Buddy of mine was asking if I could make a beer that tasted like honey roasted nuts. I think it may be doable. Use some Maris Otter or Golden Promise, honey malt, dash of roasted barley, toss some ground nuts or peanut butter in the boil. thoughts?
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I've used bread yeast for some other batches and the flavors seem to come through better. I'm going to use four pounds of honey so I'm not sure it will be 50/50.
Looking to make a 1 gallon test batch. Steeping 2 oz. ground coffee at room temp for 12 hours, then pour into 50-50 mix of honey and water. Adding 2 oz cacao nibs, then yeast nutrient, energizer, and bread yeast.
Forgot about this. My brother in law is a great guy, but he's a Florida country boy and engineer. Guess that's why I like him. I think he'll enjoy the chocolate wheat beer I've got fermenting though, he's always been a soda guy and loves stuff like Natty Light. Trying to wean him off that stuff lol
Built one up around a styrofoam cooler from Omaha Steaks, then did a dark walnut stain. Wood came from the crate they packed our TV in when we got relocated.
That sounds like an excellent idea, could I do hydrometer readings the same way is a question that comes to mind, and would back-sweetening be necessary? I know once abv's start getting higher you get a little more alcohol burn, at least that's the thought process from my lhbs owner
Aging wont be an issue, once I start it I don't plan on bottling until late next spring or summer. I'm still gaining knowledge, could you explain the techniques you mentioned above further please? Nobody laugh please, I have an idea of what FB is saying but I want to be sure I understand.
I did a side by side last year between bread yeast and sweet mead liquid yeast, ended up with more flavors coming through on the bread yeast batch. I'd like to stick to bread yeast, but if there's something out there that could get the same results and help deliver a higher abv I'd be all for it.
I started making mead last year using the JAOM recipe and have gotten some pretty good results with two other recipes using bread yeast. One was a pumpkin mead that I popped a bottle of this past weekend at a friend's party. It was a huge hit. After talking with a few folks I've decided to make...
I want to use the JAOM method and go with bread yeast, the question in my mind is if I should use Campden tablets or not. I'm going for a one gallon test batch at this time and this is only the fifth batch of mead that I've made, any suggestions or advice is greatly appreciated
My wife bought an iPad for me as an early birthday present, and I want to use it for more than games and Skype with my family. Any recommendations on brewing apps that would give me the most bang for my buck?