Search results

So I brewed a tripel last week, with an OG of 1.084, and pitched a 1.8L stir-plate starter of 3787, and let it self-rise to around 80*F. It's been a week now, and I checked it.. 1.003! What's going on here? I did have a longer than expected mash (about 2 hours), but this seems insane. I'm...

Here's what I'm thinking: Mash @ 151: 13 lbs 2-row 1 lb Munich 0.5 Crystal 40 Boil: 60 - 1 oz Magnum 30 - 0.5 oz Simcoe, 0.5 oz Amarillo 15 - 0.5 oz Simcoe, 0.5 oz Amarillo 5 - 0.5 oz Simcoe, 0.5 oz Amarillo 0 - 0.5 oz Simcoe, 0.5 oz Amarillo 1 lb Cane Sugar Dry hop 7 days -...

So I think I've reached the point in my brewing hobby that I want to buy malt in bulk. The problem is, there's a lot of different styles that I like to make throughout the year, and I don't want to have more than 2 base malts in stock. Is there some sort of chart to indicate specialty grains...

So I tried an experimental 1 gallon batch today with 2.5 lb 2-row, 2 ounces Victory, and 4 ounces sugar. I mashed at 152* for 1 hour in a muslin bag inside the brew pot, then slowly poured 1/2 gallon 175* water over the bag to sparge for a boil volume of 1.5 gallons. After boil, I...

I'd like to buy a 9" false bottom and a cooler conversion kit... PM me if you have one or both of these for sale.

I'm trying to put together instructions for brewing a very small (1-2 gallon) all-grain batch, for someone who has never brewed before. The goal is to show someone how beer is made from start to finish, all using only equipment found in the average kitchen. Right now I'm thinking BIAB for...

All my IPAs seem to lack a real "bite" to them. Sure, they have bitterness (sometimes too much), and they have hop flavor, but not that crisp, clean bite that I get from a good commercial IPA. I have tried adding gypsum, but anything over 4g of it gives my beer a disgusting flavor. I have...

I've noticed that a lot of recipes call for late extract additions at 15 minutes, but many people say you can add the late extract addition at flameout. Anyone know how this affects flavor and aroma of the hops added late in the boil? I know it increases the the IBUs, but could it result in...

So I'm going to be dry hopping in the keg soon ( with a fine mesh bag of course), and I was wondering if it should add a weight onto it? Does it really make a difference? If not, there's a huge advantage to just letting it float, since I can easily remove it after a week or so, and I can be...

So I recently brewed a Corona clone for my wife. I didn't take it out for the D-rest until it was at 1.008 (it finished at 1.004), and it's been sitting for about 4 days now and tastes of popcorn. I've read that it needs active fermentation to remove the diacetyl. Can I just add some sugar to...

So I ordered a 2 pressure kegging kit about a month ago, and finally got around to hooking up the second keg. I turn on the gas, and I notice CO2 is escaping from the spot where the gas line connects to the regulator. I took it apart, and it doesn't seem to have any teflon tape or anything...

I accidentally ordered large grain bags when I meant to order the smaller hop muslin bags. Will the large bags work just as well?

So I'm planning on putting together a kegging system, and I was was wondering if there's any major problems with just using picnic dispensers rather than getting proper faucets? Do they leak everywhere? This will be inside a converted chest freezer, so cleanup will be a *****. Also, if I do...

I ordered the AHS English Pale kit while they were having their sale, and I was thinking of substituting Windsor for the yeast. Any advice on temps? The range is 64* to 70* on the packet, but I imagine there's a big difference in character between those two temps. I'm looking for English...

So 3 days(!) into the fermentation of my Hobgoblin clone with S-04 at 66-69 *F (beer temp, ambient temp stayed between 63-65 *F), I drew a sample and it's already at my calculated FG of 1.014. The problem is that the taste is very, very, VERY clean. Cleaner than I've ever gotten from even...

So I bottled my first lager last week. I did a diacetyl rest for a few days near the end of the primary, but I guess it wasn't long enough. I cracked one open yesterday (I know, too early.. but I was curious and out of beer). It had a VERY slight buttery flavor, but more importantly it had a...

So I've got a bit of a problem in that I need to brew up my Orfy's Hobgoblin clone soon (the grains are already crushed), but my freezer can only hold one batch at a time, and it's currently holding a lager that won't be ready for the next 8 weeks. The S-04 documentation says the temperature...

So I'm planning to make Orfy's Hob Goblin clone, but I noticed that the recipe calls for Nottingham, which seems way too clean compared to the taste of real Hob Goblin which has a a more bready and fruity character. . What would be the best yeast for a beer like this?

So I dropped my fermenter the other day. No, it didn't burst (it's plastic), and it didn't even spill, but it did shake this crap out of it during high krausen. So, any bets on whether my dubbel is oxidized enough to taste like wet cardboard?

So dry lager yeast (34/70 in particular) is incredibly expensive.. Most places have it for $6-7 per packet, and the lowest I've found is $4.50. Given that ale yeasts are usually no more than $3, and that you need 2 packets of a lager yeast to make a normal strength lager, this seems like...