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  1. "Inkleg" post=375937 said:Frank, aka zorak1066. Where in the south do you live. Hopsecutioner is a dead give away. Oh, my favorite beer is always the next one. :chug: He lives in the florida panhandle. Im in central florida, a little north of orlando
  2. Well, before this weekend i would have said Stone Ruination all day long. But as i dive deeper into the different styles of beers, Delerium Noel currently holds the title of my favorite. The complexity of a belgian is a beautiful thing
  3. Drinking Unibroue Trois Pistoles right now. A little more carbonated than i prefer, but man i think ive found my new favorite style. A Hop head turned belgian. Theres so much more to this beer than assaulting a boiling wort with wave after wave of hops like an IPA. I will strive to make beer this good. Zorak, is there a certain beer you have in mind while concocting this brew or are you just going for the style in general? And yes, im drinking at 6:43 in the morning. I work nights and deserve a beer after work too dangit! lol
  4. Glad i saw this thread! Had my first belgian dark ale this weekend and absolutely fell in love with it. It was a Delerium Noel. Ive checked out NB and had already decided im gonna order this one. This thread will comei n handy Zorak how long do you plan on conditioning this one?
  5. Tried my first one at 9 days in the bottle last night (because im impatient). I hope the others are better. It was sweet, almost syrupy, and not well carbed, although i expected the light carbonation because i only added half of the priming sugar. Maybe the yeast hadnt finished eatng the sugar. We'll see in 3 weeks
  6. "Beer-lord" post=373821 said:I've read that breweries use sulphor sticks to clean and sanitize barrels but it's very dangerous as the alcohol and fumes could ignite. Here's some info I've found that might be helpful. http://www.byo.com/stories/item/948-keeping-it-clean Thanks, i should have read that link first. Much more in depth
  7. In case anyone else wants to know, heres the best instruction I could find To clean a barrel, let it soak for a few hours or overnight with a solution of sodium percarbonate or sodium carbonate. Rinse out, then rinse with a solution of citric acid to neutralize the alkaline cleaning agent. Now, fill with wine. If the barrel is to be stored for a short time, you can leave it with a sulfite solution bunged up inside. For longer dry storage, burn sulfur sticks or disks in the barrel once every couple of weeks after it has dried
  8. There's a small boutique distillery here in town that ages whiskey in 5 gallon batches. I plan on buying one of their barrels and using it as a secondary for a scottish ale. Is there any sanitation that I would need to do in the keg, or should it be good to go?
  9. Ya know, when I make this next week it will only have been my second batch. At this rate I'll be AG by next month lol. I enjoy tinkering with technical things too much
  10. Thanks for the input guys. Here's #2 Silver River Wheat ------------------ Brewer: Corey E Style: Weizen/Weissbier Batch: 2.50 galExtract Characteristics --------------- Recipe Gravity: 1.054 OG Recipe Bitterness: 12 IBU Recipe Color: 4° SRM Estimated FG: 1.014 Alcohol by Volume: 5.2% Alcohol by Weight: 4.1% Ingredients ----------- Muntons DME - Wheat 3.00 lb, Extract, Extract Cascade 0.25 oz, Pellet, 20 minutes Citra 0.25 oz, Pellet, 5 minutes Orange Peel, Sweet 1.00 unit, Spice, Safbrew WB-06 Dry Wheat Yeast 1.00 unit, Yeast, Temperature Range: 59°-75° F 11.5 GRAMS
  11. I know ive already gotten this up in my spring water thread, but i wanted to aim at a wider audience. Basically im looking for input on the hop schedule and amount of dme. I noticed my abv was a little higher han most wheats. While im ok with that, i just wanna make sure that it wont adversely affect any flavor or drinkability. As far as the hop schedule, my intent is to share this with the guys in my family, and they cant stand hops and think Busch Light is "a damn good beer". I wanted the citrus from the hops, but i dont want to over do it. Silver River Wheat ------------------ Brewer: Corey E Style: Weizen/Weissbier Batch: 2.13 galExtract Characteristics --------------- Recipe Gravity: 1.063 OG Recipe Bitterness: 27 IBU Recipe Color: 5° SRM Estimated FG: 1.016 Alcohol by Volume: 6.1% Alcohol by Weight: 4.8% Ingredients ----------- Muntons DME - Wheat 3.00 lb, Extract, Extract Cascade 0.25 oz, Pellet, 30 minutes Citra 0.25 oz, Pellet, 12 minutes Citra 0.50 oz, Pellet, 5 minutes Orange Peel, Sweet 0.50 oz, Spice, Added with 5 minute hops Safbrew WB-06 Dry Wheat Yeast 1.00 unit, Yeast, Temperature Range: 59°-75° F 11.5 GRAMS
  12. "haerbob3" post=372488 said:I usually use a hop tea instead of dry hoping now. I just like the results better. What is your prep and addition procedure for this method?
  13. "haerbob3" post=372373 said:Ran your numbers through Beersmith every thing looks good. A quick question when are you planning on adding the orange peel? I found that I got more orange flavor by adding the peel in secondary. Another option that will give a great orange flavor is essential oils. The orange & citrus ones you should be able to get at the grocery store. The oils are generally used for making hard candy. A little goes a long way a drop or 2 should do the whole batch. what do you mean by secondary? Like later in the fermenting like a dry hop? I had planned on adding it at the 5 minute hop drop, but if I can get better flavor I'll go another route
  14. "Brewbirds" post=372369 said:How to brew by John Palmer has a section about about water profiles you might be interested in. I lived in Florida for a while and if I remember correctly a lot of the natural springs were protected/parks. You could probably get info from the parks department, tourist info or environmental quality department about the characteristics of the more popular springs in different parts of the state. Thats a good read, thanks. I might save gettin fancy with the water until I eventualy graduate to AG. Although since I'm goin to the spring this weekend and I've gotten the name of the beer picked out, might as well go ahead and get some and use it, even if more for novelty than anything else.
  15. Thanks Jim, you've been a big help. I was thinking that since I'm not doing a full 60 minute boil, I'll go ahead and boil all of the extract to best utilise the hops.
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