Recent content by mgc

Going to try the PM version of this tonight, only I have some amarillo to use up so I will probably sub it for the centennial (which is hard to find around here these days). Will post results when its done.

I'm a mead maker that has gotten into beer. I don't think there is any risk to my racking style. It's the keg I am unfamiliar with. I was just worried that A) I have messed up the beer or B) that the sediment will mess up the pouring from the tap.

Its more of a matter of taste. No I didn't cold crash (my carboy does not fit in my keg fridge). The last few brews I just racked and racked and racked till clear, but I didn't want to do that with the dry hop this time (something I will note for the future). I used Wyeast 1056 (two smack...

I am fairly new at brewing and have a question for the more experienced folk. How long did people leave it in primary, secondary? I left mine in primary for 15 days, secondary for 7 (dry hopping). Racked it one more time and left it for 48 hours, then put it in my keg. I find it did not...

Yes please.

Great first on the fly recipe. I agree with all the comments, the cinnamon might be powerful by the end. I would also echo fatblokes comment on extra honey. 1.080 will ferment really dry. You can use this link to determine how much extra honey to add to get the ABV you want...

Good advice. I make a juniper gravy for my venison from eastern red cedar (Don't confuse the name, its a true juniper: Juniperius Virginiana). While it does taste piny, I would say that verity (at least) is very distinct from pine. Then again, I study trees for a living, so I might be more...

Took another taste of this one. Wow... its coming along nicely. It is still really jet fueled, gotta be super high ABV (although my gravity readings are a mess for this one so I can't be sure). There is still some residual sugar and bubbles coming up between the berries so its not done...

As the last few drops are coming out of my keg now I want to say how impressed I was with this recipe. It is a wonderful brew, thanks to the OP. Next time I would cut down on the coffee and maybe increase the amount of cocoa nibs I used, but after some ageing in the keg the coffee is spot on so...

Just tasted this one last night. After seven months in the carboy it is starting to taste really nice. I think part of my problem earlier (and why I had to age so long) was that I used really tart juices. I live in cran/apple country and I bought cold pressed fresh cranberry juice and very...

For anyone who cares: I ended up modifying the recipe slightly, mostly out of necessity, but the wort tastes very promising. I used 4.4 lbs of light LME and another 3.3lbs of light DME (my LHS was out of Liquid). I forgot to get Wheat extract, so I added flaked spelt below. I steeped the...

Today is brew day and I realized I picked up dark LME instead of wheat LME last weekend. I'm not sure how that happened, but I think I am going to toss in 1/2lbs of spelt flakes into the "steeping" grains I have lying around to try and get that wheat-y taste and head retention. I think I might...

Sorry for the late response, but I just noticed your post now. You could add extra fermentables at any point, the later in the fermentation process the more risks. Some really good wines are made this way (i.e. champagne style whites), as well as the bubbles in homebrew beer. All you have to...

I fell in love with Lagunitas Wilco Tango Foxtrot in a visit to the west coast a few weeks ago. I was told this is a similar recipe. I hope so. I picked up the ingredients for this one on the weekend and I plan on having it in the primary by weeks end. ... I love the smell of hops in the...

Let me know how it goes.