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Well bud I can talk to about it Friday night in person if you like and yes I can help you out and brew with you if you like. I know you live in an apt it is possible to make good beer in an apartment...I lived in one six months and had all kinds of libations going at once...mead , wine and beer. So we will talk soon bud. anything I can help with just ask.
I feel like a dumbass... I just went and looked at your intro thread... Yeah, see you and Tots Friday night for beers and brewing talk.
Been brewing for.........quite awhile. Too hot right now, I'll wait till fall.
I wouldn't mind getting some info. I always thought beer and mead would be fun!KC
Picked up The Joy of Homebrewing today since I got paid. Lots of good info so far.
biersmythe, sorry I haven't gotten back to this but I'll be checking the book out as soon as I can. Thanks for the info. KC
When I was home brewing, I had good luck with most of the Australian products.
No, that wasn't one of 'em. Along with other things I can't remember, the name of them I cannot recall.I mixed some additional hops and barley along the way, too.
I was just curious if it was coopers cause they are an Australian company.
What do you like to brew Wineslob?
I like to make what I call "New Castle on Steroids". Essentially New Castle Ale but all grain and an ABV of around 6-7%
Well I don't give out my personal/professional recipes so I wont ask for yours but other than more grain what do you do to get to the "on Steroids" point? Do you have any advice for other peeps on what they need to do to get close to the Newcastle? That is what I would like to create here is camaraderie with fellow brewers (and aspiring brewers) to discuss recipe formulation and processes.
The "steroids" part is the abv. I believe New Castle is around 4.7%. plus going all grain increases the body. Not-so-thin-tasting but retains the flavor, at least as close as I can get it.It's 10 - 11 lbs of 2 row pale, 1 lb Crystal malt, Kent Golding hops, and ale yeast. I don't mess with it too much other than 2 stage fermentation.