Search results

I made a 5 gallon IPA about 4 years ago. My system upgraded to 10 gallons now so I decided to remake it but 10 gallon batch. So I just doubled the ingriedients. I only recentley got beer smith and have never tracked my recipies in it or calculated...anything. The previous IPA was a big hit...

I have been brewing this way for about 6-7 years. My local home brew club thinks I am a little crazy as I just make up recipies and I do a mix of BIAB and Extract brewing. I just don't seem to want to bother going to all grain due to buying more equipment plus I have been doing it this way for...

So i am very new to kegging. Just got the setup. I have a single dial regulator. So I don't have a fridge yet. I thought I would be able to carbonate my keg at room temperature, and now I find out this is difficult. Do I really need to get my beer chilled before attempting to carbonate...

So a google search hasn't been very productive. I kinda wanna know where I can get malto-dextrin locally. Is it called something that is regularly sold in a grocery store? My LHBS/Whole foods store had none....But maybe they didn't know what I was talking about. I'm not big on online...

Ok, so i've been brewing a while now...a little over a year. I've made almost 20 batches. They are all starting to come out rather nice finally. They were all drinkable...but 3-4 that i expiramented with were not so much fun :) Anyway. I want that sludgy stout. and I want it bad. I've made...

My friend and I are in a pseudo disagreement. Hes has apparently been told by some brewing friends who own their own micropub that the defining characteristics of Trappist Ales is their addition of actual spices (mainly coriander). After much research all i have come to find is that Belgian...

Anyway I'm partly a fool and part mad brewer. Anyway I decided I wanted to make a Belgian Type ale...but I've had this WLP099 in my fridge for like 5 months now (Its 4 months past its "optimum date") So i decided I'd just use WLP099 as my yeast. Anyway long story short... There were 9lbs malt...

So I have a belgian fermenting as we speak. I will hopefully be adding the candi sugar in a week or so once the fermentation starts to slow down. Now I usually leave my beers in the primary 3-4 weeks as is to let the yeast clear up. I was wondering if beer "Conditions" wether its stitting in...

When I transfer to my bottling bucket from primary...how much should I rack? I really want a clear beer this time. So I tried to get as little possible trub and yeast cake as possible...but now I'm worried i won't carbonate if I didn't get any yeast. Am I always supposed to rack a little of...

So i've brewed like 12 batches thus far, but i still consider myself quite a newb. I've had a number of successes and a few failures but all is well. After my 4-5 batch i really just started to get annoyed with racking. So for the past 7 or so I haven't racked at all. I've either just tipped...

I know you usually get the opposite question!! But anyway heres the deal. I have an extreme berry stout that had an og somewhere above 1.1 I know this but how much so I'm not sure. Anyway its now going on day 28 and The airlock has slowed down to maybe one every 2 minutes or so? With the...

So my first unevenly carbonated batch was annoying. I had 3 small 12 oz bottle bombs, a few super fizzy 22s and like 24 12oz bottles that just didn't carbonate at all even after 4 weeks. My batch after that carbonated perfectly. Now I have an imperial stout bottled, and an oatmeal stout...

In variation to the wonderfully famous yeast washing thread with pics I was curious if I could actually farm some yeast a little easier? Basically still boil the mason jars to sterilize them, but then go ahead and buy 2-3 vials of white labs different strains. Basically make a very large...

Anyway, I'm really into expiramenting and always have been. I look at brewing more as cooking than I do making alcohol so my recipes have been getting a little crazy. Anyway all my friends berry patches have been going gang busters so what did I do? 12 pounds plain light DME 2 oz Chinook...

So I'm on my 6 batch in i guess just over a month (I went a little crazy I know). The first two have been a real hit (Classic Stout, Coffee Oatmeal Stout)... I started saving the yeast cakes on the bottom in sterilized mason jars, and pitched my next brews with the original yeast cakes (Probably...

Newb Question. I'm really into oatmeal stouts. First batch I just steeped the oatmeal, but definitely still got that creamy foamy slightly bitter head. Then I "Partial Mashed" my next batch.... with crystal malt (oops)... Still it had even more of that creamy smooth texture so it wasn't a big...

Anyway it was supposed to read "Newbie Question" So I did a "partial mash" the other day. I figured I would goto the store and get some 2-row malt, and mash 1 pound of malt and 1 pound of oatmeal for my oatmeal stout. Anyway followed directions (This was my first PM too) and got what I thought...

So im pretty confused on this whole thing... My first batch i pitched with whitelabs did not have a krauzen after 2 days. So i did what everyone said not to do and I shook the F' out of it (I had done so after the wort chilled originally also). Almost immediately there was krauzen, and it was...

And I boiled my wort as usual for an hour with probably 1/5 of the grains... Is This a not so great thing to do? Its fermenting away... Just curious as to the the effects.