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Recipes/Ingredients | Forum profile
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Forum profile page for Recipes/Ingredients on http://www.homebrewtalk.com.
This report page is the aggregated overview from a single forum: Recipes/Ingredients, located on the Message Board at http://www.homebrewtalk.com.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional forum profile information for "Recipes/Ingredients" on the Message Board at http://www.homebrewtalk.com is also shown in the following ways:
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2) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
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Posting activity on Recipes/Ingredients:
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3 Months
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Threads:
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318
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1,071
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3,048
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Post:
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1,226
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3,605
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10,997
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Recipes/Ingredients Posting activity graph:
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Top authors during last week:
user's latest post:
Bulk Malt in Denver? - Page 16
Published (2009-11-24 21:46:00)
Wouldn't be a bad idea to help with the logistics on the 1st. PM sent
user's latest post:
Bulk Malt in Denver? - Page 16
Published (2009-11-26 05:29:00)
Order Confirmed, see yall on Dec 1...I'll be the big guy in a blue Audi
user's latest post:
Adding Pomegranate juice (POM)...
Published (2009-11-22 20:14:00)
Potassium sorbate as mentioned will only prohibit yeast reproduction. You need to add potassium metabisulfate to kill the yeast, then add the potassium sorbate to prohibit any yeast left alive from reproducing. Then add your POM directly, probably rack on top. This process should keep fermentation from starting again from the sugar in the POM. If you are worried about the sanitization of the POM (I wouldn't worry) you can add some...
user's latest post:
looking for a good oat beer...
Published (2009-11-26 21:38:00)
With 6-row, X is around 1.5, I've seen a few recipes where the oats are 2/3rds of the bill. As Ølbart mentions, raw oats need to be cooked, you'll also want to employ a beta-glucanase rest and a protein rest during the mash.
user's latest post:
Cascade IIPA--yeast suggestion?
Published (2009-11-25 23:40:00)
In my IPA (not as big and burly as you are brewing) I like to use WLP005 (British Ale) because it gives a malty backbone which provides a good canvas or background for the hoppiness.
user's latest post:
That One Special Recipe
Published (2009-11-26 03:47:00)
DAMMIT...LOL. IT is more of an unusual adjunct and a good recipe. I WILL share the recipe minus the adjunct. It is seasonal, and would probably sound catchy. It is not my brewing prowess, but my imagination that deserves credit. Enough said.
user's latest post:
Kentucky Common Attempt - Page 4
Published (2009-11-25 07:53:00)
Quote: Originally Posted by ramthebuffs I followed one of your recipes and posts with the lid on etc. It just tastes like a week old pile of grass to me for some reason. Maybe its just my personal taste, I've had it in the bottle since early august and its gotten a little better, but its still take a sip and dump it. I've even tried keeping a few bottles at 34 degrees for a day or two. I do like the base beer taste sans the...
user's latest post:
Bulk Malt in Denver? - Page 16
Published (2009-11-24 14:28:00)
Quote: Originally Posted by Musketear Labrat, Jarrman should be there to pick up the 2 bags for me and bring them up the the mountains the next time he comes. I think he was going to front the money for me, but if this is a problem I can send the money to someone (you or him) ahead of time. Musketear and Jarman, So I will pick up your grain from the Park Meadows Mall and then meet Jarman at Target and he will then take Musketear's grain...
user's latest post:
How long for yeast to take off...
Published (2009-11-26 16:54:00)
I'm seeing some small amounts of white foam. I did everything right so it's a RDWHAHB lesson. I figure since the CO2 can escape freely and the wort is spinning it may be too much agitation for the foam to accumulate anyways.
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Latest active threads on Recipes/Ingredients::
Started 1 day, 10 hours ago (2009-11-27 08:55:00)
by Denny's Evil Concoctions
Budvar is sold as "Czechvar" in North America. Budweiser is sold as "Bud" in Europe. All this after an endless lawsuit and EU regs.
BTW, I almost forgot I ever posted this thread. lol
Started 2 days, 6 hours ago (2009-11-26 13:16:00)
by Brew-boy
Sweet I hope you make some tssty brews with that yeast, treat it like gold.
Started 1 day, 11 hours ago (2009-11-27 07:59:00)
by Clayton
yes you will have to order "bulk" you can have around 1000 lbs shipped on a pallet for 100 bucks or so maybe even less.
read this Bulk Grain Price
anf do you self a favor ,in your contoll panle set the post per page to max then that thread is only 4 pages long and you can scroll pass the BS and see the good stuff
Started 1 day, 13 hours ago (2009-11-27 05:59:00)
by permo
I certainly think this brew is dry hopped: Here is what I came up with using your recipe as a template, I think using caramel 10 like a base malt might be a little much but I am not sure. :
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.27 %
1.00 lb Carared (20.0 SRM) Grain 8.47 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 8.47 %
0.50 lb Caramel/...
Started 1 month, 1 week ago (2009-10-19 19:05:00)
by kinkothecarp
www.stompthemgrapes.com
go to the store.
Started 1 day, 15 hours ago (2009-11-27 03:54:00)
by BA_from_GA
they make a great aroma hop in a brown ale... that's what i use them for
Started 1 month, 3 weeks ago (2009-10-02 02:41:00)
by Parker36
Have you looked into anise extract? Anise is what gives it that black
liquorice flavor.
Started 1 week, 1 day ago (2009-11-20 08:02:00)
by ODaniel
Sounds good man. Hope it's as good as the recipe looks. Post up how it turns out. I love how people are slowly starting to become interested and are starting to brew Kentucky Common. It's a great session beer.
Started 1 day, 16 hours ago (2009-11-27 03:21:00)
by NaSTi-NaTe
Ok i just found a post saying not to use mesquite. So thats out. But I forgot about hickory. Im sure i could find that. Any comments?
Started 2 days, 2 hours ago (2009-11-26 17:26:00)
by YooperBrew
You have whole oats? Not malted?
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Hot threads for last week on Recipes/Ingredients::
Started 1 month, 1 week ago (2009-10-19 19:05:00)
by kinkothecarp
www.stompthemgrapes.com
go to the store.
Started 1 week, 1 day ago (2009-11-20 08:02:00)
by ODaniel
Sounds good man. Hope it's as good as the recipe looks. Post up how it turns out. I love how people are slowly starting to become interested and are starting to brew Kentucky Common. It's a great session beer.
Started 1 week, 1 day ago (2009-11-19 21:00:00)
by flyangler18
A clean high AA% bittering hop - Magnum or Galena.
Started 1 week, 3 days ago (2009-11-18 03:16:00)
by Poobah58
Started 3 days, 23 hours ago (2009-11-24 20:18:00)
by Bobby_M
Blasphemy.
How about a Robust Porter?
Started 5 days, 3 hours ago (2009-11-23 16:03:00)
by Tonedef131
Here is my recipe for a ten gallon batch of American style lager, everyone loves this beer, even the people who tend to scoff off the style. Keep it simple and keep it clean, make sure you pitch the right amount of yeast and serve it as cold as you can. This is for a Standard American Lager, if you want to get closer to a lite I would just reduce the 2-row by five pounds or so. This will increase...
Started 1 week ago (2009-11-20 23:16:00)
by bernerbrau
It would probably be best to cut them up and dunk them in vodka for a day
or so, then add the entire mixture to the carboy. Boiling them will affect
the taste, and I'd worry about them affecting the chemistry of the starsan.
Started 5 days, 2 hours ago (2009-11-23 16:59:00)
by jlpred55
I would sub the Vienna with a couple pounds of munich which should help
ramp up your OG to 1.055-1.060. You also need more crystal. Ambers are
heavy on the crystal malts. Don't be scared to use them I use 1.25-2.0
pounds in mine. Usually a mix of 2 different lovibonds, one lower, one
higher. Hops look great, I like em about 40 where you have them (all about
balance) but don't be afraid to throw ...
Started 5 days, 3 hours ago (2009-11-23 16:26:00)
by Suthrncomfrt1884
Young's DC Stout is a very tough beer to clone in my opinion. It's hard to get the chocolate flavor without sacrificing head retention. Also, it depends on what types of chocolate you use. I'll check around and see what I can come up with for a recipe.
I've tried a few of the more popular clones that are floating around this and other sites...none of them are close IMO.
Started 2 days, 18 hours ago (2009-11-26 00:41:00)
by ISLAGI
Plugged it into Beersmith and got 7.5 lbs of MO (assume 79% eff.) with 1 oz of Fuggles @ 60, 30, and 0.
You didn't mention yeast, so I assumed Nottingham. I get OG of 1.040 and FG of 1.010.
Good luck.
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