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Hey guys and gals, been a while since I posted. Hope everyone is doing well! I am a bit stumped on what is causing my beers out so poorly since moving to outdoor brewing. Quick history; I used to brew indoors, stove top, 4g AG BIAB batches and could get decent boils going. Made about 50ish...

I am an avid kitchen home brewer, doing full boils on my stove top. I have been using an 6.5 G aluminum turkey pot and it has served me well over 50+ beers. Though it still seems sturdy enough I am starting to wonder if there is a life span to these type of pots, especially when I am...

Anyone out there have experience brewing with juniper? The current 5G recipe I have planned is: 13lbs 2-row 1.5lbs 60L Crystal 0.5lbs Biscuit 0.5lbs Special B 1.5lbs Demerara Sugar 2 oz Fuggle@60 1 oz Juniper (crushed) in mash 1 oz Juniper (crushed) @ 5 Mash @ 154F Bulk...

Couldn't find a thread on this, so sorry if there is one dedicated to awesome beer krausens. This one is from a buddy's stout he made yesterday. He used Nottingham, pitched dry and ended up with something that looks just like gelato ice cream. Honestly its the coolest, yummiest...

Forgive me for I am a sour newbie. A long story short, I made a habenero stout that during a long trip away became infected with 'something'. I did some research and found that it may be some strain of Brett based off images of similar infections. I am assuming it was caused by the habenero...

So I have been out of the country for two months. Before leaving I made sure to have my carboys filled with home brewed goodness. Apparently a lot can happen in two months. Of the four batches sitting idly, two became infected with two different types of bateria. The first one was a...

Hey, I am planning to make a small braggot using buckwheat honey in a few weeks. I read through this and this thread which helped tweak my recipe a bit. I did not want to hijack either of them so figure I would make a new thread on this. The basic recipe looks like this: Batch Size:4.5...

I had a barely wine a few days ago and thought to myself "Ah you sweet malty godess. You bring a warmth to both my tummy and my heart. Why on Earth haven't I brewed one of these yet?" I scanned over some of the popular recipes on HBT and found them a tad more complicated then my liking. You...

I did a bunch of searching but there isn't much on this spice. Seems that it is commonly used in Wits, Pale and Summer Ales, anything else in the "light" beer category. But what about a heavy beer like a stout? I got an experimental Imperial Stout coming up for one of my next brews and was...

Hey, I am going to participate in Tough Mudder next summer and was thinking, "Holy damn this is going to be tough. Sure going to need a damn fine, damn strong, damn damned beer after it". Here is what I have come up with so far. Batch Size: 4.00 gal Boil Size: 6.00 gal Estimated OG...

Hey all, I have never aged mead beyond a year before, but in celebration of the birth of my son, I whipped up a batch of mead that I plan to enjoy on every birthday he has, and hopefully share some of the 18+ year old bottles with him when he comes of age (unless he sneaks into the basement...

In hindsight I should have used a hop bag. How can I rack this beer with minimal stuff getting into the bottles. I am used to a small bit of unfiltered goodness in each bottle, but I think this is going to bring a lot of hop bits and bites into the bottles. Do you think putting the hop bag...

I need some help to see if I have my numbers right. Here is the scoop; I made 6.5 gallons of mead (1.094 OG, 0.996 FG) back in Christmas. After it was finished fermenting three months later I placed 5 gallons into its secondary and placed the last 1.5 gallons into a smaller carboy I have. It...

Just about finished my first IIPA and I have both yeast available. I have read through several threads on the N Vs. the 5 but did not come to a clear conclusion on which is best for this style. Nottingham has been very good to me in the past and has always been my yeast of choice, but if...

Hey all, I am planning my first IIPA for next weekends brew session and I am planning to make it very, very hoppy. Assuming I am planning to hit 1.075-1.080 brew, what does everyone think of these hop choices and schedule? 1.0oz Amarillo FWH 0.5oz Chinook FWH 0.5oz Chinook @ 60min...

I don't know what went wrong on these home roasted malts but they really did not do my beer any favors. Canned corn and some sort of sour dough bread dominate the palette on this brew. Its been in bottles nearly four months now and I actually think the corn flavour is becoming more prominent...

Hey all, I have been fighting for the past week to get my mead to unstick. Its been sitting at 1.060 (down from 1.096) since Saturday and I have tried several things to get it going again. The recipe is pretty simple. 7KG of honey 5G Boiled and cooled water 2tsp of yeast nutrient...

She will be called the the Red Dragon. Or the maybe R.E.D. (Really Extremely Dentures). Okay, original plan was a simple beer brewed with Pale or Pils and dry 'hopping' with the herb Safflower which, if you have never used it before, turns stuff very, very red. Unfortunately the local...

Hey, I doing a brew tomorrow and really have not decided on what exact style I want this to end up being. I have the recipe picked out, but I am at a cross roads as to whether or not I want the yeast to drive the final style or not. Here is the recipe, which I based on BM's Sterling Gold...

Hey all, My current setup makes allows for around a 6 gallon boil which is fine for 60 minute beers, but I am planning to do all pilsner smash today and want to extend the boil to 90+ minutes to kill any potential DMS. 90 minute boil with 6 gallons of liquid is probably going to reduce...