Recent content by NorsemenAdam

My wife makes a Blackberry Kolsch. It uses #3 per 5 gallons. She uses frozen blackberries added (in a bag) to the secondary for a week. At kegging she adds 1/2 cup table sugar dissolved in boiling water to balance out the tartness. It has won an award, and is a real crowd pleaser :)

I have been doing alot of looking around recently as I am about to try coconut myself. The issue seems to be that it is very oily and as such, will kill any head retention that you may be hoping for. The common practice seems to be toasting the coconut (about 350 until it turns golden from what...

I think it looks great. I have chocolate rye in my Roggen and love it, but I also put molasses in mine, so maybe I'm just weird :) Good luck!

My wife makes a Blackberry Kolsch that is pretty tasty. She started using 4lbs per 5 gallons, but ended up backing it off to 3lbs. And even so she still back sweetens it a bit. She uses frozen berries and adds them to the secondary straight from the freezer. Good luck!

This is what I do with a gardening basket: http://www.gardeners.com/buy/tubtrug-colander/8586977.html Works great. I usually get .5 gallons out of it with minimal squeezing during ramp up.

I have had really good luck with using Irish Ale yeast in my baltic porter. I usually ferment it at 62 for two weeks and it is ready to go.