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mcfly6667 3 Shared, 0 Reviewed

BoiseBrewBlog

MaltLicker - 23 September 2013 - 4:26 pm
MaltLicker shared the recipe 08C ESB Gambrinus Cup
MaltLicker - 23 September 2013 - 4:20 pm
MaltLicker shared the recipe 21A Pumpkin Ale
MaltLicker - 23 September 2013 - 4:20 pm
MaltLicker shared the recipe 18B Belgian Dubbel v2
MaltLicker - 23 September 2013 - 4:20 pm
MaltLicker shared the recipe 10A Amarillo APA v2
MaltLicker - 9 July 2013 - 10:48 pm
MaltLicker shared the recipe 14B Elbow Deep IPA
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markus6767 on Domes's wall - 31 May 2013 - 1:09 am
or is it like dry hopping? im new to the all grain thing so any help would be appreciated
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markus6767 on Domes's wall - 31 May 2013 - 1:07 am
hey domes... markus6767 here.... love the recipe for your peach... one question....you dont mention adding the peachs!!! lol i.e. when? how much? (4lbs)? and what kind? fresh,dried,extract? please enlighten
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Domes - 31 May 2013 - 2:30 am
It's in the Tasting Notes but I'm glad you pointed it out. I need to correct that to be more explicit. It was certainly one of most popular beers. I added 3.5 lbs. of fresh peeled and sliced peaches to the secondary. The taste was there but subtle. I planned to bump it up to 4 lbs. next time. I believe I let them sit for two weeks but you could let them in there longer. Just make sure you put them in a little water and heat them up to about 160 deg. for 15-20 minutes to kill any wild yeast or bacteria. Let me know how it turns out! Good luck. Cheers!
MaltLicker - 27 May 2013 - 4:59 pm
MaltLicker shared the recipe 06C Kolsch
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