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I decided to try my bottled DIPA tonight...12 days bottled today. It was a recipe I came up with and made already once before, probably 8 months ago. The original recipe was filled with amrillo and cascade. Well, LHBS was out of amarillo, so I decided to go with Centennial...a full 4 percentage...

I know its late... but I got the urge so I decided to make an american wheat, since I already have what I need. Using 2 lbs of munich and 4 lbs of Weyermann wheat for a partial. I'm mashing at 152 for __ minutes. I'm thinking 70. Too long, short? What's your preference?

Anyone have a good dark dubbel recipe? Looking to hit lots of dark fruits notes. Thanks!!

For a cherry wheat, how much would resemble, say SA Cherry Wheat? The whole bottle? Half? I plan to taste to make sure it's where I like it, but a general idea would help to start. I know this is a matter of preference, so a lot of variance in opinions is likely, but just a general idea...

It's been a good non-brewing brew day! I racked my Sam Adam's Winter Lager clone to secondary and I bottled my DIPA after a week of continuous dry hopping. Everything is cleaned, sanitized, and back in the closet. :ban: Anyway, when I was all finished up with the bottling I had some leftover...

What are the recommendations? I tried searching out a good thread, but couldn't really find one. I'm going to be brewing a nice dark dubbel next weekend and I have a few bottles of Bell's Hell Hath No Fury that I would like to harvest the yeast from. What's the best method? I have a 2000ml...

What's the cheapest way to build....wait for it a magnetic stir plate? Any specifics would be awesome! :mug:

I just wrote a couple of days ago about my first basement lager (with an OG of 1.081) that seemed to be fermenting nicely on the next day (Saturday about 1pm). Bubbling was minor but steady....did I mention this was my first lager? I figured all was cool, so I shut out the light for another...

Brewed my first partial mash and lager (same brew) Friday night. OG was a 1.081 and I used Wyeast Kolsch yeast because I don't have a super cold fermentation zone for primary (only 52-56 degF). Checked fermentation Saturday about 1pm and had some minor bubbling, so I assumed all was going well...

I was wanting to do my first lager this weekend (a Sam Adams Winter Lager clone). I have been playing with some experiments and have found that I can get my garage fridge up to about 44degF consistently, but not any higher. I have a freezer full of food, so I can't use a temp controller...

Has anyone ever used the little 1 or 2 oz. bottles of hop extract before? What kind of brew and what were the results?

Ancient yeast reborn in modern beer (ABC News in Science) :mug:

Can you lager and carbonate at the same time by bottling after primary?

I have a recipe that calls for Munich, and I was told you can't steep it...gotta mash. What's the difference and how does one do a mini mash? Thanks

I seriously secondary everything, including cold secondaries from time to time. If I don't secondary, I feel like I didn't make a homebrew. Is there a prescription I can take or a possible Barleywine dosage? Right now I'm secondaring a post I put in a primary post,....But it didn't sit right.

Next weekend, I would like to brew up an extract version of SA Winter Lager. So far, I have found this ingredients list and it looks promising. 5 Gallons OG - 1.069 FG - 1.016 IBU - 29 SRM - 19 ABV - 6.9% 2.75 lbs. light dried malt extract 4.0 lbs. Light liquid malt extract (late...

Next weekend, I would like to brew up an extract version of SA Winter Lager. So far, I have found this ingredients list and it looks promising. 5 Gallons OG - 1.069 FG - 1.016 IBU - 29 SRM - 19 ABV - 6.9% 2.75 lbs. light dried malt extract 4.0 lbs. Light liquid malt extract (late...