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I get my brew water from Lawton, Oklahoma. This is the basic water analysis information from their website and reports. Any one care to take a look at my water profile and give any advice on what exactly I should do to improve it. I brew mainly pale ales, wheat ales, and the occasional IPA...

After brewing several kits and several tried and true recipes from right here on the board, it is time to work up my own recipe. I have Beersmith and have been working up some ideas. How does this look??? OG: 1.066 IBU: 58.4 SRM: 9.1 ABV: 6.6% 12 lbs Maris otter 1.25 lbs Carastan...

This is my first time stepping up a starter. I started with a 2L starter and stepping up with a 3L starter next. My question is after I decant the 2L starter can I just pour the boiled and cooled 3L starter right on top of the yeast cake from the decanted 2L starter or do I need to use a new...

I need some help figuring out what to do with my starter for my upcoming brew. Batch Size: 5.25 Brew OG : 1.066 Starter: Intermittent shaken Yeast: Pacman (date is 6/1/11 which is creating the issue here, its giving me a viability of 10%) According to Mr Malty: # yeast cells: 239 billion...

I have tried the search and did not come up with what I am looking for. I thought I have seen a chart that listed all the yeast strains and what effects different temperatures will have on them. Has anyone seen something like this? (I am not talking about the temperature range for yeast, I...

Did my second AG today. No major issues to report other than a lower than expected sparge temp. I wanted to sparge with 168 degree water, but by the time I transferred it from my kettle to the tun, I lost about 5 degrees. I just need to tweek my process a little to fix that , but shouldn't be...

I am attempting my first all grain this weekend and want to verify my numbers and make sure that I have my calculations right. I have a 10 gallon cooler with false bottom and 15 gallon brewpot. I am using iBrewmaster to help with sparge calculations. Do these numbers make sense: 5.25...

Long time member, with a few years off from brewing. I picked back up recently and have 5 extract/pm batches back under my belt since probably 15 in total. I am going to purchase equipment for AG. I need to upgrade my 5 gallon kettle and have decided on a 15 gallon kettle in case I decide to...

I am looking for a fruity lager for SWMBO and spotted JMs American Peach Ginger Lager recipe in the BYO magazine a while back. Just wounding if anyone has tried it and if so do you recommend it or would you change something up. It looks something like this: 4 lbs. Muntons light dry malt...

Just started brewing again after a 4 year break. Anyhow, I have my first lager in fridge fermenting away at 50 degrees for about a week now. OG was 1.042 and FG suspected to be around 1.009. Gravity readings were 1.015 (about 80% fermented by my calculaions) today and still bubbling once...

I am considering brewing this recipie this weekend (My first creation muhaa ha ha). Any input would be greatly appreciated. Has anyone used the Honey Malt and if so what were your results? There might be too much going on with this brew, but I wanted something on the sweet side with a citrusy...

Ok so yesterday I brewed a kit from Midwest, Honey Belgian. Everything went pretty well. I brewed it in 2.5 gallons of water and top off to about 5.25 gallons with cold water. After brewing I use a wert chiller to chill the wert, then pour it into the fermenter with the cold water. My question...

I am brewing a Belgian Honey as I write this. It is an extract with steeping grains. I have steeped the grains for about 30 mins at 155 and I have got called away for about 2 hours. Should I leave the grain bag in the pot while I leave, or remove it and cover it up. Either way it should be okay...

My best brew yet!!!!! This picture does not even do this brew justice.... I popped one open after 10 days and this is what I poured.... http://pg.photos.yahoo.com/ph/jm_mckean/detail?.dir=mobile&.dnm=81cdscd.jpg&.src=ph I know... dont laught at my "beer mug with flowers...." I am...

Ok so I bottled my SNPA clone yesterday. I used One-Step sanitizer for the first time yesterday and have a couple questions about it. I mixed it as per the directions on the package, I think 1tbsp per 5 gallons water. Anyways, I started to siphon my beer into the bottles and as I was...

I just brewed this SNPA clone recipe from BYO yesterday: • 8 oz. caramel malt, 30° Lovibond • 6 oz. DeWolf-Cosyns cara-pils malt • 6 lbs. light malt syrup • 1.5 oz. Perle hops (8.2% alpha acid) for 60 min. • 2.5 oz. Cascade hops (5.4% alpha acid): 1 oz. for 15 min., 1 oz. for 5 min., 0.5...

I am looking for a good Scottish Wee Heavy recipe to brew within the next few weeks. I absolutely love this board for the help and discussions about everything. Since I am still relatively new to brewing I need an extract recipe and/or partial mash. Thanks in advance for the help!!! :D

I recently brewed a Fat Tire clone recipe that came from BYO. Instead of using the Laaglander plain extra-light DME I used a Dutch Extra Light Malt Extract. My question deals with the Dutch Extract and gravity readings. I have heard that it may leave a sweeter and maltier flavor in the beer...

First of all I want to say thanks to everyone here in this forum. I am new to Homebrewing. :D I have my 3rd brew in the primary fermenter right now. This is also my first post in the forum. I would have posted earlier, but I did not need to because all I had to do was perform a search and my...