Hey guys, the original post was back in 2009. Looks like Bob is going strong now... http://www.rlbrewingco.com/
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If you want residual sweetness, why are you adding sucrose which will just dry it out? Lactose isn't all that sweet.
I think 40 IBUs is a good target.
I'm going for that "creme brulee" sort of thing. That's why I'm going to caramelize the sugar first in hopes of getting some burnt sugar type flavours. May not work but I figured I'd give it a try. I know the sugar will dry it out but I figured with a lb of lactose and a lb of C120 I would still get some sweetness.
Plus, I did want to get the alcohol up a bit. Maybe I should go with 1/2 a lb of caramelized sucrose for the flavour aspect and see if I get what I'm after without drying it out too much. But, the goal is toasted marshmallow more than anything else (note the vanilla bean in there too).
Wow, that is some serious moisture. I condition the grain with a spray bottle as I am dumping it from scale to bucket. I just spray the grain as it falls in. I always let it sit at least 20 minutes before milling after all that spraying as well. It does make my grain bed seem "fluffier".
We live and learn right? At the very least it is a wild photo. How much grain were you milling there?
I've got a couple brisket going on this weekend, feel free to send me some of that sauce you're making and I'll let you know how it is
I've asked this elsewhere but for brisket, should I go sauced or unsauced? I have a couple bottles of Sweet Baby Ray's but only cause someone said it was good, never tried it. Personally, I have a low tolerance for acid and I'm not much of a sauce person (I even prefer chicken wings just breaded and seasoned with a little salt and pepper). I don't think I have any bourbon to add to the SBR's sauce either.
That looks excellent too. What's the thought behind the carapils? Body and foam stability?