Narbrew is the hobby of Eric and Jeremy, novice homebrewers on the verge of something great. Check back soon and follow the progress of our unique ales and craft beer interests.
#1 by Nate Brown on January 6, 2012 - 4:44 PM
I met you guys last night at MLBA. I figured I’d post on here, since you said you were hoping to increase traffic. I just looked at the thermometer in my basement and it was 52 degrees. The volatility was pretty good (a high of 53 and a low of 51). Unfortunately, probably too warm for lager yeast, but I might try lagering an ale down there. I was inspired last night by the stouts, so I just ordered an oatmeal stout kit from Midwest. I think I’ll tinker with it to make a maple and brown sugar oatmeal stout (always my favorite from the Quaker variety pack as a kid). Any advice is appreciated!
#2 by jeremy on January 8, 2012 - 12:04 AM
hey nate, i don’t think i’ve ever brewed with maple syrup, but i know it works similar to honey in that it is highly fermentable. if you put it in the boil it will mostly ferment out and can be used to make a dry beer. since the roasted malts in stouts can make for an already dry taste, you may want to pasteurize it and put it in the fermentor after primary fermentation has slowed/stopped. instructions for that here: http://www.homebrewtalk.com/f67/martian-matter-maple-brown-ale-63012/
i think i would only use about half as much maple syrup as this guy uses though.
hope that helps
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