Recent content by Rodan

thats whats great about brewing your own beer! :) Freedom! Just cause no one has tried something yet doesnt mean that its not going to be great. I just brewed an Oatmeal as well. Mine was all grain (so just more 2-row and no extract). Heres what i used for specialty grains. 1lbs of crystal 80...

ha! i didnt even notice! It was on the "new post" list for me before i posted my response...

um... wow... Toot, are you even kind of serious? Get drunk faster and impress people with the strength?!? Come on man! Thats ridiculus! Anybody who really knows beer knows that BELGIAN beer is exactly what you just spent a whole paragraph dissing.... and its one of the finest forms of brewing...

Definatly! When it comes down to homebrews, you always want to strive to get exactly what you want. Thats why i was persistent! Its a shame when your envisioned "perfect" brew turns out to be less than perfect... ... which it would have been if i overcarbonated! Thanks again guys!:mug: Maybe...

Now that im thinking about it, you guys are probably right.... This is the first stout ive brewed, but i usually try to brew belgian stuff, so its always important to me to get a nice thick rich head... I guess to broaden the question, how in the hell do the belgian's get that "whipped cream"...

ya... the mission objective was to create a massive, black, thick, rich stout. I actually took an existing recipe and modified it, adding more crystal( the 120), upping the chocolate and roasted barley, and then adding a bit of black patent. I also modified it so i could end up with the proper...

i have a bit of leftover liquid invert sugar from a belgian beer i made a couple months ago... i figure ill just use it to prime this stout. And, what do you guys think about the stout recipe itself?

cool heres what i used for my grain bill. Oatmeal Stout- 5 gallons expected OG= 1.052 actual OG= 1.054 IBU approx 35 2-row 9# Crystal80 1# Crystal120 0.2# Oat Flakes 1.15# Chocolate 0.6# Roast Barley 0.6# Black Patent 0.2# Hops: Northdown (whole/fresh) 1.2# Irish Moss at end of boil Wyeast...

hey guys, I have to bottle my Oatmeal Stout soon and that got me thinking... what do i really like about stouts (besides flavour)? Appearance!!! As I searched around the net, looking for the best way to prime i discovered that many people have ideosyncratic methods of obtaining that...

ya, thank for pointing that out... i did mean sanitizer. :cross: Regardless, ive heard that it works wonders for sanitizing bottles. Efficient, no rinse, potent.... no one uses it? Maybe ill try it out...

anyone else have any suggestions/tips?

hey guys, I was looking around for other sterilizers when i ran across this "Quats" stuff. I usually use the pink stuff (Diversol) but from what ive heard, quats is WAY better. #1 Hospital grade sterilizer. #2 NO RINSE nessesary! #3 Very little quats is needed per liter of water (were...

I assume the same thing can be said for German wheat yeasts eh? The yeast i used for the hefe was the Weihenstephan strain from Wyeast. I havent used a belgian wheat yeast... yet. I may try a Blanche de Chambley clone soon....

one of my first batches i forgot to mix the priming sugar in well well. Some are carbonated nicely, others are not. I know its because i forgot to stir properly.

Right after bottling i put by brew in a warmer temperature zone for 5 days or a week, basically to encourage fermentation and carbonation. Right after that week the beer is put in a fridge downstairs that i have regulated at about 5 degrees celcius. The beer stays there for a month or more. may...