Search results

I have had a flavor pop up several times which tastes minerally and kind of harsh. I've tracked is that when I get my grain from my friends LHBS or when I've had to order by mail in the past this flavor hasn't been present when looking back at my brew journal. I looked in my homebrew books and...

Wondering if anyone has heard of Red Lodge's Bent Nail IPA? I had it twice when I was in Wyoming. It was in the top 3 IPA's I've ever had. I would love to be able to brew a clone and share it with friends so they could get the experience. Anyone know of a good clone recipe?

I brewed this one up the weekend of the big storm here in the northeast. It completed brewing about a half hour before the storm knocked out the power. It has turned out quite well and thought it was worth sharing. The chocolate, patent, and caramunich 2 all balance each other out nicely...

I have a recipe for a porter that calls for calcium carbonate. Wondering if anyone uses it all? I've heard that you should put it in the mash if your going to use it all?

% LB OZ Malt or Fermentable 67% 6 12 American Two-row Pale 15% 1 8 Rye Malt 6% 0 9 Munich Malt - 10L 5% 0 8 Carared 4% 0 6 White Wheat Malt 2% 0 4 Rice Hulls 1% 0 2 Roasted Barley boil 60 mins 0.3 Chinook pellet 11.8 boil 50 mins 0.3...

Heading down to KY with friends for a bachelor party and wedding. Was wondering if there are any good brewery's or brew pubs near louisville and over toward the virginia border from there? Also if there is something i should keep an eye out for in stores that I could only get down that way...

I put together a stout recipe with 5% Roasted barley and have found that my efficiency goes down every time I use roasted Barley. Wondering if I Mash for 60 minutes with all other grains and then add the Roasted Barley and mash for an additional 30 minutes would I make my OG without running...

I read that I need to add extra water up to the bottom of the false bottom. Should I be adding extra grain for that water in order to hit my appropriate gravity?

I have been having difficulty with my efficiency with stouts. I've added additional base malt to help. I've read that some of the big imperial stout brewers use recurculation. I've also read about decoction as a way to increase the malt profile. Would either of these approaches help with...

Wondering if anyone uses an electric element for outdoor brewing? Out growing my kitchen and I would prefer to stay with electric heat. Any equipment suggestions? Thanks for any help.

Brewing up a Porter this weekend would like to secondary half on the cinnamon, nutmeg, vanilla and roasted pumpkin at week four before bottling. Thoughts? Has anyone had experience with this approach?

Anyone brewed with Cardamom? I'm planning on doing a Cardamom Pumpkin Brown Ale for Thanksgiving this year and wondering how much cardamom to use? Going to spend thanksgiving in Austin TX with my sister this year so i decided ot brew up something special for the occassion.

I've been finding more technical info on kegging but I'm still at the basic level here. If i were going to a local beer bar... are they getting refrigerated kegs and then force carbing them or are they keg conditioned and come carbed already and or both? I assume if it's not keg...

73% 2 row 13% C60 8% D Brown Sugar (boil for 10 minutes?) 5% Chocolate 1% Black Patent I'm going to add French roast coffee as well in the secondary. I'm looking to have the D brown sugar complement the Coffee and come through. Coffee will be cold pressed french roast or...

Wondering about Mashing with Rye Malt? Do I need to adjust my temps as all or can I just do a single infusion with a mash of 155 for 60 minutes and then sparge usual with 170 degree water? Also, we discussed 4%rice hulls to help with the grain bed and the stickiness issues. What are...

Wondering about Red IPA malts? What do people use for this? I've heard special b, crystal blends, and even a touch of chocolate?

I'm interested in getting a roller mill to crush my own grain. Wondering if there is a standard type that comes complete with hopper etc.. that folks commonly use? Any suggestions and experiences would be appreciated. :mug:

Seem to be little black caterpillars eating my cascade. Anyone had this before? Wondering if I should pick up some Neem Oil and if that would discourage these little buggers?

I was doing my general nightly beer reading when I stumbled upon want ads for brewers and saw something about beer school. Are there reputable/well known beer schools out there? And if so what are the main ones?

Was putting together a Belgian Style Pilsner at a Friends request. He likes Steel Rail Pale Ale by BBC, and Stella A. 3 Gallon Batch AG, OG 1.047, 21.3 IBU, SRM 3 I have a malt profile of: 50% 2lb 10oz American Two-row Pale 50% 2lb 10oz Pilsner (2 Row) Ger 60 minutes .5 Saaz 30...