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I just did a Belgian Tripel that I feel like finished a little low. I'd like some feedback to see if I may have botched this one... 4 gallon batch Single Infusion Mash @ 150F 90 Minute Boil Wyeast Trappist High Gravity 9# Belgian Pilsner 1# Munich 1# Belgian Candi Sugar (Clear) 1oz Hallertau...

Just had to tell this amusing story about my first Dogfish 120 experience. I live in a very small, very rural area of Kentucky about 45 minutes outside of Lexington. Needless to say, craft beers are hard to come by without driving to "the big city." In my small town of Cynthiana, you can't...

Fermentables: 3# - American Pale Wheat 1# - Munich 10L .5# - Carapils 4oz - Acidulated Malt (ph adjustment) 3# - Extra Light DME (late addition) Mash: Single Infusion - 60 mins @ 150 Hops - .5 oz Liberty(4.5%) @ 30 mins Finings/Additives: 1oz - Dried Bitter Lemon Peel @ 10mins...

I bought a pack of Stillwater Artisanal Stateside Saison last night. While the beer itself wasn't particularly impressive, I harvested some yeast from the dregs and plan to build up a pitchable culture from it. My question, the part I really liked about the beer was the yeast character. It...

Anyone else have the Hopper from Dish Network? If so, do you TOO get a little excited every time you scroll past channel that has a constant infomercial titled "Hoptown." Its just a show telling you how to use your Hopper but every time I see it I get a little squirrely...

I am planning on brewing an American IPA here soon and have noticed a change in my usual water source. I have been using tap water for all of my brews until now and they have all come out great. Our tap water is actually pretty delicious around here. However, we have had some high water issues...

I'm planning on doing an IPA soon and was wanting some recipe critique. 3.5 Gallons 4.5 Gallon Boil Target OG: 1.074 Target FG: 1.017 Yeast: Nottingham 8# 2-Row 1# Vienna 6oz Crystal 30L Single Infusion Mash at 148F Hop Schedule: .5oz Magnum @ 60 .25oz Chinook @25 .25oz...

I just moved into a new house and the basement is AWESOME! It's dark, dry, and stays a constant 60F. Here's the issue, when I make an ale, it is a little too cold for a good fermentation. And if I do a lager, 60F is a little too hot. Like a backwards goldilocks situation... Are there any...

I'm making a Lemon Wheat for this summer's first batch and was wondering what was going on with my fermentation. I'll give you all the stats below. I used a malt that I wasn't familiar with and quite honestly wasn't sure what it would do either. It's been 12 days now and the yeast has dropped...

http://viralscape.com/beers-you-should-stop-drinking/ I mean really, if you believe the new GMO craze then this will probably scare the crap out of you! I love the write up on Guinness using "fish bladder" as an "ingredient." Last time I checked, insinglass wasn't on any of my grain...

I just brewed 4 gallons of an APA with an OG of 1.047. I pitched 1 packet of Nottingham Ale Yeast which I rehydrated beforehand. Fermentation took off = Happy Camper! I checked on it 24 hours later and the beer was crystal clear except for the chunks of yeast swimming around in there? I've...

I am making a 4 gallon APA and was looking for a recommended hop schedule. I was shooting for 30-40 IBU. This is kinda one of those "leftover beers" as I am trying to use up some stuff. AG 4 Gallon Batch 5 Gallon Boil Yeast: Nottingham Target OG: 1.055 Target FG: 1.012 6# American...

Let me first start by saying I am NOT trying to preach here! This was just a simple observation from my personal experience that I wanted to share. I am a firm believer that people should do what they want. Quitting tobacco cigarettes will greatly increase your sense of smell and taste! I...

I'm doing a Kentucky Common with 23% Corn Grits on the grain bill. I am concerned about whether or not the 70% mix of pale 2-row will be enough for adequate starch conversion. I've read that "quick" grits do not need to be cooked first also...is that true or do I need to cook them first to...

Hey all, Bottled a Blonde Ale about 9 days ago and used Corn Sugar to prime and the things are not showing any signs of carbonating. There are a couple of variables that I did with this one that I think may be the issue but I wanted to confirm and hopefully get a solution. 1. I used...

Being new to All-Grain, I'm doing my take on the Kentucky Common Beer. My question is whether or not mashing too long(i.e. 45mins - 120mins) is detrimental to the mash. Here is the grain bill for my small 1.5 gallon batch: 2lbs American 2-row 1lb Flaked Maize 3oz Black Patent 3oz German...

STEEPING GRAINS 155 deg for 30 mins: 4oz black Barley 2oz Cara III 3oz Black Patent 2lbs Light DME 1lb Extra Light/Pilsen 6oz Belgian Candi Sugar Dark .5oz Magnum(15) @60mins .25 Amarillo(7) @15mins .25 Cascade(7) @15mins .25 Amarillo(7) @Flameout .25 Amarillo(7)...

I am planning on doing a Bourbon Barrel Porter for my next batch. I have some Wyeast 1272 American Ale II that I recovered and washed from a previous batch a few weeks ago. My question is whether or not this strain would work well for what I am doing or should I go with a different yeast? I...

I wondered when this would actually happen...I live, as we call it around here, "out in the sticks" and it is an hour drive to the nearest LHBS. My question, is there any way to make an educated guess as to when primary fermentation is over? Blonde Ale OG: 1.042 Wyeast 1272 It has been...

I brewed an attempt at a Holiday Spiced Ale and I wanted it to be big! I let it sit in the primary for 3 weeks @ 65-68 degrees. The OG was 1.092 and the FG now is 1.022. I'm getting ready to rack to my bottling bucket and carb these things but my question is this: Assuming all of my...