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pulled out 2 vial yeast starter this morning for a 10gal. brew. i closed the cap on the grolsch bottle momentarily to give the starter a quick swirl. i forgot to re-open the cap and continued to brew 4 hours later i opened the cap and of course it exploded. i lost about half the...

i am having nightmare problems. i can't seem to track down this random funk that is attacking my brews. i have dumped 3 of the last 5 brews and i can't seem to narrow down the problem. anyone ever heard of a musty, sour aftertaste??? if i have to trash my whole system, i will. but my wife might...

this beer is smooth, mellow, and malty. the low amount of boiling hops and the extensive late and dry hop additions give this a nicely rounded finish. the large amount of specialty grains keep it full bodied. the munich really comes through clean and bright while the subtle hop notes keep you...

is it possible to use a ranco 111-000 to control a 240 heating element? the 120v element doesnt heat the water fast enough.

i have had a kolsch yeast cake at 40F for about 3 weeks. i just racked the beer out of the carboy, replaced the airlock, and put the carboy back in the fridge. can i put fresh wort on top of this yeast cake or has it been too long. also, should i bring the cake up to ferm. temp? i have never...

i have been working on an oktoberfest using kolsch yeast. i got most of the basic ideas from recipes posted on HBT. after 3 weeks in primary it is smooth, malty, but with a nice, subtle hop bitter on the back end. the aroma is almost all malt, but there is a great hop balance. this beer gets a...

i have third year since rhisome hops. they are coming up like crazy!! my question is, how many bines can i allow to start climbing? should i trim back all but three like with 1st and 2nd year, or can i just let them all go nuts?

my wonderful, purple-headed friend has risen again! no,... not that one, the hops! :rockin:

i brewed last night and when i went to attach the wort chiller to the hose, i found it frozen solid. so when my boil finished, i just left the wort in the keggle in the garage (32F) overnight uncovered. when i got up this morning the wort had chilled down to 37F. i had to warm it up in a hot...

i am trying a purely experimental beer. no idea how it will turn out. i am aiming for a full bodied but light colored german ale balanced on the malty side. i would love it if there was some nice yeast flavor. make your predictions!! 7# german pilsner 1# munich 2# buiscuit 3/4 oz...

can i fill a bottle with my carbonated, kegged beer and then cap it and enter it in a competition? there is a 7 day lag period between the cut-off date for entries and the tasting day. it would be flat by then, wouldn't it?

i can't stop drinking barley wine. it started with Lagunitas Gnarleywine. now, all i can think about is thick, malty, "plum flavored" beers that are 11% abv. i have a thick stout (7%) and a hoprod ipa clone (8%) on tap and they just wont satisfy my craving for warming alcohol and sweet, fruity...

ij have been brewing for 10 or 12 years. i brew all grain with homegrown hops and a hand built system that is tried and true. my last 4 batches have tasted like complete asssss and it has taken me 4 times brewing and ommitting different steps to narrow down the problem, which was something...

i rinsed out an empty spray bottle of householld cleaner and filled it with star san. i sprayed 2 primary carboys to sanitize and then filled them with my end of summer-oktoberfestish beer. i did the lager fermentation process flawlessly with my homemade setup. 6 weeks into it and the beer...

i did a search on this site using "frozen" as my keyword and only came up with 2-3 threads, none of which discussed the beer tasting wierd after freezing. my friend just called me and said that his 2 corny kegs had frozen over the weekend (probe outside fridge). he thawed them out and said that...

is there any way to get more BTU's out of my burner. it is a basic propane burner with a grill regulator. it think it is 40,000 btu's. it works ok, but i was thinking of drilling out the holes or trying to circumvent/upgrade the regulator. i don't really know how it works. if anyone does, i'd...

i have finally done it. i have duplicated fat tire. it is so close, that it would take a true master taster/brewer know the difference. should i keep the recipe a secret or should i blackmail new belgium? what if i told them i would keep the recipe secret if they will send me one of those...

what should my post boil volume be :11 gallons or 10.5 gallons? what should my preboil volume be, do i just double everything? i'm not worried, i just wondered if there were any tips for going from 5-10gallon batches. thanks.:ban::ban:

this is my first attempt at this style. after much research, here is what i have. i am going for a malty beer with a slightly estery quality. i want yeast/malt on the front, then spicy, spicy hop flavor, quickly finishing into slight caramel/malt finish with a hint of spice to leave you wanting...

this is my first attempt at this style. after much research, here is what i have. i am going for a malty beer with a slightly estery quality. i want yeast/malt on the front, then spicy, spicy hop flavor, quickly finishing into slight caramel/malt finish with a hint of spice to leave you wanting...