Recent content by theblkspdr21

I am creating a caramel Apple Red Ale and there is a way to create a toffee/butterscotch flavor in your beer by taking 1lb each of LME and Table sugar mixing them in a saucepan and heating until they start to darken technique is mentioned in Radical Brewing by Randy Mosher in a Recipe for a...

whenever I use cinnamon I use sticks, powdered cinnamon is too hard to strain out there is always some left in the beer, and it imparts too much flavor usually.

actually its surprisingly well balanced< I was shooting for mre of a clove and cinnamon flavor than anything else, but if you like the recipe you can easily dumb down the amount of clove so that you can get more of the fennel flavor or even add more of the other spices.

Thanks for the bits of information I will keep them in mind when I actually get around to making this beer. I feel that a big part of this batch will be proper planning and research. the last thing I want is a sickeningly sweet candy beer without the proper flavoring.

I am of the mindset that even though traditional beer is good and doesn't need to have anything about it changed, I like to experiment. My current mad scientist idea is from one of my favorite UK Treats....English Toffee. I was wondering if anyone would have some ideas that would make this...

I just made something along those lines, just flipped it into the secondary ferment a few days ago, preliminary tasting gives off a strong cloves and cinnamon flavor. OG read 1.062 and I have yet to look at the final gravity since we have not bottled it yet. The recipe is as follows .5 lb...

Thanks for all the help everyone. I checked the would be beer this morning and all is well on the fermenting front. The Irish moss made it really clear and aside from a small ring of what looks like some leftover yeast that stuck to the side of the carboy, which we'll get rid of when we rack...

I will try to post some pictures of it soon. I was reading around and it looks like it may just be the initial stratification, the pictures I do have of it were taken shortly after pitching the yeast and storing it to begin fermentation, so maybe I am just freaking out, someone posted that...

I will try to post some pictures of it soon. I was reading around and it looks like it may just be the initial stratification, the pictures I do have of it were taken shortly after pitching the yeast and storing it to begin fermentation, so maybe I am just freaking out, someone posted that...

At the bottom of the carboy is a dark layer which is odd because when we put it in the carboy it was a golden color and that layer makes up about the first hash mark of the carboy, that is seperated by a light colored layer then the beers normal golden color for the next gallon or so, then a...

So I am fairly new to the brewing process I am on my third batch. The first batch came out stellar and totally exceeded my expectations. I got into brewing because I wanted to try what I thought were new flavors for beer that I could not find anywhere else. Anyway my problem is that I just...