Love pumpkin beers. Went to the Southern Brewing Company's Bumpkinfest last weekend and they had 10 pumpkin beers on tap, one out of a pumpkin cask and 8 that were the same recipe only changing the yeast. It was a great experince and seeing how just changing the yeast can totally chang the whole...
Brewing a Dark Mild tomorrow. Going heavy on Marris Otter and useing West Yorkshire yeast. Very exctited to have this one ready for the start of the EPL season and having a session brew to drink while I watch the Gunners on those weekend mornings.
Has anyone used this before? I am planning on making a dark mild and was going to go with some crystal 120L but I am thinking of using the Patagonia Caramel 190L instead as it is said to giver a more toffee flavor. Obviously the rate of usage would be different, but just would like to know how...
This is one of the best overal branding concepts I have ever seen, homebrew or comerical or for any kind of business. It really is amazing all the way around.
an interesting smash experment could be making a smash with smoaked grain and unsmoked hops and then unsmoked grain with hops smoked with the same wood as grain. see if the hops would bring a more delicate smoke flavor or equal or more harsh smoke.
i would think a cold smoke hop would bring...
Planning on doing an American IPA using all Munich malt with Magnum hops for bittering and then mosaic for the late and dry hop additions Friday. Basically the same recipe for the American IPA I made a few months back that is the best beer I have made but subbing out Zythos for the Mosaic this time.
Hello,
I am looking to make my first mead and my girlfriend knows a beekeeper who would give us us the honey to make the mead. He has two honey varietals, Brazilian Pepper and Gallberry alon with Wildflower. My question is what are the flavor profiles of Brazilian Pepper and Gallberry and...
Our Supporters Group is having our first brew day and we are doing it on the pilot system of one of our local brewers. It will be a Pumpkin Spice Porter. Very excited for this!
That's great to hear! I have wanted to get into charcuterie but just don't have the space for a curing chamber so this sounds like a great way to get into it.