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Holland or Grand Haven? Have you tried the aforementioned Wizard Burial Ground from Brewery Vivant? It was where this quest began. It’s one of my favorites

No, I’m not certain. I think he barely knew what was going on in the brewery, based on the fact that he told me the FG was 1.2 and that there was 150 lbs of roasted barley in 2200 lb of grist. He said, from what he could recall, that there was 1600 lbs. of Canadian Pilsen, 200 lbs. of Honey...

Original mash temp was 158 - too high, I know, but at that point we were getting ridiculous to try to get away from the thin mouthfeel we kept producing. I don’t hate the raisin, buts it definitely the dominant flavor in this beer, which is not my desire. I was actually there tonight, since...

I believe that. I don’t think that high was our goal, but I do prefer the sweeter side. We’ve learned a lot in the past year since brewing this, like how to better control mouthfeel. Before this our beers always tasted thin, so we thought a higher FG was the answer. We’ve since learned to...

I understand. I was just pointing out that I never really know if the beer I’m drinking fits the guidelines, so I’m not sure if I should follow them or not. I’ve never tried any of the Belgians I hear people talk about, so I’m not sure about how those would compare. OG 1.106, FG 1.032, Wyeast...

This was the beer that inspired us to brew a quad: https://www.beeradvocate.com/beer/profile/24678/106692/ I'm still pretty green when it comes to recipes. I've only been brewing for 2 years. I started with a clone recipe that we found, then started tweaking from there, after reading as many...

I think we may have swung the pendulum too far. We brewed this once and it was lacking in the caramel and toffee flavor we were hoping for, so we bumped from 1 lb. to 3. We are in this awkward phase of our brewing where we know what we want, we finally have our process dialed in to the point...

Interesting. So maybe toss the whole recipe then? I was aiming for something similar to a local beer sold by Brewery Vivant called Wizard Burial Ground. It’s one my favorites. I found a clone recipe posted and used it as the basis for mine. It’s good, but nowhere near what I was aiming...

15 lbs. Maris Otter 3 lbs. Vienna 2 lbs. 8 oz. Crystal 40L 1 lb. Flaked Wheat 8 oz. Caramel 90 10.5 oz. Golden Light DME 1 lb. D-45 Candi Syrup 1 lb. Golden light Candi Syrup 2.75 oz. Hallertauer @ 60 min. Aged in secondary for 9 months on a bourbon-soaked medium toast oak spiral and one...

That I can believe. We upgraded to a Spike conical recently, so no more battling buckets and carboys.

Racking from our Spike into a fresh maple syrup bourbon barrel

Ok. I used the recipe linked a few pages back that included email conversations with the guys at Troeg's in the notes. I thought I read that they add the cherries about halfway through primary, which I assumed was halfway to final gravity. I was planning to add them tonight. I'm hoping that...

I seem to be having constant efficiency issues in my all-grain setup. I'm trying to dial in all of my volumes as accurately as possible so I can tighten up my process and try to stabilize my efficiency and stop always missing my target OG, but I just don't understand how BS reads these. Some...

I'm excited to taste it. It's fermenting now at 68 degrees, and I'm getting ready to add my cherries tonight. This one is pretty feisty! with 2 gallons of headspace and keeping it at 68 she's still blowing out the tube. I don't even know if I can get it in Michigan

Yeah, I'm a bit late too, but it sounded good. I've actually never tasted this beer, but it sounds popular so I'm going for it!

Brewing this tonight. Does anyone have any comments on fermentation temp? should I aim for the low end of the 3787 range and shoot for 64, or do I want to let it ride higher into the low 70s to develop some esters?

Wow, that nut butter is pricey! I wasn’t planning on extracts, but was debating if only mashing with them would be enough.

Hey guys, looking for some input on a Pecan Pie Brown Ale. Thinking a nut brown for a base, looking for input on grist ratios and brewing with pecans. My current plan: Maris Otter 65.5% Flaked Oats 10% Caramel 11% Victory 5.5% Brown Sugar 4% Carapils 3%...