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I picked up this used bar on Craigslist on the cheap. It appears to be homemade, and maybe 20-30 years old. The bar top is 2" of particle board covered with what I'm assuming is maybe a veneer of sorts (???). It has the look and texture of wood...it is not shiny like laminate. The front of...

Almost exactly 5 years ago I brewed my first batch ever. The extract version of MoreBeer's Irish Red. I didn't know what the hell I was doing back then. I saved a few bottles of that first batch, though, and opened the first of the 'reserved' bottles today in honor of St. Patrick's Day. I...

I'd like this to be a smooth drinking IPA where the flavor and aroma of the hops, rather than the bitterness, dominate. The naked oats I thought might bring some silky smoothness, but I added just on a whim. The 2oz at flameout I intend to do as more of a hop steep once the wort has...

Due to a mess-up on Northern Brewer's part (I ordered uncrushed, they sent crushed - one phone call and they took care of me), I have double the grain I need for their Dry Dock Urca Vanilla Porter clone. I thought I'd use the second set of grain and do something different. Maybe a lager...

One of my plastic lids has a small crack/leak :-( I heard kegconnection.com might have them (used) but their website is AWOL right now.

The three C hops, ("C-3") and the Pale Optic malt (PO). Golden color. Hopefully George Lucas doesn't sue. Thoughts? Style: American IPA TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 6.26 gal Post Boil Volume: 5.51 gal Batch Size...

Would like to do an Oktoberfest sans decoction. How does the following look?: Style: Oktoberfest/Märzen TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 6.64 gal Batch Size (fermenter): 5.00 gal Estimated OG: 1.060 SG Estimated Color...

Just switched to all grain recently and have my system dialed in. I have an older partial mash kit with 5 pounds of grain sill sitting around. Before I made my 10 gal MLT with 12" false bottom, I used a large grain bag in a bottling bucket as my mash tun, and then basically fly spared...

This recipe got scores of 35 and 37 at the last Indiana State Fair. The main complaint was muted phenolics relative to style. I really liked this beer and am wondering what I could do to get it closer to style - or just make it a better tasting beer in general Mini-mashed at 151F for 60m: 2...

How late into fermentation should one add sugar to the fermenting wort? I am fermenting a Tripel with 3787. O.G. was 1.078 and the current gravity is ~1.035 @ 7 days later. The fermentation is still very active @72def F. I plan to add 2 pounds of dextrose. Should I add now, or wait...

Following the sticky/primer post, if I want to make a tripel (Belgian pils with a little Munich) and start with distilled (18 megaohm) water, would I just follow the advice for a hefe in that thread: 1/2 tsp CaCl2 and increase the sauermalz to 3%??

Harvested the yeast from a bottle of La Fin du Monde into 200mL sterile DME on a stirplate. After 48 hours, the starter is nice and cloudy: it looks like some nice yeast growth has occurred. But when I smelled it, I got no esters at all like I usually do from a starter...just a very...

The Belgian candi sugar is just glucose and fructose, right? So instead of 1.5 lbs of candy sugar as called for in a particular recipe, couldn't I just use 1.5lbs of glucose (aka dextrose aka corn sugar, *not* sucrose)?

Attempted the "We Don't Need No Stinking Beer Gun' method for the first time and it mostly worked. I really wanted to prevent any oxidation, though, so I filled the bottles to the tippy top right before capping. There is now maybe like 1/8" head space (barely any). Is this too little? Is...

Like the title says, when making a lager, would it be detrimental to do a diacetyl rest if unnecessary? I brewed a mini-mash Oktoberfest last weekend and pitched a *huge* 4L starter of Southern German Lager WL838 after the beer had cooled to 50F for 2 days. O.G = 1.060 Fermentation took...

I am brewing a Dubbel w/ Wyeast 3787 right now, and, just like others have experienced, this yeast has formed a dense "top cap" (see https://www.homebrewtalk.com/f13/e-mail-wyeast-about-3787-a-53838/), necessitating a gentle shake each day to make sure some active yeast remain in suspension...

Remember when you were a kid and, at the local pizza joint, you used to put a little bit of every available soda from the soda fountain in one cup, mix it up and drink it?...we called it "suicide": mixing all the different flavors together. In that vein, I've got a lot of "citrus-y" ingredients...

I'd like to start bringing a corny keg to gatherings. I think the two main options would be a jockey box versus one of those portable CO2 keg chargers. With the charger, I wouldn't have to bring a CO2 tank, but I'd have to ice the keg. With the jockey box, I would need to bring a...

Picked up some pacman while it was available and wanted to try it to brew a wheat beer. Any disadvantages (or advantages) with using pacman instead of a "wheat" yeast?

First Hefeweizen attempt - a simple extract recipe cooled to ~68F before pitching the yeast slurry from a 3Liter starter of WLP300. Activity took within 8 hours and is fermenting away like a "normal" ale yeast 24h later. I expected, however, that I would need a blowoff tube as I had read...