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• Posted in thread: Chocolate stout on 02-02-2013 at 03:52 PM
  I have been doing all grain for a while. I would say you need to use a base malt for your
  recipes and use less of the really highly colored specialty malts. The base malt will
  contribute extra enzymes...

• Posted in thread: Attempting to brew in Okinawa on 01-25-2013 at 08:39 AM
  Start by browsing HBT and looking for forum categories where you have questions, then read the
  'Sticky' topics. These are posts that have been designated by the moderators as having
  exceptional value ...

• Posted in thread: Upgrade time...help plz. on 01-24-2013 at 05:57 AM
  The crush of the grain was the issue. With the new grain mill he moved from the 65-70 range to
  the 75-80 range.

• Posted in thread: Accidentally ordered California v ale yeast. on 01-12-2013 at 12:27 AM
  You should be fine. California V is the same basic strain as 1272 (Anchor Liberty) according to
  Mrmalty. I use it for most of my IPA and Pale recipes. I prefer it to 1056 because it tends to
  make for ...

• Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 01-10-2013 at 04:25 AM
  If you have beersmith you will be better off to create the recipe yourself based on your
  equipment and efficiency. I would share mine but I did a parti-gyle type of production. The Big
  beer hit 1.094 ...

• Posted in thread: pitching rate by temperature on 01-10-2013 at 04:20 AM
  I generally over pitch a little bit. I tend to get a pretty predictable level of esters as long
  as I keep the yeast healthy and the temp low. I have never really experienced any negatives
  from overpit...

• Posted in thread: top 5 commercial brews... on 01-09-2013 at 06:13 AM
  NinkasiLagunitasTen BarrelSierra NevadaBridgeportSorry if you did not make the list... I shed a
  tear for each brewery I could not include.

• Posted in thread: pitching rate by temperature on 01-09-2013 at 05:48 AM
  I would definitely pitch more yeast. I assume that you are pitching low for a clean ferm. My
  understanding is that if the yeast do not complete the growth stage quickly before the active
  stage you can...

• Posted in thread: Northern brewer session on 01-09-2013 at 05:08 AM
  My brother does an awesome pale ale with northern brewer and simcoe.SRM 7-9og appx 1.052IBU
  appx 35Pale malt 90 %Munich 10 L 5%Caramunich 40 l 5%northern brewer at 60 for about 32 IBU1 oz
  good quality...

• Posted in thread: airlock bubbling over!! on 01-09-2013 at 04:47 AM
  Don't sweat it. You simply have an active fermentation which is better than a slow fermentation
  which tends to lead to tired yeast that are not predictable and create off flavors. With any
  beer with O...