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EricSutton on swartzad's wall
- 16 January 2015 - 1:25 pm
What is the PB2 ingredient? Is it peanut butter powder? How long did the beer mature before packaging it?
swartzad
- 16 January 2015 - 1:27 pm
Yes. It's a dehydrated peanut butter powder. You can find it at most health food stores, Amazon, and even in the health food sections of major grocery stores.
swartzad
- 16 January 2015 - 1:28 pm
Mine was primary for a week and secondary for another week. Check the actual recipe though, someone else made it and I'd be curious to see what they did.
shawnkeller on jfulton's wall
- 15 January 2015 - 5:38 pm
How did you 1554 turn out? Do you think it is close to New Belgium's?
jfulton
- 15 January 2015 - 5:44 pm
I haven't done a comparison, but this recipe is a regular lager I make. Its one of my favorites.
MTGOAT on MTGOAT's wall
- 12 January 2015 - 2:10 am
New here and to brewing. Have brewed two batches thus far (Bell's Two Hearted and a Stone IPA)
Pretty sure my first batch will be off quite a bit as I did not add bittering hops till 15 min left of the boil... that was a misunderstanding on my part.
guess we will see how it all turns out in a few more weeks
LiverpoolFC on fmcmeen's wall
- 9 January 2015 - 2:27 am
I would fast forward to about 5.5 mins. Shows a tube for drip tray and also rods used to hold up the wooden top so it doesn't smash down the lid.
LiverpoolFC on fmcmeen's wall
- 8 January 2015 - 3:37 am
Great video showing the setup and design.
jazzgangsta on jazzgangsta's wall
- 4 January 2015 - 6:32 pm
First Doseblokes brewed, bottled, and down the hatch!
mrkstel on LiverpoolFC's wall
- 2 January 2015 - 10:05 pm
This is what I'm brewing for Matt. thoughts?
http://beersmithrecipes.com/viewrecipe/652280/citralicious-farmhouse-ipa
http://beersmithrecipes.com/viewrecipe/652280/citralicious-farmhouse-ipa
LiverpoolFC
- 3 January 2015 - 1:37 am
Looks pretty tasty! I'd recommend not doing the 60 min hops and adding that at the end. Also ferment at the low range 65 if possible.
mrkstel
- 6 January 2015 - 3:13 am
What is the point of using a saison yeast if you are going to ferment it so cold that it adds no character. This baby is upstairs cranking away at 78 degrees!
LiverpoolFC
- 6 January 2015 - 3:25 am
That yeast does awesome at a lower temp. Leaves the harsh pepper out and compliments the fruit and hops.
MAAD on PDXBeerGuy's wall
- 25 December 2014 - 4:20 am
when are you brewing next?
MAAD
- 25 December 2014 - 6:10 pm
I want to make a bohemian Dark Lager with the grain I got at the Holiday Party.... might be looking for some "Frig space"