Search found 973 matches
- Fri Jan 11, 2008 10:59 pm
- Forum: Ingredients
- Topic: Table sugar vs Candi sugar
- Replies: 20
- Views: 6570
Yea, that's in Brewing Classic Styles. There are lots of good recipes with a little information on each style in the book. It's basically a recipe book with at least one award winning recipe per BJCP style. I think going with 15+% sugar in any non-Belgian would put you way out of style, regardless o...
- Fri Jan 11, 2008 8:25 pm
- Forum: Ingredients
- Topic: Table sugar vs Candi sugar
- Replies: 20
- Views: 6570
I was curious so I checked Jamil's book for it's Tripel recipe. It's extract based, but it uses 19% cane sugar. If you convert it to the all grain version, it's 15% cane sugar by weight. 14 lbs Pilsner malt, 0.25 lbs Aromatic and 2.5 lbs cane sugar. The golden strong recipe uses 26% cane sugar, agai...
- Fri Jan 11, 2008 12:13 am
- Forum: Ingredients
- Topic: Table sugar vs Candi sugar
- Replies: 20
- Views: 6570
Have you read Brew Like a Monk? I highly recommend it if you're going to brew any Belgian style beers. It's a pretty quick read and well worth the time. I'd be happy to lend you my copy in exchange for a pint of the results. :) The book says that the biggest problem that homebrewers have with making...
- Mon Dec 31, 2007 5:55 pm
- Forum: Techniques
- Topic: What would you do? - WLP810 question
- Replies: 4
- Views: 1931
- Sat Dec 29, 2007 11:53 pm
- Forum: Techniques
- Topic: Dry Yeast - Why Rehydrate??
- Replies: 15
- Views: 5299
- Sat Dec 29, 2007 5:27 pm
- Forum: Techniques
- Topic: Dry Yeast - Why Rehydrate??
- Replies: 15
- Views: 5299
I'm like Brian, I very rarely use liquid yeast these days. The only one in recent memory was a batch of saison where I used a liquid strain. The dry is just so much easier. I just sprinkle it over the top of the wort and seal up the bucket. Unless I screw up and chill the wort down to 39F I've usual...
- Wed Dec 26, 2007 5:06 pm
- Forum: Public Archives
- Topic: Merry Christmas!
- Replies: 12
- Views: 2727
- Fri Dec 21, 2007 6:22 pm
- Forum: Techniques
- Topic: Flat Bottles
- Replies: 1
- Views: 1317
Flat Bottles
This summer I brewed and bottled an 11.5% barleywine that I'm pretty happy with. The only problem is that the bottles are all flat. I added a packet of yeast at bottling and more sugar than I used on the same volume of my RIS. It's been about 4 months since I bottled it so I've pretty much given up ...
- Thu Dec 20, 2007 11:35 pm
- Forum: Reviews
- Topic: Firestone Walker Union Jack IPA
- Replies: 0
- Views: 1827
Firestone Walker Union Jack IPA
I'm sipping on a bottle of this right now that my brother brought back with him from the olive oil tasting he went to up in Paso. (He and his wife each got a bottle of the 11th Anniversary too but they didn't offer those to me :P) This is a really nice IPA, I'm glad to hear that they're going to sta...
- Tue Dec 18, 2007 11:52 am
- Forum: Cheers!
- Topic: Prices on malt @ B3 -- Through the frickin' roof!
- Replies: 8
- Views: 2776
- Mon Dec 17, 2007 2:47 pm
- Forum: Equipment
- Topic: Some updates to my fermentation chiller
- Replies: 2
- Views: 1555
- Mon Dec 17, 2007 11:05 am
- Forum: Techniques
- Topic: Wort Chilling
- Replies: 7
- Views: 2739
- Sun Dec 16, 2007 10:27 pm
- Forum: Techniques
- Topic: Wort Chilling
- Replies: 7
- Views: 2739
Wort Chilling
Woohoo!! I cut my wort chilling time by more than half in my batch yesterday and it was definitely cheaper and easier than the whirlpool chiller. I was doing my standard chilling procedure using my immersion chiller with tap water and then switched over to recirculating ice water when I got down to ...