i just picked up some burbon barrel 3 month aged hard cider its like 90% burbon flavor 10% hard cider flavor, IMO its really hard to match the flavor of what your brewing to the burbon so that it compliments it rather than overpowers it.

good luck though.

This post was edited by Ylem122 on Oct 18 2013 06:14am

Ya, they suggest tasting it daily after 7 days of aging to help get the right amount bourbon flavor. the range i read most people had luck with was 7-14 days, so hopefully i wont overpower the flavor with bourbon

So had some homemade wine. Really good. Might do a mead or something.

Ever done a mead before or will this be a first run? You should totally do it either way. I'll trade you some homebrew for some mead!

I've got a pretty fun saison in the works (carrot saison) for my brother's bachelor party but it won't be quite ready in time. Maybe a wedding present instead haha.

need to get back into this. got to find a brew shop near me and maybe a stout i think.

Im Trying a lambic mead, though its more of braggot/Malted mead, for now im just doing a 3 gallon test batch.

boiled up a 1 lb wheat malt extract with 3 gallons of water for about 30 mins.

added 5 lbs blueberry honey.

once it got to about 75 degrees I added some dry mead wyeast and like half a container of the lacto bacteria.


I hear that the bacteria needs more of a malt dextrose and that the honey dosn't have the nutrients in it that the bacteria needs to sour it up, so that's why I used the 1 lb of malt extract.

this is all pretty much my own make as far as recipie, so im not sure how its going to turn out at the time of the secondary fermentation. if its a little dry im probly going to add some blueberry white tea with honey for a secondary, if its still sweet ill probly let it run its course till its ready to be bottled in a year or so.

Bump

Doing a "milk" stout this weekend. (found the recipe online)

7 lb Pale Malt (2 Row)
1.5 lb White Wheat Malt
1.00 lb Crystal Malt 60L
0.75 lb Chocolate Malt
0.50 lb Roasted Barley
0.50 lb Lactose

Tossing lactose in the last 10 minutes, and 3/4 oz magnum hops for full 60 min.

yeast - Wyeast 1450-PC - Denny's Favorite 50

mashing at ~ 155 for 60 minutes.

I will let it go in primary for ~1-2 weeks and then rack to secondary. Then ill see if i can let it go for another couple weeks.


/e thanks again for the bump

This post was edited by cialda on Aug 9 2014 12:26pm

Yeah really wanted this thread to be back open gonna go buy some Ingredents next week. Prefect time to brew a pumpkin style.

ya been forgetting about posting in here

my last two brews i made were both honey orange hefes (just varied the yeast)




4 lbs white wheat malt
3 lbs german pils
1 lb red wheat flaked
.75 lb honey malt
1 lb rice hulls (use less like 1/2 lb, decrease mash/sparge)

1 oz tettnang (.5 @ 60 min, .5 @ 10 min)
1 oz sweet orange peel @ 10 min
.5 oz crushed coriander @ 10 min

american wheat 1010

primary - 7 days, transfer to keg let sit 3 days then carbonated



second batch, i switched up yeast

4 lbs white wheat (no avangard wheat)
3 lbs german pils
1 lb flaked wheat (no red available)
0.75 lb honey malt
~.5 lb rice hull

1/2 oz tettnang @ 60 min
1/2 oz tettnang @ 10 min
1 oz sweet orange/ 1/2 oz crushed coriander @ 10 min

weihenstephan 3068

primary - 8 days, transfer to keg and let sit 3 days.


wished i kept some side by side, but both were delicious

This post was edited by cialda on Aug 9 2014 11:26pm