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Hey guys, So I'm sure that this question has been asked before but I haven't found anything definitive. I have a Lagunitas clone in primary right now (fermented with Wyeast 1968) and I want my next recipe to be an American stout. Now I know that American stouts are usually fermented...

So I bottled up 5 gallons of Edwort's Apfelwein back in February. I primed half and left the other half still. I opened two bottles last night: one primed, one still. I definitely preferred the sparkling over the still. Could I feasibly uncap all of the still bottles, add a little...

http://i.imgur.com/Aq65y.jpg Left to right: Widmer Drifter Pale Widmer X-114 Rotator IPA Widmer KGB Imperial Stout Mendocino Eye of the Hawk Lagunitas Little Sumpin' Sumpin' Ale Russian River Pliny the Elder Bonus Bottle: 2011 Apfelwein Got a mixed 12'er to try the Drifter Pale...

Don't go by bubble activity or airlock activity. TAKE HYDROMETER READINGS. I have an oatmeal stout in my secondary right now. It's been in the secondary for three weeks. Bubbles have been drifting into the neck, but three days ago I took a gravity reading: 1.023. Today, I took a gravity...

I have an altbier in the primary right now (OG 1.056). Pitched on Wednesday (3/30) morning. Strong krausen at 9 am the next day. Using White Labs German Ale/Kolsch WLP029 with a 1 L starter. Ferm temp for the first day was mid 60's (64-68) but when I came home from work on Thursday at...

So I quickly came up with this last night: I'm just wondering if it's acceptable to use Vienna in a SMaSH. Beersmith says yes, but I've also read that it should only be 80% or 90% of a grain bill. Is this true? Also, would Vienna be a good choice if I wanted to do a little of my own...

When you choose your mash profile, it gives you three options for a single infusion, light body: single infusion, light body single infusion, light body, batch sparge single infusion, light body, no mash out Which option should I choose if I am batch sparging AND not mashing out...

So I developed a recipe for a German Amber based off of Ohiobrewtus's Klaiberhaus Sticke Altbier. Not much is changed except for a little bit of grain and the addition of aroma hops and dry hopping (idc if it's to the style, I'm doing what I think will please me). Here's the Beer Smith...

So I have 5 gallons of fresh pressed, un-pasteurized apple cider from a local apple farm. 3 parts Rome, 1 part Golden Delicious, 1 part Gravenstein. I also have 4oz of mulling spices and 3 pounds of Trader Joe's desert mesquite honey and one packet of Red Star Pasteur Champagne yeast (what...