Rogue makes Voodoo Doughnut Maple Bacon Porter... in a bottle the color of Pepto Bismol. I have heard that it sells very well, but I have less than no desire to try it. Bleh.
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What are you planning to make? If it will be in a keg in 3-4 weeks, I say pitch. The baddies shouldn't be able to keep up with the yeast.
If it's something that's going to have an extended secondary/cellaring, I'd be more leery. That's when an "infection" will take hold.
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I've seen some RIS recipes that have so many specialty grains in it at small amounts it looks like the author went into the LHBS and just said, "I'll take one of everything." I don't think that's a good recipe for anything other than a big beer that tastes "brown" or perhaps "black".
It is a bigger beer so it can handle more ingredients than a smaller beer but you can find a lot of complexity by mixing a few specialty malts in a suitable blend. You may want to strip down your recipe to the bare essentials and then tweak one thing at a time to get to your desired outcome.
I just use a syringe marked in ml. Too easy?
I've got a recipe that's won me several medals, a BOS and runner up BOS in the past. its on my list to rebrew this year. will post from home later today.
it is not simple though