Recent content by Wrathchild

Haha what's cooler then a supervillian created from my brew woes? Bada$$!!

Na just a cream ale. Thanks for confirming my suspicions. The enzyme boiled for 10 minutes so it probably denatured anyway. Just one of those "duh" moments in brewing

I had a stupid moment and accidentally added pectic enzyme to the end of my wort boil instead of yest nutrient because they are in the same style bottle. I doubt anything weird will happen but does anyone know if it's that bad of a mistake? I did add yeast nutrient also once I realized

Northern brewers stats say the stuff I got is 480-500L, crisp roasted English barley. I've eaten it and its dark and tastes damn near like a coffee bean with a hint of dried grass. I think I'll bite the bullet and use 12oz and finish the bag. Have you ever thrown cocoa powder In at the end of...

Its absolutely amazing how much I've learned about beer and chemistry in just 2 short years of doing it. I was always the guy who only drank miller light and nothing else until I went to Alaska and had a denali twister creek. It tasted like the sweetest fresh Alaskan flowers and I started...

I just bottled my 16th all grain brew and I did 2 extracts before that so im a brewing baby! My setup is as primitive as it gets. 16 gallon kettle and some big brew bags and its all do e full volume in there. I've not had a stuck brew bag yet but my dad wanted to do a 50/50 rye wheat malt ale...

Wow rye spice with chocolate sounds pretty darn inviting! I'm gonna be brewing some stouts now! I've gotta get a good understanding of them through trials. I'm getting tired of hoppy ales and ipas to be honest. I like drinking 4-5 different styles during a session, thats why I bottle! It...

I'm throwing over a pound of flaked barley in there(which I've never used) for "creamy". I guess thats what that grain is suppose to do? It's recommended in dry Irish stout recipes to be traditional but im far from traditional I feel like I'm gonna regret not using maris otter. That stuff is...

Apple? Really? I've gotta up my stout game cause I feel like folks make these like desert drinks! So many possibilities in this style. Seems like your into the stout game, do you try to stay low abv with dry stouts? Like 4-4.5ish% abv? I've only been brewing for about 2 years and I'm having a...

I just checked my stash and I have midnight wheat so I don't suspect that will give chocolate flavors will it

I was just reading up on cocoa powder and when to add it and its all over the board. I forget to mention the flaked barley ill be using too but thats nothing to do with the chocolate. What if I just leave out the pale chocolate malt and use the powder? I predominantly want the roasted creamy...

Good to know cause the recipe looked at actually called for a full pound of roasted barley but 12 is all I have on hand and I didnt want to buy more cause its rarely used. In your opinion does the pale chocolate malt actually leave a bitter chocolate flavor without using actual chocolate in the...

I will be trying my 1st dry stout for my next brew. I'm looking for a roasty coffee flavor fairly dominate up front, but on the back end a bitter chocolate bite. So far for a 5 gallon batch I have 6.5lbs pale 2 row, 12oz roasted barley, 4oz of pale chocolate, and I was looking at the srm...

I usually run her up to about 156-157 and add the bag and dough in. I'll stir till 150 or 149 and cap. I'll wrap towels and blankets around it with a bungie strap and soak. I'll stir every 15 mins. I rarely get below 145 in an hour. I've never had to pull the bag and reheat

Hells yes brother! I see the steelers icon, are you im PA? I'm down in Maryland outside of Baltimore and there is a brewer called monument city and they have a rye ipa that I've been addicted to for the past year and a half. It's called 51 rye and claims to have 51%rye in the bill. Its bitter as...