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Re: Robust Porter follow-up part 1

Chris Yate — Wed, 04 Nov 2009 09:11:03 GMT

... Quite. That's the main reason I have avoided putting real chocolate or cocoa in beer. It's perfectly possible to make a really sweet, chocolatey tasting

Re: Robust Porter follow-up part 1

reading_dad — Tue, 03 Nov 2009 20:51:29 GMT

Surprisingly, the mouthfeel was better than I anticipated. There is enough roastiness and hops to mask the dryness and in this case, I think it sharpens the

Re: Robust Porter

Chris Yate — Tue, 03 Nov 2009 09:12:28 GMT

I was reading the other day that Youngs' Christmas Pudding Ale is basically their strong ale plus coconut (essence?). The coconut gives it that mincemeat

Re: Chestnut beer

allan degroot — Mon, 02 Nov 2009 23:44:03 GMT

Those are horse chestnuts and aren't really chestnuts at all and only an idiot would eat them... Frankly I think idiots eating them is an absolutely wonderful

Re: Chestnut beer

Mike Firosz — Mon, 02 Nov 2009 18:50:30 GMT

She was a useless, poisonous nut. ... From: Bob Subject: Re: [Bathtub Brewers] Chestnut beer To: bathtubbrewers@yahoogroups.com Date:

Re: Robust Porter follow-up part 1

basicpoke — Mon, 02 Nov 2009 16:42:55 GMT

Congrats. The coconut sounds great with porter. Does it taste fairly dry? Your FG was 1.010 right? Let us know how it turns out. BasicPoke

Robust Porter follow-up part 1

reading_dad — Mon, 02 Nov 2009 14:49:49 GMT

Hey Everyone, As you may recall, I wrote a few weeks back about a stuck fermentation, but really, I was using a refractometer to measure FG, not my hydrometer.

Re: Chestnut beer

t2000kwt — Mon, 02 Nov 2009 11:12:44 GMT

If you go for hazelnut, don't use the syrup after fermentation. It's sweet, so it will have some sort of sugar in it. If you use it during secondary

Re: Chestnut beer

Bob — Sun, 01 Nov 2009 22:25:01 GMT

Okay I'll ask the question. Did she survive eating some or did she try feeding them to you? Bob O. ... of edible nuts. Certain chestnuts (like the Ohio

Re: Chestnut beer

Mike Firosz — Sun, 01 Nov 2009 20:27:37 GMT

If you are going to use chestnuts, be sure to get them from a vendor of edible nuts. Certain chestnuts (like the Ohio Buckeye) (no joke intended) are

Re: Chestnut beer

Mitch Reid — Sun, 01 Nov 2009 19:20:21 GMT

Hazelnut sounds yummy.(personal preference) I would try an extract added near the end of secondary Your toasted malt and low hops approach sounds like an

Chestnut beer

Chris Yate — Sun, 01 Nov 2009 19:06:21 GMT

I have been considering the possibility of making a beer with chestnut or hazelnut (or some other nutty flavour). As far as I can see the possibilities are: -

Re: Porter fermentation question

Bob — Sat, 24 Oct 2009 03:38:35 GMT

My mash dilution is normally between 1.25qt/lb (2.61L/kg) to 1.5qt/lb (3.13L/kg). I always check for full conversion with the iodine test. You're supposed to

Re: Porter fermentation question

Joe Strain aka Yodar — Fri, 23 Oct 2009 23:50:41 GMT

I used iodine early in my AG work to determine whether my process was efficient and if I see anything , I see dextrines or I see Iodine's native color I am

Re: Porter fermentation question

Joe Strain aka Yodar — Fri, 23 Oct 2009 23:44:53 GMT

1.25 qt/lb grain is my ratio it is NOT very soupy but that's the highest dilution in the program i am using (mashCalc) Yodar words MEAN things ... From: