In my experience brown malt imparts the same sour/raisiny flavor. For biscuit flavor use a British Pale malt with some Victory or Biscuit malt. Use 5% crystal 60 in the whole mash and Blackprinze or Midnight Wheat late mash to get your color.
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Hello everyone, my wonderful wife got me a membership here for Christmas. I have been brewing for a while now and really, really enjoy it. I enjoy it so much so, that it has inundated our pantry and the fridge is generally full of some home brew or room is being made to store some. I have read several books on getting into the brew business and I feel my calling. However...I will finish out my career in the military first. With that, I am still looking at another 10 or so years until I can grow up and even consider this (NOTE: I am aware I cant walk out of this job and open a Nano or anything like that there are milestones in my brain I wont bore you with right now). My burning thought is what is your (the brewing community) thoughts on business over the next 10 years? We have seen an explosion over the last five or so, but what does it look like in the medium term? Has this been looked into yet or is it too soon?First of all, thank you for your service!
I reassure myself that it will turn out well and there will still be a demand for good beer (a longshot?), but there is a reality to it and as I prepare my medium and long term goals I want to do it with some educated guessing. Thanks and happy brewing!
PS: First post here, looking forward to more discussions!
A 5lb tank should hold 5lbs of CO2.
I questioned the guy before and he gave me some BS about it may heat up and expand so they can't fill them to 5#s.Its like Blue Rhino only putting 15# in a 20# propane tank "for safety". When my local guy fills my propane tank, its 20# heavier.
I will let you know what I think of the Summit in a few weeks. Now I need to figure out how to clean my keg and replace the O rings in it.That is much easier than choosing a kegerator!
Found this old thread in a search for "Smithwick". I'm brewing this for my second annual "Holiday Man-Day" on the 21st. My bro-in-law loves Smithwicks.Smithwicks is not that red IMO so your color should be spot on. I prefer Carafa II Special for color in my reds, keeps the roastiness down. Should be tasty!
Roguejim, I still see you every so often on the forum. Hope you see this resurrection of your old thread and can let me know how your recipe came out.
I'm looking at this for a 10g batch.
16# Marris Otter
1# Crystal 80
1# Crystal 60
1# Flaked Barley
.22# Roasted Barley
EKG at 60, 20 and 2 with some Fuggles at 2 for 22.4 IBUs
Have some Wyeast 037 in the fridge from a Nut Brown Ale I was going to use instead of Irish Ale-1084.
All thoughts appreciated.
If you boil them you could set the pectin and end up with porter jello!...and that's a bad thing - why?
I suppose I didn't make the decanter usage clear in my original post. In my defense, I'd had a glass or two of wine. Though I did not pour it from an erlenmeyer flask.I think the point is - $60 for a $20 flask? - Yeah, we're in the wrong business!