Pages: 1 2
Mint???
great idea..........
Brewchez-
I'm afeared, very afeared.
But, what do you mean by all that. Your scientific side is showing, and I'm but a poor humble lumber peddler.
Why do you think I like those Spruce concoctions so much.
Sounds like a great idea to me. Mint Double Chocolate Stout sounds good, maybe even a summer wheat with lime/lemon zest.
Or maybe I just need to drink a mojito!
Rooster-
Check out the thread on Citrus Beer.
Brewski:
I know I know. My analytical side has been slowly consuming my artistic/free flowing side. The worst part is I am fully aware of applying to much analytical thinking into problems, and it frightining.
Just slap me around a little when I appear to be using too much logic to a problem.
Well I got me some peppermint extract and mint extract. Problem is that living in BFE Wyoming I can't find a chocolate beer. But I added 1cc to a Guiness and it was O-tay. Added 2cc's to a black and tan and it was way O-tay. I tried with both the peppermint and the mint and I'd have to go for peppermint cuz it's strong enough to mingle with the heavier flavors of the beer. Now if I could get my grubby mitts on a micro chocolate stout type brew I might have a feeling for how this would turn out. There was a very distinct peppermint aroma, though not strong but you could tell what it was, in the P-mint beers I tried. Mint was dead in the straight Guiness, at least with the amount i put in. The peppermint + Guiness tasted like Guiness but with a cool crisp finish and a whiff of peppermint at the end. It reminded me of coffee with a Christmas type candy cane creamer.
Gonna give a choco stout a try in my next batch and then if I get that to where I likey then I'll experiment with mint.
Great!, what's you choco stout recipe look like.
I do a chocolate porter where I use one can of hersey's coco powder, i think it 8 oz, maybe 10z.
Had a nice chocolate falvor with out being over powering.
I was just going to pull one out of the UBHB.... any suggestions. I just brewed my first porter the other day and I think it's a dud batch. Very weak ferment for about 24 hours, only a 1/4 krausen and now it's not doing a thing. Everything else I have brewed has had very vigorous ferments.
I would do a hydrometer check on that porter, and taste the sample.
You can always make a starter of fresh yeast, don't over aerate it, and then pitch that. Better yet, if fermentation has actually stalled out, then I would just pitch two vials of what ever yeast you had used.
Have you tried warming it up, if it isn't already at 70ish degrees?
What was your temp at pitch?
I pitched at 76 degrees but I don't have anymore yeast of that type. I brew in my laundry room and it stays a steady 70 degrees in there. I think I may just have to take my chances.
I racked the questionable porter into the secondary yesterday and collected the trub. I hit the trub with a cup of dissolved DME and after 24 hours repitched it back into the beer. Thing are once again rolling as I assume should be usual.
HEY!!! I like that trick the DME and the trub...
Nice save. I'll have to remember that one.
I think that a cold snap coupled with our AC shut the fermentation down. The beer is still active even a few days later. I just hope that nothing got in there in the rack that will goof things up.
Pages: 1 2
Search Home Brewing Knowledge Base
Custom Search
|