Recent content by Beatty Brewer

That should work, I think my oven can set as low as 170. I might wait until next weekend to use the toasted just to be safe. I wanted to try using only the six row pale in this one anywa.

I just got my lagerator set up and I feel compelled to fill it. This is the recipe I want to brew, but I have a couple questions. Classic American Pilsner 5 gal batch, 6.5 boil volume 7# six row pale 2# six row toasted 15 min. @ 300 2# flaked corn 1 oz 6% sterling 60 min .5 oz 6%...

Here in SW PA the wild black raspberries are getting ripe and I picked about a pound and a half. I was thinking of adding them to about a gallon of the stout that I brewed last week in a seccondary fermenter. I don't have any experience with fresh fruit and I am worried about contamination...

Here in SW PA the wild black raspberries are getting ripe and I picked about a pound and a half. I was thinking of adding them to about a gallon of the stout that I brewed last week in a seccondary fermenter. I don't have any experience with fresh fruit and I am worried about contamination...

Welcome to the AG club! I wouldn't worry about the turkey fryer thermometer as they are notoriously inaccurate. I still need to calibrate my floating thermometer but I can still make good beer. Those enzymes are resilient within reason.

I had a gallon in the fridge for a week to step up a starter. I used plenty of hops and sanitized a gallon jar with star-san. I can't say if it did anything special for flavor but it didn't get infected.

My 135,000 btu burner is much hotter than I need for 5gal batches. It maintains a boil with the regulator less than a quarter open.

I want to revive some california common yeast, w2112 I think, from bottle sediment. Would the sediments from two 16 oz bottles be enough to innoculate a 2qt starter? Also, should I wash the sediment with sterilized water or just pitch the slurry right from the bottle?

I brew on my porch,this is my view

We have an cheap inline carbon filter on the cold line from the pressure tank,I get it straight from the faucet. It does a good job on the sulphur smells, but not on the iron taste. If you are not used to it it tastes like blood.

Straub Special Dark has been our commercial beer of choice recently and I am planning a home brew version. It is all grain, 5 gal. batch. 5# 6 row pale 1# victory 1# cara-Munich 1# crystal 60L 1# flaked corn .5 oz spalt pellet 60 min. 1 oz spalt pellet 10 min. W-2112 California...

I should have room if I use boiling water for the second infusion(I use a 5 gal mlt) or I could do a decoction.

What would happen if I use this grain bill without a protein rest? 7# Briess 6-row pale 2# flaked maize 1# Weyermann munich From what I read the protein rest is needed for more than 25% under-modified malts and adjuncts and the corn is less than 20% of the grain bill. The 6-row has high...

American amber ale is a good call. Tasty Brew shows all red in the style comparison, but it mostly matches BJCP guidlines.

Greetings, This is my first all grain brew and I couldn't have done it without this site. Thank you for all the help. It started as,what else, Ed Wrt's HPA. But this is what I could get at the LHBS: 8# Two row Pale 2# Vienna 1# Crushed Crystal L49-64 cascade pellet hops 1oz at 60 min and...