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Kids are back in school and I have my Monday brew day back! I'm doing a Southern Tier Mocha Stout Clone and then next Monday Firestone Walker Double Jack. Its going to be a great fall!

I have been reading this thread and your process was interesting. Maybe you could help me with a problem I had when I was brewing a barvarian heif. I brewed and cold crashed to clear it out. I removed it from the fridge, primed and bottled it. Let set for a few weeks, NO CARBINATION! Is this...

Mashing in a Pliny the elder clone tonight. Starting a little late here in Boston, but you have to brew when you get the time. Cheers!

Caveman

There is a beer made by Berkshire Brewery in MA, raspberry strong ale. And I carry it at my restaurant, so I want to see if I can compare to the big boys. Maybe do a blind taste test with the brewer and see which one he chooses! :) I probably will only rack half the batch into raspberries

Yes, I wanted to keep it on the light and the original recipe called for candi, and they said it was a little too dark. So I switched that out. Good luck with yours! Cheers!

In primary for about two weeks I went with Trappist worked great! I took a reading today and it is at 1.008, I will check again in a couple of days. But a couple of question, first question is would it be possible for it to drop any more? Second, I had a low original gravity reading of 1.072...

Ok, sorry for the delay in response...it is going to be a partial mash. OG 1.085 FG 1.014, 5.5gal boiled volume, 5gal batch, Recipe is as follows: 6lb English 2-row Pils 5.5lb Belgian Pils 1lb Belgian Caravienne 1lb American 6-row Pale 3lb Dry Extra Light; Muntons 1lb Honey .5oz...

I'm brewing a Belgium strong ale next week and I'm wondering if there are anything I should be on the look out for? I am also thinking about adding raspberry in secondary and wanted to know the best process...first, fresh or frozen raspberry ...second should I put them into a hop bag or right...

Thanks for the words everything is going great!

Left my yeast out of the frig! It was in my cellar, about 64*. Is it dead? When I opened it it popped a bit, but not like the last one I used. It was British ale yeast wlp005. It has only been 3 hours since I brewed but it looks like everything has fallen to the bottom. Attached is a photo. Or...

I dissolved the priming sugar and pour that into the bottling bucket. It seems to blend in pretty well. I brewed 5/2/12, bottled 5/26/12 refrigerated for a week before drinking. I have moved the unrefrigerated bottles to a warmer place, about 70*. will keep them there for about a week then...

Bottled after 3 1/2 weeks in primary at about 83* . Priming sugar for a 5 gallon batch and capped. Kept the bottles at about 66* for two weeks and regrig. For one week.

Brewing a nut brown ale tomorrow. It will be a partial brew with about 5-6 lbs of grain. Anything that I should be on the look out for or do special? I have brewed about 7 batches so I know the basics. Thanks in advance. One other thing I brewed a Saison in February, everything seemed to be...

Thanks for all your thoughts...Here is the recipe, Partial Brew: 6.6lb Dark LME, 2lbs Dark DME, 8oz Caramel 60L, 8oz Roasted Barley, 8oz Black Patent. 1oz. Bittering hops, .5oz Aroma hops. Yeast(Sachet). Steeped grains at 151* for 40mins. Pitched yeast at 67* and started fermenting on 3/19/12...