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Recent events on BeerSmithRecipes.com (Page 64)
zymurgist05 on bzalez's wall
- 20 March 2014 - 11:12 pm
Bob... I added the honey with 15 min left in the boil. I tried adding honey at flameout for another recipe and the honey taste came through too much. If you are using raw honey, I would definitely add to the boil to reduce the chance of introducing pathogens into the wort.
bzalez
- 21 March 2014 - 1:51 am
Thanks, I had figured as much, but wanted to be certain. I appreciate you getting back to me. I'll be brewing this on Sunday and didn't want it to go wrong. Thanks again, I'll let you know how it turns out with a review of the recipe.
rstormes on huntingnova3's wall
- 20 March 2014 - 7:41 pm
I have a quick question for you. I'm thinking about brewing your cherry honey ale and noticed it calls for 49.6 oz of cherry extract. I'm a relatively new brewer but that sounds like a lot. Could it be a typo?
huntingnova3
- 20 March 2014 - 7:57 pm
let me check. should be a can of cherry extract. give me a bit and I'll post again. that is for the question
huntingnova3
- 20 March 2014 - 8:35 pm
I used cherry puree by vinter's harvest. 1 can. my buddies tried this with fresh fruit and it was very close.
rstormes
- 13 April 2014 - 3:19 pm
Had to keep it in primary for 2 weeks (my other fermenter was occupied). Let it sit in secondary for a week and bottled yesterday. Looks and smells great. Had a taste of the hydrometer sample I pulled. Tasted good but didn't detect any cherry flavor, which I'm not worried about. My LHBS didn't have 10L so I used 20L. It's going to be hard waiting 2 weeks to try it!
huntingnova3
- 14 April 2014 - 12:24 am
sounds great. I too didnt at first taste the cherry, but at bottleing or kegging, I kept slowly stirring at bottle process. I ended with a nice mild cherry flavor. When in doubt, just add a 1/4 ounce of extract flavor. I was a great croud pleaser. If you like New Castle, I just posted a fantastic clone.
rstormes
- 8 May 2014 - 10:50 pm
Finally cracked one open. Very smooth and quite tasty. Can barely taste the cherry so I might brew it again in the future and add a little extract at bottling. Overall, very good. My wife loves it. I'm going to brew your Newcastle clone for a friend's wedding. Thanks again!
huntingnova3
- 9 May 2014 - 12:38 am
awesome. I'm brewing the 2nd batch of the new castle clone. it was a huge hit!
bzalez on zymurgist05's wall
- 19 March 2014 - 2:08 am
Rob, I have a question about your Honey Brown Ale. I'm brewing it on Sunday and was wondering how you intorduced the honey. Did you boil it for 15 min or was it a fermentation additive? All wisdom appreciated. :-)
Bartamus-Maximus on toddnaud's wall
- 18 March 2014 - 3:10 pm
Hope you like MY recipe. I did say MY recipe. No need to plagerize MY recipe. If you like it just review it and give it 4 or 5 pints.
mmmooretx on BeerSmith's wall
- 11 March 2014 - 3:06 pm
Question on your Saison de la Place. Ingredients indicate Lactic Acid in Mash (60 min.) but Notes indicate Lactic acid added after keg conditioning. Question did you do both or just after keg conditioning? I am going to modify slightly using Szechuan peppercorns that have a lemon overtone (maybe double yours).
DoubleUpDupe on jpencer's wall
- 9 March 2014 - 8:47 pm
Hello my chum, I did not realize this was a feature. But now I do! I had Beersmith and recipes on my old computer and none are saved on here. Oh well, time to get creating!
gregorydchapman on jjocsak's wall
- 9 March 2014 - 7:38 am
Hi. I am very, very new to all grain brewing - made my second brew this weekend and so hoped you would be kind enough to let me have a little more detail for your Bell's Two Hearted IPA. Specifically, (I) what is the mash volume' (ii) what is the sparge volumes do how vitreous is the boil. Many thanks. Greg
jjocsak
- 19 March 2014 - 6:11 pm
I use a 10 gallon cooler. 1.25 quarts of water to pound of grain and do a batch sparge method.
mikes1p on lmorse's wall
- 7 March 2014 - 4:29 am
Have you brewed the Abbot Ale clone? Did it come close? I'm looking to brew a batch via BIAB
lmorse
- 9 March 2014 - 4:46 am
Hi, I brewed this a while back, it was a nice brew, but too be honest it has been so long since I have had the chance to drink Abbot I cant tell you how close it comes, sorry,
ultravista on amclea01's wall
- 6 March 2014 - 6:33 am
where did you come-up with the double bastard recipe?
amclea01
- 9 March 2014 - 3:27 am
I noticed that my first barleywine I made tasted close to double bastard so I started making small changes to see how close I could get. I think switching to 2 row and dropping the chocolate and just using c120 or special b might get me the rest of the way there. Will be brewing again soon and will place detailed notes in the recipe.
johnquig on jheidster's wall
- 4 March 2014 - 4:14 pm
Hi, I was just looking at your Mosaic American Pale Ale, thank you for sharing! One question, how long do you let it ferment at 63 degrees F for? Do you do secondary fementation afterwards? Sorry I'm quite new to this and I plan to make your recipe in brewing project for Electrical Engineering degree.
Many thanks
John (Ireland)
Many thanks
John (Ireland)
jheidster
- 16 March 2014 - 12:32 am
Very sorry for the late response. On most of my ales I primary for 2 weeks. this one is no exception. It is almost always finished by then. After that I secondary and dry hop. After that it is ready.
gooch48 on phillyhomebrew's wall
- 24 February 2014 - 7:32 pm
What kind of yeast did you use for the retarded double IPA?
wellsago on Dodgeville-brewing's wall
- 24 February 2014 - 11:58 am
Hey Dodgeville i just sampled some of your latest brew. Bloody nice actually here is a quick piccy.
https://dl.dropboxusercontent.com/u/7087937/LAWRIESBEER.JPG
swartzad on GabeMasiulis's wall
- 24 February 2014 - 12:20 am
I was looking for a new IPA to brew, and your Nancy Drew. Can you describe it or compare it to anything in particular?