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Finally landed on a Cream Ale recipe I really enjoy. I've brewed this a few times now and my most recent attempt won the Light Hybrid Category and finished 2nd place BOS at the Music City Brew-off back in the Fall. The key, to me, is the Cream Ale Yeast Blend from WL (WLP080). It works very...

Brewed my Pumpkin Beer recipe two weeks ago. Pitched WLP002 and it fermented beautifully at 65-66 deg for two weeks. Just took a reading and it went from 1.055 to 1.011! I thought this yeast was supposed to stop short and leave a nice residual malty mouthfeel. Does the pumpkin have sugars that...

In Singapore for 2 weeks on business and so happy to find this little slice of home. Brewerkz was started here by an American and, based on what I've had so far, brews delicious beer. The beer of the week special this week is their Kolsch which I found to be very good. Great hop flavor and...

...and I keep having to remind myself to RDWHAHB. Last night I boiiled two pints of water, added 3/4 cup of DME, chilled to 60, mixed in WLP029 in a sanitized growler. Covered with Saran wrap and shook the crap out of it. Removed wrap, covered loosely with aluminum foil, left in my ferm cabinet...

This is a hack on BM's Sterling Gold. My wife and I kicked this keg in no time. This was her favorite beer that I've made to date. My only tweak will be to adjust the seeds of paradise down a smidge this time. It doesn't take much in a light beer like this to be noticeable...

I have an extract Wheat beer (didn't have much time on brew day) that I brewed and missed my target OG on. It ended up with an OG of 1.040. After 7 days I racked it on top of a dram of Lorann watermelon flavoring. Now 14 days in, I'm at 1.009 and the fermentation is complete. The watermelon...

This will be the first time I've carbed a beer in the keg with priming sugar instead of CO2 since I started kegging. For those of you who do that, do you give the keg a blast of CO2 after filling and release to purge the headspace? Or just fill it with beer and priming sugar and forget about it?

This turned out really good. I love the clean taste allowing the Honey Malt and the Blueberry to sneak through. I'll use the entire 4 ozs of extract next time and let it sit an additional week. Still, very pleased. ___________________________________________________________ Recipe: Purple...

I'm trying to come up with a Cream Ale recipe that I will use as my "house beer." I thought I'd experiment a bit with honey because I've never done so before. Also, I wanted to add a little honey malt to the mash. I know the stuff is overwhelmingly sweet so I just have 4 ozs in the recipe now...

Here is my ferm chamber build. The unit is a Kenmore Elite I got off Craigslist for $65. I was intending to use this for an "in the house" kegerator but I could tell SWMBO wasn't too keen. Also, I decided I wanted more capacity so I went with a deep freeze, instead. Thanks to all of those...

New to kegging so have a question. Typically when I make my Blueberry Wheat I just add the extract to the bottling bucket. Now that I'm kegging I have a question for you guys. When I add the extract and rack on top of it in the keg, once I've pressurized and purged the keg of oxygen, can I shake...

Just picked up my first kegging system from Rebel Brewer last week...two 5 gal cornies, a 5 lb CO2 tank with regulator, all lines, picnic taps, etc. I'm ready to rack my first beer into a keg but want to make sure my process for doing so is sound. I've studied the Bodensatz site quite a bit...

Trying to put together my Holiday Ale recipe based on a bunch of "best of's" so to speak from these forums. What do you guys think? I want a nice, spicy warmer that's not too overwhelming for SWMBO or other "sidewalk" beer fans. Any suggestions here? My fermentation steps didn't get copied here...

Saw it with my own two eyes... Wife and I were in Chicago over the weekend at Timothy O'Toole's Pub and bartender goes to pull a pint of Miller Lite for some poor sap. Keg goes empty and he calmly walks over to the Coors tap and finishes filling the glass. I start laughing hysterically and he...

Just got a Kenmore Elite 4.9 cu ft refrig off Craiglist with NO FREEZER! Kegging/Tower here I come!

Business trip in St. Louis equals Schlafly at Tigin Irish Pub. Damn good beer.

I would appreciate your feedback. One of our treasured local breweries is Yazoo. They have a great American Amber called Dos Perros. Searched everywhere for a clone recipe and couldn't find it. I did link their website, though, which gives ingredients, IBUs, etc...

I'm here to admit I have a problem. I'm only three batches into this hobby and I can't stop thinking about it. I'm pouring through books by Papazian and others, I have Beersmith on my work laptop, I threaten friends to keep empty beer bottles, I'm researching kegging, I've already started...

So I'm in the middle of my first PM batch. It's carl_g's conversion of Biermuncher's Centennial Blonde. Problems...I checked my mash temp at 18 or so mins and it was too low...145 deg or so. Added some boiling water and got her back up. Did I screw this one up bad? Next, I am using...

Planning to go to my local HB store today to pick up ingredients. I've seen recipes now for both an extract version as well as a partial mash. As this is only my 3rd batch, these are the only two I'm comfortable with/setup for at this point. For those who have brewed these versions, is there a...