 gal), but for larger (5 gal) batches, I do a combo outside on the burner. I have a 15 gal kettle and a 7.5 gal kettle. For 5 gal batches, I'll mash in the 15 (with the bag), sparge and then run off into the 7.5 gal. I can collect approx. 7 gallons without a...
I used WLP005 last year for a 11.5% English Barleywine. Pitched twice. This year, I'm doing an American Barleywine. I was planning to use WLP001, but now I'm thinking I may start with Wyeast 1728, and finish with WLP001.
Kicking an old thread - thanks for the recipe. Brewed this yesterday and I'm pretty excited about it. Brew day went well and I have 5 gallons 'no-chilling' in the basement. I'll pitch today with a mix of 1388 and harvested DT yeast. I've got starters of both ready to go! Cheers.