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Okay, so I want to do a very specific lager idea, but am having a hard time putting all the pieces together for my recipe... any help would be awesome!! Here are the stipulations: - I want this recipe to resemble something close to a JW Dundee Honey Brown, so darker & sweetened with...

Finally cracked into another on the 4th. This has really mellowed out nicely! Early on, it was too warm, too much up-front mineral from molasses... now that those have dialed back, everything is coming together in harmony: plenty of Biscuit present, and the bbl flavors are exactly to my...

Bottled last Sunday! Oak cubes spent two weeks in liquor, plus four weeks in secondary, for a total of six weeks of flavor extraction. Taste test before bottling was spot-on to what I was looking for: flavors of wood, vanilla, maple & bourbon are all subtle yet noticeable, and balance nicely...

Racked to secondary on top of oak & liquor tea yesterday. Final gravity measurement: 1.016... definitely a little thinner & boozier than I had hoped for (~11%), but the color & clarity definitely look spot-on; a darker Curmudgeon, for sure. The tasting sample was definitely forward on the...

This beer is complete; thread moved to the Belgian Strong Ales board.

1.33 lb Belgian CaraMunich 0.50 lb Flaked Corn 0.50 lb Belgian Biscuit 0.33 lb Belgian Special B 0.33 lb UK Chocolate Mashed @ 156 F for 30 minutes in 3 gallons water Bring to boil, remove heat and add: 9.15 lb Pilsen LME ~0.6 lb Pilsen DME (leftovers from 1 lb bag used for yeast starter)...

Well, it took longer than expected, but this baby is brewed as of yesterday!! A few minor brew-day adjustments: 10.5 lb Maris Otter LME 1.00 lb Belgian CaraMunich 0.75 lb Belgian Caramel Pils 1.00 lb Belgian Biscuit 0.50 lb English Chocolate 0.25 lb Caramel 120 0.75 lb Molasses...

Haha, not a joke, my friend! C'mon, I even gave you links! :rolleyes: As far as the juice itself goes, it definitely compares to normal apples. However, the aroma is much sweeter, and the taste more astringent. Also, there's an overall creaminess to the mouthfeel that reminds me a lot of...

Amazing!! Thank you for all your help, can't wait to give my version a try. I'll be sure to keep you posted!

That's encouraging to hear! Is your recipe online somewhere? I'd be curious to see your process in making that wine.

I learned recently where the cashew comes from. Surprisingly, they come attached to a "false fruit" that looks a lot like apples from an apple tree. This is known as the cashew apple. When I saw this, I immediately thought to myself... CIDER! However, these little buggers are hard to come...

Yes, I understand. I'm sorta taking the "hot toddy" approach with this idea, assuming the alcohol in the cider would be a good catalyst to absorb all the other nutrients from the raw whole foods. So, take your apple cider vinegar in the morning... and your hard fire cider at night! :)

The crevice issue is the reason I ever started using StarSan... straight from their Amazon Product Description section: "This product does tend to foam, which has advantages and disadvantages. The foaming action helps to sanitize cracks and crevices, but you need to allow extra time for...

Based on what? I won't be submerging anything in StarSan... for all my previous brews involving fruit, all I've done is make a spray bottle of the solution, lightly spray the fruit down evenly, let sit no more than 5 minutes, rinse in the colander (also sanitized), and add to the fermentor...

Let me know if you do, I'd be curious to hear about your method & results! I'm gonna go ahead with the method I described above, once I make an investment into some 1-gal experimental equipment.

I once put a cup of maca root powder in a 5-gal batch of hefeweizen. I thought it rocked. :rockin:

This past weekend I learned about "fire cider," an all-natural, cold-fighting, immunity-boosting, do-it-yourself remedy. It's as simple as soaking some raw whole foods in organic apple cider vinegar for a month, straining, and then sweetening with raw local honey at the end. The whole foods...

Thread starter has been updated with the final draft!

I see... well I'll stick with cubes for this one, M+ toast... but I don't really have a choice with the pimento. I wonder if the issue of one-dimensional flavor with chips could be solved by only toasting half of the batch?

Boiling strawberries releases the pectin so your beer could be hazy, but I'm not sure if it will affect the flavor.