-
BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over time BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
Search results
-
Homebrewers - Whats Fermenting?
Well the taste tests are in. Chocolate witibier is officially a bad idea lol. It sounds amazing, well to me it did, but when it comes down to it I don't think its meant to be. Now a sour wit on the other hand is a big winner. 1oz lactic acid per gallon to the keg, very tasty and very refreshing. -
Today's Smoke (2004-2022 Archive)
These just keep getting better and better. I think I like this blend best in this vitola too. -
Month Of The Monsters
Real nice smoke. If its only a wrapper change from the Jekyll it really did a lot to the profile. Theres also a certain distinct flavor the Jekylls had thats missing though. Kind of a weird description but the Jekylls had sort of a smoked jerky twang to them I found delicious and unique. -
-
Month Of The Monsters
I don't know about that Im pretty sure I preordered mine the past few years. Not that you have to or anything, like you said theres plenty, but Im almost certain vendors still took preorders. -
Month Of The Monsters
When are retailers going to start taking preorders on Hyde non dress boxes? -
Homebrewers - Whats Fermenting?
No problem! Theres a likely chance 10% is fine but I know when I tweak my recipes I like to make smaller adjustments when it comes to specialty malts. Regular chocolate is fine it just depends how much roast your after. If you want a sharper more pronounced roast than regular chocolate will be... -
Homebrewers - Whats Fermenting?
I had a second to put everything in my Beersmith and it looks like you've got 2.6% Crystal. Jumping right up to 10% might be too much as it will add more sweetness to the beer. If it were me I'd bump it up to 5% first and up the mash temp then on another batch move to 7.5% and eventually 10% if... -
-
-
Homebrewers - Whats Fermenting?
I won't lie Im too lazy to do the math right now but I'd try bumping the crystal to 5-10% of the grist and mash a little higher. Not sure what the percentage you have now but eyeballing it looks lower than 5%. This should help the body/mouthfeel. Another option is adding in some torrified wheat... -
Homebrewers - Whats Fermenting?
Drinking my sour wit right now and Im really digging it. Sweet orange and peach esters lead the aroma followed by coriander and a bit of musky Belgian yeast character. No clove. The tartness compliments so well off the orange its almost too hard to pick up. It basically tastes like a refreshing... -
Today's Smoke (2004-2022 Archive)
It was a pretty solid smoke. No clue what the price is but based on taste they're worth a try. -
Today's Smoke (2004-2022 Archive)
The brand is a new one for me but it says it's got Aganorsa ligero. Pretty solid so far.... -
Today's Smoke (2004-2022 Archive)
HE Lance while brewing an imperial oatmeal stout -
Homebrewers - Whats Fermenting?
It's hot as balls out today but we're getting it done. I didn't realize I was out of flaked barley so I had to I had to make a last minute sub for oats. Disappointing because I think flaked barley have better flavor and mouthfeel but the ball is rolling on mash #1. All in all came to 25# of... -
Homebrewers - Whats Fermenting?
It has it's ups and downs. I would have never bought one but the brewery has 3 so I've been using the small system. The only negative I can say is the limits on the malt pipe. You either have to use some extract or run a double mash if a beer has a big grain bill. Runs step mashes at the push of... -
Homebrewers - Whats Fermenting?
Nice I'm getting ready to keg this wit I plan on souring half of. Sort of going for the same tart and citrusy thing. Samples were nice but not wanting to go overboard I went too light on the orange and coriander so I'm thinking of dry hopping the keg with some. If it comes out good I might do a...