BeerSmith™ Recipes and Web Editor
seyahmit 1 Shared, 0 Reviewed
seyahmit
peas_and_corn on BeerSmith's wall
- 4 July 2014 - 1:05 pm
Why the eight hour rest in your scottish stout recipe? Typically long rests are for people who want a sour mash but that doesn't seem to be what you are doing here.
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).
BansheeRider on timlael's wall
- 31 January 2014 - 5:09 am
I am thinking about brewing your bigfoot barley wine. How long did this beer age?
timlael
- 31 January 2014 - 11:59 am
That one aged in a Jack Daniels barrel for 10 months before being kegged/bottled. It turned out fantastic!
k-ale on timlael's wall
- 2 January 2014 - 5:49 pm
I was checking out your Witbier recipe with Soft Red Winter Wheat. Did you cereal mash the wheat or was it a single infusion? I made a similar Witbier and did not do a cereal mash. I was a little dissappointed in the lack of "wheat" characteristics.
timlael
- 3 January 2014 - 4:34 pm
It was not cereal mashed and I also would have liked a bit more of the chewy "wheat" characteristic. Next time I may cereal mash half of the wheat,