Search results

Hey guys, It's been a long time. I'm just getting back into brewing after a long hiatus. My girlfriend surprised me last week by bringing home a kit for a summer blonde ale, and after making it, I guess I have the bug again. I'm currently still using extract and steeping grains, but with a...

Hey guys. So I had a question regarding your experiences using dark malt extract. I currently brew using extract and steeping grains. The general consensus regarding brewing dark beers seems to be that the best approach is to use only light extract and get all of you color from steeping grains...

Hey guys! I joined a few years ago but haven't been back in a while. Life has gotten pretty busy in the past few years. College, new job, girlfriend. All the usual things have been keeping me away from the glories of home brewing. My girlfriend has been urging me to take up the hobby again, so...

Thanks for the info, juvinious. This seems like it could be a fun little side project.

Very interesting NY Times article http://www.nytimes.com/2011/07/20/nyregion/sale-of-illegal-wine-flourishes-in-chinese-enclaves.html?ref=dining I'd love to try and get my hands on some of this stuff, but according to the article most places won't sell to caucasians.

I'm a sous chef. Soon to be a culinary school student.

My friend's father told me he sam this one in a bathroom in NY city sometime in the 70's. Someone wrote: "My mother made me a homosexual" Beneath it in someone else's handwriting: "Can she knit me one, too?"

Yeah thats the plan. Thanks for all the kind words, guys. Really appreciate it.

I'm a die hard Yaknees fan ( yeah, I know). But I think this year they are poised to putter out like they have so many times in the past. With so many guys on the DL, I fear another crash and burn post season. I mean, 16-7 vs Toronto???? FU Bartolo.

Fish. Without question. The sheer variety means you will never get bored (this from someone who cooks fish for a living). Though if you don't dig on fish, thats moot. Pork is a close second for the same reason. As far as cooking goes, it's the most versatile animal known to man.

A little background. For the past 3 years I've been working as a sous chef at a small seafood restaurant. Though I've really enjoyed it, in the past year or so I've been thinking about moving on to something else. About 8 weeks ago I applied to culinary school (the New England Culinary Institue...

Anyone ever have a really bad commercial beer? I don't mean poorly crafted, but infected, off tasting or otherwise unfit for consumption. I once had a terrible Sam Adams Summer Ale that tasted like cheese and rotten fruit. Clearly infected. It was part of an otherwise impeccable 6 pack. A...

Would you mind posting a recipe? The quantity of fruit is gonna depend on the base beer. In my experience blueberries have a more assertive flavor than strawberries in beer but again, it all depends.

I would just leave it where it is. Unless you are adding fruit, dry hopping, or doing extended bulk aging, there shouldn't be a need to move it to a new fermenter. 5 gallons in a 7.8 sounds like a lot of headspace, but oxidation shouldn't be an issue as long as you don't keep it in there for...

I would add it right at knockout. In my experience, most commercial honey won't give much flavor to the beer, even in large quantities, but I bet fresh raw honey would add something special. Maybe bump up the quantity to a full pound?

Based on what I've seen the prices seems to be the same at most places.

This sounds fantastic! I bet the flavor of all those non-barley grains are really gonna shine through in such a low gravity beer. One thing I'd love to experiment with is doing a ridiculously long boil, like 2+ hours, as I've read a lot of farmhouse brewers used to do that. The thing I find so...

Does anyone have experience with brewing traditional, low- gravity saisons? It seems like most of the recipes out there are more in the Dupont style, which I love, but I'd like to try something similar to the low-alcohol farmhouse ales originally brewed in belgium (something in the 3-4% range)...

From what I have read, the cherry pits have their own particular flavor. I brewed a cherry belgian strong ale a few months back using whole cherries and was very happy with the results, but it's hard to say for sure if the pits made any major contribution. I imagine cherry puree probably would...

+1 for the starter idea. Or use it for brewing in small quantities mixed with fresher extract. Canned LME that old is probably going to have developed some off flavors (and darkened considerably).