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  1. C

    Alpine Nelson Clone Attempt

    Do you guys think Conan yeast would work well with the Nelson/Southern Cross combo, or should I stick with California Ale Yeast?
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    Igloo 7.1 cu ft FRF795 Black Keezer Build

    I actually just got one of these but in white - plan on painting it black and creating a 2x8 pine collar with a 1x10 oak "skirt". 4 taps, centered. How are you guys sealing the collar to the bottom part of the freezer? Nothing? I do plan on insulating it and mounting a 140mm fan to stabilize...
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    Dark Fruit Tartness in a Stout?

    Hmmm... could be it. I used 3 packs of dry yeast, and I actually modified the recipe (added some oats and flaked rye), but it was only 10% ABV, and the dark fruit tartness is present, but less so.
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    Dark Fruit Tartness in a Stout?

    No dry hopping, just 2 oz of Columbus @ 60 minutes. 1.115 OG.
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    Dark Fruit Tartness in a Stout?

    Hello, I am relatively new to brewing, and back in November, I brewed a 13% stout with the following: 64% 2-row 19% Munich 4% Black 4% Chocolate 4% Roasted Barley 3% Caramel/Crystal 60L US-05 Yeast Over time, it's developed an interesting tart dark fruit character. It's been...
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    Alpine Nelson Clone Attempt

    This is the supposed recipe from Pat at Alpine: (Circa 2011, so YMMV. "They use an addition of flaked rye nowadays and the first hop addition is Exp 05250.") Nelson 1.069/1.016 (5 Gal) - He originally gave me the commercial recipe, so I scaled it down exactly from that and this is why the...
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    Alpine Nelson Clone Attempt

    Anybody have a recipe close to nailed down? Would love to brew it this weekend.
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    Brewing a Sour Beer - Actual Fruit vs. Puree?

    I'm interested in making a couple different things, embracethefunk.com created an all grain kit for a blackberry lambic with blackberry puree but I was doing some reading and noticed a lot of homebrewers use real fruit, not puree. I was just curious which is preferred and if there's a difference...
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    Brewing a Sour Beer - Actual Fruit vs. Puree?

    I'm just curious what most homebrewers use when they brew a sour beer - a fruit puree or the actual fruit? Can you really tell the difference?
  10. C

    Homebrewing.org Propane Burner or Bayou SP10?

    Looking to purchase a propane burner so I can brew outside, it seems like the general consensus is that the higher the BTU, the better. Should I go with the Homebrewing.org Propane Burner (200,000 BTU, $80): http://www.homebrewing.org/14-Propane-Burner--220000-BTU_p_1190.html or Bayou...
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