Search results

Alright, I'm about to keg some brew, just wondering which I should put in the nitro tap. Robust Porter or Shakespeare Stout Clone. What do you guys think?

So i bought a 3 way spitter which has regulators on each splitter for my co2 for the kegerator. I tried to carb a keg today, and i have a regulator on my co2 tank running to the splitter. When i opened the valve from the first regulator, the dials showed no pressure in any of the second...

OK, I'm going to give u guys all the info i can. Firstly, the beer in question here is a watermelon wheat, the recipe used basically half 2row half wheat, some 10 crystal and the yeast was WLP 320 american hefeweizen. I customized my water to emulate Munich with distilled and brewing salt...

So, recently I have been coming in lower on my FG than expected by usually five or so points. I thought it was my mash temperatures, so i bought a new thermometer. I just checked the gravity today on two beers brewed with the new thermometer, and the problem is still happening. My question is...

So my roommate has been intrigued by my brewing and after spending his summers in Chippewa Falls, he now wants to brew a Leinenkugles original clone. Anyone have any suggestions on the recipe? Right now I have Cluster hops and im gonna use pilsner malt i think. Yeast? Specialty malt?

So I have a Liberty Ale clone that's been fermenting for 2 weeks at 68 degrees. The yeast used was american ale from wyeast and I made a two liter starter. When I brewed this beer, I was running out of propane and the second half of the boil wasnt as vigorous as i usually like it and the flame...

So, I'm going to be taking a trip to Dublin in a few weeks and wanted to ask everyone here if they new any beers I should try to find and bring back, besides the obvious answer of Irish stouts. Any suggestions?

So, i brewed a batch of oktoberfest recently. It was my first lager and my second beer with a yeast starter. I realized that the marzen yeast i used was faulty, and after a few days of no fermentation, i decided to pitch two packets of dry lager yeast from my local hbs. anyway, that took care of...

So basically here is what went down. I brewed a dark lager last friday, had a yeast starter going, but had it fermenting at 50 deg and didnt realize it wouldnt be ready. So, after brewing, I took the starter out of my fermentation cooler and let it ferment at room temp. I let my lagers cool to...

So, i overshot my og by about 15 pts on my oktoberfest. i was going for 1.055 and i hit 1.068. Im just worried that this will make it too malty. I am fermenting it as a lager at 50 deg and then lagering for at least 4 weeks. What do you think, i have already made a yeast starter fermenting at 50...

Hey everyone, I am a college student at SIU carbondale, IL. Just started homebrewing last september. Brewed six extract batches, and now have just upgraded to all-grain. I have an oatmeal stout and strong scotch ale in my primaries right now. Just wanted to say hello. Prost!:mug: