“Denmark?” my wife asks, slightly incredulously. “Denmark,” I say. It was Valentine’s Day 2010 and my wife and I had just finished up a fairly extensive beer tasting of commercial offerings of
Adding a kegging system to your homebrew setup is often a welcome addition (and relief) to brewers. You can save time that would normally be spent bottling, precisely control and adjust carbonation
Beer Geek Breakfast, which adds French press coffee to an oatmeal stout, is the beer that put Mikkeller on the map and was voted number one stout on Ratebeer.com.
Berith Karlsson, from Närke Kulturbryggeri, said of this smoked doppelbock spiced with juniper twigs, “being a double bock lager, (it) is named after the two goats pulling the wagon of Thor, the god of thunder.”
Jens P. Maudal, Head Brewer at Haandbryggeriet in Drammen, Norway, says, “The recipe is our recreation of a traditional farm ale that was every farm’s regular drinking ale, and a stronger version was normally brewed for the Christmas holiday season.”
“A dark brown English ale in which classic English malts meet the spicy hoppiness of the New World.”
Rogue’s Shakespeare Stout is a classic example of the style. Rogue describes it as, “Ebony in color with a rich creamy head, earthy flavor and a mellow, chocolate finish.”
Jamil’s American Stout (5 gallons/19 L, all-grain) OG = 1.072 (17.5 °P) FG = 1.017 (4.4 °P) IBU = 73 SRM = 48 ABV = 7.2% Ingredients 13.47 lb. (6.11 kg) Great
Deschutes Obsidian Stout clone (5 gallons/19 L, all-grain) OG = 1.067 FG = 1.019 IBU = 73 SRM = 50 ABV = 6.4% Ingredients 10.69 lb. (4.85 kg) Great Western domestic pale
I brewed a weizenbock with an OG of 1.070 and transferred it into secondary conditioning where it has been ever since at room temperature. I plan to keg it soon, but I was wondering, should I cold condition it first
If you achieve less than 100% of a brewer’s possible yield, are there not unconverted starches present in the beer that will cause a haze? Or are all the remaining starches insoluble?