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  1. Kyle66605

    Can I get a critque on my Oktoberfest recipe

    This is my first attempt at making an all grain Oktoberfest and would appreciate some constructive criticism First off I don't have the equipment to actually lager a beer properly so I am using ale yeast. 5.5 lbs Pale malt 5.5 lbs Munich 13 oz Caramunich 1 oz Tettnang (60 min) .5 oz...
  2. Kyle66605

    making my first whisky porter

    10 lbs 2 row 1 lb wheat 1 lb chocolate malt .5 lbs black malt .5 lbs crystal 90 1 oz chinook (60 mins) .5 oz us goldings (15 mins) .5 oz us goldings (5 mins) White labs British ale yeast 2oz oak chips and 1 pint makers mark added to the secondary Any thoughts?
  3. Kyle66605

    Morgans Bitter

    Here is a simple Bitter recipe that I'm brewing right now 10lbs Mirror Otter .5 lbs Crystal 20 .5 lbs Carapils 1.5 oz East Kent Goldings (60 minutes) .5 oz East Kent Holdings (10 minutes) 1 tbsp Irish Moss (10 minutes) This went over well over the 4th so I'm brewing it again
  4. Kyle66605

    Dry Hopping

    I'm thinking about dry hopping an ipa in the near future. What is the best wayt to contain the hops so they aren't just loose in the secondary?
  5. Kyle66605

    active fermentation after 3 1/2 Weeks?

    I have an old ale that is still showing signs of active fermentation after 3 1/2 Weeks. I used Dennys favorite wyeast. This is my 10th batch of beer and have never had one go this long. Is this normal?
  6. Kyle66605

    Hi from Kansas

    I'm looking forward to all the great posts and hopefully getting some good advice.
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