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I brewed a 10 gallon batch of Foreign Extra Stout and split them into 2 five ale pales. The OG was 1.073 and I didn't make a yeast starter or blow-off tube :o. One of the buckets kept on blowing the lid, it sounded like a shotgun blast! The other bucket blew the lid only occasionally. They...

I recently made my second batch of apfelwein, this time with a few tweaks. I added some squirts of honey, I would guess less than 8 ounces, and used Lalvin ec-1118. I plan on reracking it after two months and bottle after 8 months. However, there is a decent amount of lees on the bottom after...

This is a ten gallon recipe for a stout. I want it to be like Bell's Kalamazoo Stout- roasty, dry and not overpowered by coffee flavor. Any suggestions? 14.50 lb Light Dry Extract (8.0 SRM) Dry Extract 69.05 % 3.00 lb Dark Liquid Extract (17.5 SRM) Extract 14.29 % 1.50 lb Roasted Barley...

I am designing a recipe for a stout that is trying to emulate Bell's Kalamazoo Stout. It is very roasty without having a coffee flavor. I think my base is about 60% dark LME and a little less than 20% light DME to boost the alcohol. I'm going to post the recipe for advice once I recover it...

This is my recipe for a nut brown ale. I am toasting the oats at 350 for 20 minutes 10 days before I brew. I know it's supposed to be 14 days but I am brewing on the 1st of August and forgot to do it. I want to use all UK ingredients. My cousin has not figured out the mash temps yet. Any...

I have heard of people toasting oats at 375 for over an hour to add some flavor as well as mouth feel but I have never seen a description of what flavor it adds or what percent of the grain bill it should be. Any suggestions?

Ok why are there different sanitizers for beer and wine? Can't one do the same as the other? I have iodiphor for my beer and Kmeta for my wine. Why can't I just use one for both?:ban:

I live in St. Clair Shores and I'm having problems finding a propane burner. I need to procure one by Saturday, so the internet is not an option. Any suggestions?

I recently had a long talk with the main brewer at The Woodward Avenue Brewery where he told me that the best way to get rid of extract twang is to dry hop with 1/2 an ounce of a low alpha acid hop, preferably one that is in your hop schedule. I have yet to try this, but plan on doing it with...

This is the second recipe that I have designed. The first is in secondary and so far, so good. I'm brewing this on National Home Brew Day as part of a group brew. This is my first attempt at a partial mash. It is my understanding that I can get conversion on the smoked malt if I steep all the...

I have never partial mashed and wanted to extract brew a smoked porter on an outdoor setup. Will smoke flavor come out if I steep 2lbs(17% of the grain bill) with other specialty grains?

Does John Palmer's method from How to Brew work? It seems like it would work really well but I am hesitant because of how long he says to make it before you brew.

This is the fourth batch I have ever brewed; the first two were recipes and the third was a disastrous oatmeal stout recipe that my cousin and I formulated. With how much of an epic failure it was, I wish I could say we we're drunk when we constructed and brewed it. Since both of us are big...

I recently reracked my mead after it was sitting in a Carlo Rossi jug for about 7 months. I expected the airlock to be dormant after 2 days but it's still popped and has tiny little bubbles in the water. Is this a cause for concern? Should I just bottle it now and let it finish conditioning in...