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I just popped open my second batch that had some smoked malt and there is a hint of that awful band-aid phenolic character. I have done about 11 batches without smoked malt and two with and the two with have had a slight band-aid flavor. The first one was a porter and was really only...

My Dad drinks mostly PBR, but he is interested in my brewing and so I would like to brew up a small batch that he might like. Here is what I have far: Batch size: 3.5 gal Boil volume: 4.5 gal OG: 1.052 FG: 1.013 Bitterness (IBU): 17.2 Color (SRM): 3.9 ABV: 5.1% Two-row...

I decided to brew up a saison for the start of summer that is approaching. It is a small batch because all of my fermenters except my 5 gallon carboy are locked up. Here is my recipe: Small Batch Saison Batch size: 4.5 gal Boil volume: 6.0 gal OG: 1.056 FG: 1.004 Bitterness (IBU): 32.4...

I did a re-brew of my smoked porter. Love brewing outside, what a nice change from being stuffed in the kitchen!

So I am brewing a bitter tonight with only Munich malt. I am using 8.5# Munich for a 4 gallon batch and I am using my new mash tun for the first time. I missed my mash temp by 10F leaving me at 140 instead of 150. I think that I hadn't accounted for the temp loss in transferring the hot...

I haven't felt the need to upgrade my fermentation process as my beers are coming out pretty much as I'd expect for someone with my experience. However, I'd love to get some feedback on my fermentation. My cellar stays a consistent 63-65F. I chill my wort down to about 65F for my ales and...

Many folks on this forum recommend that noobs like me give our beers time to age and improve. I am an impatient person, and while i knew that they were right, I couldn't help but drink my first few beers as soon as they began to carb. At the same time the SWMBO had the idea of having a tasting...

I recently made a smash with munich malt and it came out spledidly! I would like to do one with centennial hops, but I don't want it too bitter. Is it possible to just do some late additions with a relatively high alpha hop like centennial? Here is what I came up with: Batch size: 4.0 gal...

So I discovered today that the new English football pub four blocks from my place has four Fullers beers on draft! They seem to have done some deal with Fullers because the setup is apart from the taps and they are fancy with huge beautiful pump clips and made to look like beer engines. I am...

It seems like every craft and home brewer is trying to outdo the rest in terms of IBUs, malt and hop character, and abv. I don't know if it is just a backlash against this, but I find myself drawn toward subtle, balanced, low gravity beers. I love hop aroma and all the different types of malt...

So I just bottled my third beer, a blond ale, and had a question about head space. I normally just fill the beer to the top and then pull out the wand. It leaves about an inch of head space in the bottle. However, with a couple of beers last night I started tapping the wand on the side of the...

I whipped up this partial mash recipe for the Red Banshee because my wife loves the stuff and I wanted to try my hand at it. I am a relatively new brewer, so I could use some tips! Banshee Clone Batch size: 5.0 gal Boil volume: 3.5 gal OG: 1.056 FG: 1.014 Bitterness (IBU): 38.8...

I brewed the following recipe for a smoked porter this weekend and got a higher original gravity than expected. If the grains had been mashed the predicted OG would have been 1.065. However, I steeped them, so I edited the software not to count them toward the OG and as a result the expected...

After a ten year hiatus I am brewing again! I feel like a total newb as I only did four extract batches back in the day and I am gearing up for a third batch this time around. I felt like I had to re-learn most of what I used to know. Hopefully, the kind folks here can help me ease back into...